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®
5. BBQ chicken
Cooking cycle suggestionTips
Remove any offal parts from inside the chicken, wash chicken under cold running
water then dry with paper towel. Seasoning (stuffing) may be placed inside bird to give
a nice flavour. A dry seasoning mix can be sprinkled over the outside of the bird.
Place on “Chicken Grids” or standard GN 1/1 stainless steel wire grids back side
down 5-6 per grid.
Phase 1
190 °C
10% humidity, for 10’
per bird of approx. 1.3 kg weight.
• 30 gm finely chopped onion
• 150 gm sliced white bread cut into 1cm square pieces without the crust,
lay the sliced bread out individually on the bench to let it dry
a little - this makes it easier to cut.
• 100 gm chicken livers - cleaned and sliced.
•
1
/
4
teaspoon dry thyme
•
1
/
4
teaspoon dry sage
•
1
/
4
teaspoon ground black pepper
•
1
/
2
teaspoon fine grain salt
•
1
/
2
bay leaf broken into pieces
• 2 teaspoons fresh chopped parsley
• 75 gm salted butter
• 100 ml milk
Method
Melt butter in sauté pan over medium heat, add onion and cook without
colour, stir with wooden spoon until onion is “transparent”.
Add chicken livers and cook until lightly browned but not cooked all the
way through then add all the herbs, salt, pepper and bread. Mix together
then lastly add the milk. Allow to cool so it’s easier to handle. The stuffing
can be made in advance and kept after in an air – tight container in the
refrigerator for 3 days prior to using.
Suggested Seasoning recipe
Phase 2
175 °C
40% humidity, for 10’
Phase 3
180 °C
30% humidity, for 10’
Phase 4
175 °C
10% humidity, for 5’
Phase 5
190 °C
Vent open
Core Probe
82 °C
40 electrolux user guide