Summary
- What is the origin of chicken en crapaudine?
- Why make a chicken pot?
- How to make a chicken pot?
- How to cut a chicken into crapaudine?
- oven-roasted chicken
- barbecued chicken
What is the origin of chicken en crapaudine?
Chicken en crapaudine has its origins in Portugal. This dish highlights seasonings such as garlic, lemon, olive oil and aromatic herbs to flavor the poultry, giving it a very Mediterranean taste. This culinary technique quickly took the barbecue world by storm because of its practical benefits and the promise of crispy skin and juicy flesh.
Why make a chicken pot?
In a few words, the chicken flesh, crispy on the outside and juicy on the inside, is a treat for our taste buds. The cooking time is quick because the chicken would have been flattened beforehand, the cooking surface becomes more regular, guaranteeing even cooking. The famous marinade unfolds more simply because the surface of the chicken is flat. Finally, it is a dish that remains affordable for small budgets because chicken meat remains less expensive than other red meats.
How to make a chicken pot?
Preparing a chicken en crapaudine is a simple technique that aims to ensure even cooking by flattening the chicken.
Ingredients :
- 1 whole chicken
- Seasonings of your choice (herbs, spices, salt, pepper, etc.)
Instructions :
- Place the chicken on a cutting board: Position the chicken breast side down.
- Remove the spine: Using sturdy kitchen scissors, cut through each side of the spine to remove it. You can save the backbone for other uses, such as making stock.
- Flatten the chicken: Turn the chicken skin side up. Apply firm pressure to the chicken’s breastbone to flatten it. This can be done by pressing with your hands or using your body weight.
- Season the chicken on both sides with your favorite spices and herbs. You can use mixtures of garlic, lemon, Mediterranean herbs, salt and pepper to taste.
- Marinate: Let the chicken marinate for 1 to 2 hours to allow the flavors to develop.
Once the chicken is prepared in a pan, it is ready to be cooked using the method of your choice. This preparation technique promotes more even cooking and can accommodate a variety of seasonings to suit your taste preferences.
How to cut a chicken into crapaudine?
Cutting a chicken into crapaudine becomes relatively simple once it has been prepared using this method.
Necessary material :
- A sharp kitchen knife
- Robust kitchen scissors
Steps :
- Place the chicken, skin side up: After preparing the chicken, place it, skin side up, on a cutting board.
- Cut the chicken in half: Use a sharp kitchen knife and sturdy kitchen scissors to cut the chicken in half along the breastbone, following the center line. Start by making a small incision, then apply pressure to separate the two halves.
- Detach the legs and wings: Gently detach the legs and wings from the chicken by cutting the joints to detach them from the body.
- Cut the breasts: To cut the breasts, cut on each side of the sternum following the ribs to obtain two breast halves.
- Repeat with the other side
Make the chicken in the oven
Making chicken in the oven represents a culinary experience accessible to all, and here is a detailed guide to accompany you throughout this tasty adventure:
Ingredients :
- The same cities above
Instructions :
- The same cities above
Cooking :
- Preheat your oven to 180°C.
- Place the chicken pan on the oven rack, skin side down, and cook for about 25 minutes.
- Flip the chicken and continue cooking for an additional 25 minutes.
Rest :
- Let the chicken rest for a few minutes before carving. This will allow the juices to redistribute throughout the meat, ensuring tender, juicy flesh.
- Serve your baked chicken pot with your favorite accompaniments and enjoy a delicious, perfectly cooked meal!
Barbecued Chicken Potato:
Ingredients :
- The same cities above
Instructions :
- The same cities above
Cooking :
- Preheat your grill to 180°C.
- Make sure the grill is clean and lightly oiled to prevent the chicken from sticking.
- Place the chicken pan on the oven rack, skin side down, and cook for about 25 minutes.
- Flip the chicken and continue cooking for an additional 25 minutes.
Rest :
- Let the chicken rest for a few minutes before carving. This will allow the juices to redistribute throughout the meat, ensuring tender, juicy flesh.
- Serve your chicken en crapaudine with your favorite accompaniments and enjoy a delicious, well-grilled meal!