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JESSICADEZ
Pickled and skinned chicken from the barbecue
So a whole chicken from the barbecue is the tastiest. First brined, then skinned and finally grilled on the BBQ.
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Ingredients
Directions
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Boil 1 liter of water with the salt and sugar. Salt and sugar dissolved. Turn off the heat and add the lemon, bay leaves, pepper and 3 liters of water. Put in the refrigerator.
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Let the chicken be covered for 8 hours. Light the barbecue, preferably with a firestarter, and spread the glowing charcoal evenly over the barbecue.
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Now take the chicken out of the brine and dry it with kitchen paper. Place the chicken with the breast side down and cut out the spine with a game scissors.
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Open the chicken and lay up with the breast side. Push the chicken flat and cross 2 metal skewers crosswise to keep the chicken in this shape.
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Place the chicken on the barbecue and roast over medium heat for about 30 minutes. Times regularly. Take the chicken from the barbecue when it is nicely browned and cooked.
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Let rest for about 10 minutes before serving.
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Nutrition
500Calories
Sodium0% DV1.140mg
Fat55% DV36g
Protein82% DV41g
Carbs1% DV3g
Fiber0% DV0g
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