Text 5240, 79 rader
Skriven 2013-09-30 06:23:24 av Dave Drum (1:261/38)
Ärende: Chile 4137
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Brined Chicken w/Chimichurri Sauce
 Categories: Poultry, Sauces, Herbs, Citrus, Chilies
      Yield: 4 Servings

MMMMM--------------------------CHICKEN-------------------------------
    1/4 c  Fine sea salt
      2 ts Pickling spice
      2 tb Honey
  4 1/2 lb Whole chicken; backbone
           - removed and discarded,
           - chicken quartered
    1/2 c  Extra-virgin olive oil
      1 lg Shallot; chopped
    1/3 c  Coarse chopped fresh basil
    1/3 c  Coarse chopped fresh Italian
           - parsley
      2 tb Chopped fresh rosemary
      2 tb Chopped fresh thyme
      1 lg Garlic clove; peeled

MMMMM------------------------CHIMICHURRI-----------------------------
    1/4 c  Extra-virgin olive oil
      2 tb Chopped fresh basil
      2 tb Chopped fresh cilantro
      2 tb Chopped fresh Italian
           - parsley
      1 tb Fresh lime juice
      1 tb Red wine vinegar
      1 cl Garlic; peeled
        pn Dried crushed red pepper

  At John J. Jeffries, the chicken is served with seasonal
  heirloom tomatoes, arugula, and watercress. Ask the butcher
  to quarter the chicken and remove the backbone. Start
  preparing the recipe at least seven hours ahead.

  For chicken: Bring 2 cups water, 1/4 cup salt, and pickling
  spice to boil in large saucepan, stirring until salt
  dissolves. Remove from heat; add 6 cups water and honey.
  Cool brine to room temperature. Add chicken to brine; let
  soak 1 hour at room temperature.

  Remove chicken from brine and rinse with cold water; discard
  brine. Pat chicken dry with paper towels. Place chicken in
  13 x 9 x 2-inch glass baking dish. Combine 1/2 cup olive
  oil, shallot, basil, parsley, rosemary, thyme, and garlic in
  processor. Blend until herb mixture is finely chopped. Rub
  herb mixture all over chicken; cover and chill at least 4
  hours or overnight.

  For chimichurri sauce: Place all ingredients in processor;
  puree until almost smooth. Season with salt and pepper. DO
  AHEAD:Can be made 4 hours ahead. Cover; chill.

  Prepare barbecue (medium heat). Rub excess marinade off
  chicken, leaving some marinade still clinging. Sprinkle
  chicken with salt and pepper. Grill chicken covered until
  cooked through, turning occasionally, about 30 minutes.
  Transfer chicken to platter. Spoon some chimichurri over.
  Pass remaining chimichurri.

  by John J. Jeffries

  Bon Appétit | August 2010

  Yield: Makes 4 servings

  MM Format by Dave Drum - 20 August 2010

  Uncle Dirty Dave's Archives

MMMMM

... One of the earth's monstrosities. - Pliny (on the artichoke)

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)