Chicken with Malt Vinegar
Malt vinegar is made from fermented barley malt. After the beer is produced, this vinegar is made which is very popular in England.
Ingredients
malt icing
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3/4 cups of malt vinegar
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1/4 cup of molasses
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2 spoons of honey
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1 teaspoon of fennel seeds
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1/4 teaspoon crushed red chili flakes
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10 whole black peppercorns
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1 piece of cinnamon stick
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1/2 bay leaf
Chicken
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1/2 cup brown sugar
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1/3 cup of salt
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1/4 cup of malt vinegar
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8 sprigs of fresh thyme
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4 bone-in chicken breasts, cut into quarters
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Freshly ground black pepper
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2 tablespoons of vegetable oil
Preparation Method
Malt Icing
- Combine all ingredients in a small saucepan. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until mixture thickens and reduces to 1/3 cup, 12 to 15 minutes. Strain into a small bowl.
Chicken
- Mix the sugar, 1/3 cup salt, vinegar, thyme and 1 cup water in a large saucepan over medium heat until the sugar dissolves.
- Transfer to a large bowl and add 6 cups of cold water. Add the chicken, making sure it is fully submerged. Cover and refrigerate for at least 4 hours and overnight.
- When ready to roast the chicken, preheat the oven to 200°. Line a baking sheet with aluminum foil
- Drain the chicken and pat dry with paper. Season the chicken lightly with salt and pepper. Heat the oil in a large, heavy skillet over medium-high heat and cook the chicken until browned on all sides, about 8 to 10 minutes. When removing the chicken from the roast, place it on the roast lined with aluminum foil.
- Bake the chicken for 15 minutes, then drizzle with the frosting.
- Continue to bake, basting again after 5 minutes. Bake the chicken for another 15 minutes and remove from the oven.
- Place a piece of foil on top and let the chicken rest for about 10 minutes, then serve.
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