Portable gas grill – the convenient kitchen equipment which can become the remarkable decision for a summer picnic. It makes resistant heat, and dishes prepared on it turn out extremely appetizing, with unique aroma of a smoke. Independently to make whole chicken on a grill, it is enough to study the instruction of use of the device and to master several simple culinary secrets.
It is required to you
- chicken carcass in 1 kg;
- 3 tablespoons of vegetable oil (and it is a little for lubricant);
- spices and seasonings for a grill to taste;
- juice of 1-2 lemons;
- 300 g of tomatoes;
- 2 bulbs;
- 2 garlic gloves;
- the Tabasco sauce to taste.
Instruction
1. Prepare a gas grill for work. Make sure that the lattice is carefully washed from fat and other pollution. It is recommended to heat previously it, having included torches on the maximum power. In 10 minutes disconnect fire and clean metal rods with a special brush wit for a grill.
2. Take the drawn cooled chicken weighing about 1 kg and wash in cool water. Dry dry up a cotton napkin. Comfort temperature of a carcass before culinary processing – room therefore you have to take it out of the fridge not less than half an hour.
3. Make a small cut on a back and on hips – in places which will be preparing most longer. Thanks to this procedure, the hot dish will become more juicy. That the ends of chicken wings didn't burn on a grill, insert them into "pockets" - small cuts in a thin skin from the left and right parties.
4. It is necessary to cook whole chicken on a grill by method of indirect heat – that is with the closed door, having disconnected one side of the device. Meat will be long fried and won't burn. That the carcass didn't dry up, didn't stick to a grill and had no ugly stains from lattice rods, surely oil it sunflower or olive.
5. Rub all surface of chicken with mix of spices and seasonings to taste. The bouquet of tastes and aromas can be, in particular, such: table salt; fresh ground black and paprika; pounded garlic; dried greens of a marjoram and powder of nutmeg.
6. Warm the gas device to 200 degrees. For check try to take a hand over a lattice – if obzhigayushche it became hot already 7-8 seconds later, it is time to stack a carcass on a grill. It is necessary to fry chicken about 50-60 minutes.
7. Every 10-15 minutes water meat with fresh juice of a lemon (1-2 large fruits) and tomato sauce. For its preparation put slices of the peeled tomatoes (300 g) in blender capacity; chopped onions (2 heads); pounded garlic (2 cloves) and 3 tablespoons of vegetable oil. Crush everything; if desired it is possible to add the Tabasco sauce, but the trifle is extremely burning seasoning.
8. Pierce the blushed chicken a fork in a large joint. If at the same time from meat white juice was emitted, the hot dish is ready. Inwrap it in a leaf of a food foil and take on cold of 20-25 minutes – meat will be juicy and fragrant.