User Manual

Poultry and meat 87
Grilled chicken filled with herbs [Index: ]
MCRC00915623_BO_Grillhaehnchen_2-055_F39MCRC00838003_SE_Grillhaehnchen-009MCRC00900559_NF_Grillhaehnchen_2-012_RZ0PoultryChickenPreparation methodsGrillingRecipe categoriesPoultry
For 4 servings
Universal pan with wire rack
CHICKEN:
2 chickens, 1.2 kg each
Pepper, freshly ground
Salt
2 small bunches fresh herbs, e.g. rosemary,
sage, thyme, marjoram
2 tsp lemon juice
FOR BRUSHING:
2 tbsp cooking oil
Salt
Pepper, freshly ground
Paprika
Per serving
555 kcal, 1 g carbs, 32 g fat, 65 g protein, 0,1 BU
PREPARATION
1. Rinse the chicken in cold water and pat dry with kitchen paper. Cut into two halves of equal size
and remove the backbone.
2. Season the inside of each half of the chicken with salt and pepper. Rinse the herbs, shake dry and
distribute in each half of the chicken. Drizzle lemon juice over them.
3. Place the halves of the chicken on the wire rack with the seasoned side facing down.
4. Mix the oil with the seasonings and baste each half of the chicken on the outside with the mixture.
5. Grill the chicken as indicated.
Setting procedure:
CircoTherm
200 °C
Added steam, medium
Roasting time: 15 minutes
then
Circo-roasting
200 °C
Grilling time: 30-35 minutes
Tip:
If you halve the chicken before grilling, it won't
need to be turned.
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