Best Chicken: A little taste of the new bookazine!
The FIRE&FOOD Bookazine series has already achieved cult status in the grilling scene! Now the successful series is being continued with the No.9 Best Chicken. Poultry meat is popular for grilling and barbecuing around the world. In addition to the well-known wings and breast, there is much more to discover about poultry. The best grill masters have grilled their favorite recipes with poultry meat for the FIRE&FOOD Bookazine Best Chicken. From chicken, pheasant to guinea fowl, hardly a bird was left out. In addition to breed knowledge, the different cuts of meat are also explained, and of course the grilling technique is not neglected either. The Bookazine Best Chicken will be published in August and can now be ordered at the pre-sale price HERE in our shop.
Skewered chicken with lemon sour cream
Recipe by Marc Neugebauer
INGREDIENTS:
• 8 chicken drumsticks
• 1 zucchini, cut into finger-thick slices
• 2–3 peppers (color as desired), cut into large diamonds
• 1 piece of fennel, cut into coarse diamonds
• 2 red onions, cut into diamonds
• 8–10 large white or brown mushrooms
• 4 medium-sized potatoes (preferably waxy), pre-cooked with a bite
• Olive oil
• approx. 2 cloves of garlic
• 2-3 tsp paprika powder
• 1 tbsp dried oregano
• Salt
• Pepper
• 1 sprig of fresh rosemary, needles chopped
• 4 sprigs of fresh rosemary, tied together
• Zest of 1 untreated lemon
• 4 good tablespoons of Greek yoghurt, seasoned with 1 teaspoon of cumin,
2 tsp lemon zest, juice of ½ lemon, salt, pepper and olive oil
PREPARATION:
★ First, stoke the fire. It takes about 45 minutes for a nice bed of embers to form and for the flames to not be too big. Alternatively, use a charcoal or gas grill. Mix the chicken legs, potatoes and vegetables with the spices (except for the tied rosemary sprigs) and skewer them alternately on the skewers. Hang the skewers over the fire. It is important to keep enough distance from the heat source and regulate the temperature so that the chicken legs and vegetables do not burn. Grill for about 1–1 ½ hours. It is important to give the cooking process the time it needs. Add a small piece of wood every now and then and adjust the embers a little. Depending on the weather and wind, the skewers should be placed a little steeper or flatter over the fire. Turn all the skewers every now and then, dip the tied rosemary sprigs in oil and brush the food regularly. When the core temperature is around 72 °C, the chicken legs are perfect. Now simply remove from the heat and serve with some lemon sour cream.
The new bookazine “Best Chicken” will be published in August. Available to order from July 1st HERE in our shop at the pre-order price! The cover image is not final!