Chicken flambe

Description

Chicken flambe or plombirovaniya chicken - very tasty and beautiful dish. I want to offer you cooking chicken in three stages - they are all very simple, but the result is stunning. In the same way as a bright presentation that will not leave your guests indifferent. The new year is a colourful event, painted in the colours of the lights and fireworks, burning candles and sparklers, is a warm holiday with bright accents. And it fits perfectly chicken flambe. So - we will first soak the chicken in brine, then another promariner and only then put the Flambeau! Begin?

Ingredients

Water

3 l
Salt

150 g
Sugar

2 Tbsp
Soy sauce

150 ml
Garlic

2 tooth
Lemon

1 piece
Rosemary

2 sprig
Allspice

7 piece
Black pepper

10 piece
Bay leaf

1 piece
Thyme

1 tsp
Pepper white

3 g
Salt

2 tsp
Paprika sweet

1 Tbsp
Mustard

2 Tbsp
Curry

2 tsp
Honey

3 Tbsp
Soy sauce

3 Tbsp
Cognac

30 g
Chicken

2 kg
Cognac

70 ml

Cooking

For making taken soy sauce "Kikkoman"

In a pan pour 3 liters of water, add salt, sugar, all the spices from the column "pickle", pour 150ml of soy sauce "Kikkoman"

Once I read that if you put in pickle spices, boil it before you put it in his chicken. Otherwise, the flavors won't penetrate the chicken meat. Boil the spices for 1 minute. Let the brine cool completely (I stuck the pot on the balcony)

Before taking to the balcony I added sliced garlic cloves

And once the brine has cooled, squeeze out the pickle juice from the lemon (if you don't like chicken with lemon, skip this point)

Dip the chicken in the mortar, press with a plate and a small load and leaving for the night in a cold place. Then take out of brine and dry with paper towel

For the marinade take the coarse salt. Table salt fine grind will cover too much surface of the chicken, dissolve too quickly, and baked chicken will be too salty. So, make the marinade - combine the spices section of the Marinade with mustard, honey and cognac

Mix well and add soy sauce "Kikkoman"

Well smear the chicken and leave for another hour. Pickling after soaking chicken in a salt solution will give the skin of poultry an incredible flavor, and meat flavor

Cover the pan with foil, put it a bottle, a jar, stand under the bird - you have her put on the chicken and bake it in the oven for 45-60 minutes at a temperature of 180град. The wings and tie legs with cooking string. By the way, I always take a jar (it pour 1/3 of the water, the chicken will be even softer and softer.)

The chicken's ready. In the process of roasting several times I oiled it the remains of the marinade - it has acquired a smooth and beautiful color. Leave in the pan, put on the stand. Chicken ready to Flambeau

Decorate the chicken according to your taste and desire

Pour a glass of cognac, poured the chicken and ignite

Happy New Year!!! Plombirovaniya the chicken is bright, festive and beautiful! Next, just in case you need to have a container of water. Saute chicken (if not it will go out itself after a couple of minutes), covering them with a pan

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