Corn-fed chicken Pollo Fino “Black Forest”
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ Start the day before
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, cherry wood chips
Ingredients
• 8 chicken thighs, boned
• 100 g cherry wood chips for smoking
For the marinade:
• 200 g black cherry puree (here: Boiron)
• 80 g cherry brandy
(here: Chronum Köhler Kirsch)
• 30 g orange juice
• 40 g brown sugar
• 20 g salt
• 2 g chilli flakes
preparation
➊ Mix all the ingredients for the marinade. Form the chicken thighs into neat parcels, pulling the skin tight. Place the parcels in the marinade, cover and marinate overnight in the fridge. Gerhard's professional tip: "The best results are achieved by vacuum marinating."
➋ Remove the chicken drumsticks from the marinade and let them drain. Boil the remaining marinade in a pan until creamy.
Soak cherry wood chips in water for 30 minutes – professionals can do it without soaking.
➌ Prepare a charcoal grill for indirect grilling at 140 °C.
Place the refrigerator-cold chicken thighs on the indirect grill zone and insert a core temperature probe.
➍ Place the drained wood chips directly on the embers. Close the grill lid, open the air supply completely and close the lid ventilation ¾ of the way. Depending on the grill manufacturer, things work a little differently, but the grill should definitely settle at 140 °C.
➎ As soon as a core temperature of 50 °C is reached, brush the meat with the reduced marinade. Repeat the process until a core temperature of 76 °C is reached. Remove the meat from the grill and leave to rest until
Let it rest at 2 °C below core temperature – but in a place that is not too cold, that’s obvious, right?
➏ To serve, cut the Black Forest Pollo Finos and serve with the desired side dish – we have served them here together with the scallop tartare under the salt crust.
Gerhard's BBQ tip: "If the products you smoke are cold, they absorb a lot more smoke. You'll get the perfect explanation for this in my BBQ courses, where we smoke."
Serving suggestions: Scallop tartare with salt-sugar-lemon crust
Recipe by Gerhard Volk and Heiner Haseidl
Professional grill master Gerhard Volk (left in the picture) and Heiner Haseidl have created special and unusual recipes for FIRE&FOOD 04/2022 at the Grill Academy in Durbach, Baden
created for Label Rouge poultry. The
The special features are in the details!
Recipe from FIRE&FOOD issue 04/2022