Roasted chicken consists of chicken parts or whole roasted chicken, roasted or smoked. There are many preparation techniques and global and regional cooking styles. Grilled chicken is often spiced or coated with herbs, barbecue sauce, or both. Marinade is also used to soften meat and add flavor. Rotisserie chicken has become famous and popular in the US wholesale market. Grilled chicken is one of the most popular barbecue dishes in the world.
Video Barbecue chicken
Get started
Various techniques exist for cutting poultry for grilling, including skewers, butterflying, halving quartering and using individual pieces. Many diverse cooking and spice techniques exist for this dish.
Maps Barbecue chicken
Area variation
Regional variations in barbecue chicken preparation include culinary variations in preparation, cooking and saining techniques.
Asia
In Asia, barbecue chickens are sometimes cubed and soaked in soy-based marinade sauce, then threaded into a skewer and roasted.
Mongolia
In Mongolia, the term shashlyks may refer to barbecue grills.
Thailand
Kai Yang, also sometimes referred to as Gai Yang , is a popular barbecue chicken street food in Thailand. This dish has a lot of variety.
Australia
Roasted chicken wings are a popular dish in Australia. Some Australian take-away shops that provide rotisserie chicken.
Europe
Portugal
Frango no churrasco is a Portuguese barbecue chicken dish. Piri paprika is sometimes used to spice up the dish. In Portugal, Ukraine
In Ukraine, the term shashlyks or kurka refers to the barbecue chicken.
North America
In North America, barbecue chickens are often flavored with spices, then coated with tomato-based barbecue sauce, and roasted. Some versions only use herbs and do not use sauce. Roast chicken can also be prepared in a pressurized pan, where chicken is cooked in a stove with barbecue sauce, and in a slow pan.
Canada
Grilled chicken is a popular dish at a French Canadian fast-food restaurant.
Caribbean
In Cuba, some palladores (private cuban restaurants) offer barbecue chickens. In addition, street vendors may offer such dishes.
In Jamaica, grilled chicken spiced with Jamaican spices is a common dish. In the past, spices and wild chili were used to preserve meat in Jamaica.
In the French West Indies, Buccaneer-style chicken is a popular dish. Modern preparation involves marinating chicken for 24 hours in a mixture of lime, spices, vegetables, vinegar and other ingredients, and then smokes chicken.
Mexico
A street food stall serving breakfast and lunch, called Loncherias , sometimes offers barbecue chicken.
United States
In Alabama, egg white sauce or mayonnaise is usually served with grilled chicken on the table as a sauce. This has been described in this book [1,000 Places to See in the United States and Canada Before You Die] as more common in North Alabama, particularly in Northwest Alabama. Per the same book, barbecue in Southern Alabama tends to have a tomato-based sauce.
California Pizza Kitchen, a chain of restaurants established in California, is the creator of genuine barbecue chicken pizza.
In the US state of Georgia, a rather sweet sauce with mustard is used in chickens.
In Western North Carolina, tomato sauce and thin vinegar are common.
In rural Pennsylvania, eggs are sometimes used to make skin on crisp chicken. In Kentucky, chicken is the favorite meat to bake with lamb and goat.
In Texas, barbecue usually refers to ribs, but many barbecue restaurants in Texas serve barbecue chickens spiced with rubbing, sometimes called "rub dalmation", made of salt and pepper. Chicken is often served with very hot vinegar or even beer-based barbecue sauce. Texas BBQ tends to be smoked slowly instead of baked.
Beer-able chicken involves indirectly roasting whole chicken on a barbecue grill using steam from a beer (or other liquid) as a seasoning and cooking medium.
- Barbecue chicken
Rotisserie chicken
See also
References
Quote
Source
- Adler, Karen; Fertig, Judith M. (2005). The Great Barbecue Book of the Queens Barbecues . Harvard Common Press. p.Ã, 217. ISBNÃ, 1558322973
- Stines, Michael H. (2005) Mastering barbecue: lots of recipes, neat techniques, great tips and indispensable know how Ten Speed ​​Press, ISBNÃ, 1-58008 -662-4
- Purviance, Jamie; McRae, Sandra S. (2001). Grilling Weber Big Book . Book Chronicle. ISBN: 0811831973
- Raichlen, Steven (2001). How to Grills: The Complete Illustrative Book of Barbecue Technique, The Barbecue Bible! Cookbook . Publishing Workers. ISBN: 0761120149
- Raichien, Steven (2008). The Barbecue Bible. 10th Birthday Edition . Publishing Workers. ISBN: 0761149430
Further reading
- Flay, Bobby; (et al.) (2010). Bobby Flay's Throwdown!: Over 100 Recipes from Ultimate Cooking Challenge from Food Network . Random House Digital, Inc. p. 255. ISBN: 0307885437
- Raichlen, Steven (2000). Barbecue! Bible: Sauces, Rubs, and Marinade, Bastes, Butters, and Glazes . Publishing Workers. p.Ã, 234. ISBNÃ, 0761119795
- Raichlen, Steven (2003). BBQ USA . Publishing Workman. pp. 382-386. ISBN: 0761120157 - Information about barbecue chicken dish named "Cornell Chicken"
External links
- Media related to Chicken Burn in Wikimedia Commons
Source of the article : Wikipedia
0 Comments