Game Bird Rotisserie with Asian Marinade 旋轉烤雞

Rotisserie is my favourite way of having poultry. The juice of the bird gets distributed evenly throughout cooking and results in the moistest, most delicate meat and crispy skin. I found these little game birds in the supermarket and decided to give it a try. My grill is a little too strong and burned the skin a little, but the bird is still the juiciest and most flavoursome. I’m in love with my Asian style marinade recently, and once again it’s proved itself awesome to go with any poultry.

Poultry Marinade (for 1 medium chicken or 2 small game birds):

  • 2 cloves Garlic – diced
  • 2 Shallot – diced
  • 1 Small Red Chilly – diced
  • 1tbsp Soy Sauce
  • 1tbsp Honey (Wild Thyme I happened to have this time)
  • 1.5tbsp Thyme (or a couple of sprigs of fresh)
  • 1 shot Vermouth
  • 1 tbsp Olive Oil
  • Salt and Pepper

Tie the bird up and put on rotisserie and grill for 30mins (45mins for medium chicken), then rest in a warm place for 15-20mins before serving. The soy and honey gives it a beautiful amber colour (although I managed to burn mine a bit this time). It is slightly strong and warm marinade so we had a glass of Flaccianello Della Pieve with it, Sangiovese is definitely one of my favourite types of wine. That mellow complexity goes great with the subtle warmth of the little bird.

旋轉燒烤是我最愛的烹調之一,烤肉的肉汁在旋轉的過程中均勻地分配在肉的各個部位,結果出來是最多汁的肉質,包在脆脆的表皮裡。這次在超市找到了像鵪鶉一樣的小家禽,決定烤來試一試。我的爐火有一點太大把皮燒焦了,但是味道是一點沒受影響。最近愛上了一款亞洲風味的醃料,今晚又一次證明了它跟家禽類燒烤是絕配。

亞洲風味醃料(夠醃一只中等尺寸的雞或兩只鴿子或鵪鶉)

  • 2瓣 蒜 - 切碎
  • 2顆 紅蔥頭 - 切碎
  • 1個 朝天椒 - 切碎
  • 1湯匙 醬油
  • 1湯匙 蜜糖(這次正好有野百里香蜜)
  • 1茶匙 干百里香(或幾枝新鮮的)
  • 1.5安 Vermouth酒
  • 1湯匙 橄欖油
  • 鹽和黑胡椒

腌好後把綁起來旋轉燒烤30分鐘(鴿子或小雞,中等的雞要烤45分鐘),把旋轉停下腿和胸向下放15-20分鐘再上盤(肉會更多汁)。醬油和蜜糖會烤出很美的琥珀色(可惜我這次有點烤焦了)。這個醃料味道比較濃,所以吃的時候跟了一杯意大利托斯卡尼中部的Flaccianello Della Pieve,Sangiovese那溫和而豐厚的味道跟這道烤雞帶來的溫暖還真蠻配的。

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