Training on traditional chicken and Iranian saffron + And a few points

The people of all countries of the world make their own grilled chicken by mixing chicken with specialties and grilling it on fire.

Lifestyle service: Grilled Chicken is an international dish, and only saffron is in kebab chicory, which makes it an Iranian kebab, people from all over the world mixing chicken with specialties and grilling it on fire, chicken grilled They make their own. For example, Indians chop and chop the chicken pieces and roast it in the oven, so the chicken turns red completely after baking. Continue reading this article by quoting the Internet Magazine of Birklik.

Or Mediterranean people, grilled chicken sauce with olives, and pepper grilled and crushed beans, and can be mentioned as Japanese opium sauce and Americans barbeque sauce.

As mentioned above, to make chicken, chicken chicken should be put in a saffron.

ingredients
Chicken 750 g to one kilo
Lemon Juice 2 tablespoons
Salt, pepper and saffron dissolved to the required amount
Olive oil 2 tbsp

Recipes
The proper weight for chicken grilling is from 750 gr to 1 kg, and this is usually enough for barbecue. Dry the chicken after washing and drying well and we grind it underneath.

Separate the chicken wings so that they stay a little bit of chest, and we separate the chest from the bone (we can split the chest with the bone in the middle). Then remove the thighs from the back bone and separate the muscle from the thigh. Then add 2 tablespoons of olive oil, 2 teaspoons of lemon juice and a little salt, pepper and saffron, or peach, and chicken for 4 to 5 hours in this sauce.

Then we chop the chicken pieces, so that the thighs and the muscles are on the thighs and wings and neck to the other thighs and the chest to the third chord.

First, we place the thighs of the thighs on a uniform fire, we wind a bit of fire, and we throw the spitters back, then give them a sauce of olive oil and lemon juice, and a little bit that weeds, we put the chin straws on the burn (as the lighter meat It will be laid out a little later on fire).

When the chicken pieces were golden and rooted (and over the course of the roast, we have to give it a regular sauce of olive oil and lemon juice), the barbecue is ordered regularly so that its pieces are distinctly diced and decorated around it with parsley and before We cool down.

Tips on Iranian saffron chicken that you should not forget:

1 Never add spices like cinnamon, curry, cucumber, lemon powder to grilled chicken, as it will cause unpleasant bitterness and unpleasant taste in chicken.

2 The best cooks are grilled chicken, tomatoes, onions and green peppers, as well as butter.

3 Do not forget that the grilled chicken is delicious and gourmet to be juicy, since chicken has a shelled kebab, it's best to not cut the chicken skin to burn it with the oil, eat the meat under the skin, and if you fuel it, recommend the chicken skin that you eat it. Can not burn

4 To cook chicken, do not use chicken breast alone, the thigh and breast mix will be a better choice.

5 Never use unauthorized food pigments and avoid excessive addition of turmeric.

The first point is lemon juice and salt. First, it breaks down the chicken. Removing them will make the chicken unthinkable. Brushing the lemon juice and salt mixture into half-cooked chicken does not taste enough of it and it should accompany the ingredients to taste. So what should we do to make the meat neither tangy nor enough to taste. We have to cover the chickens around the liquid with oil so that it can be flavored with long-term infusion of lemon and salt to chicken pieces.

So before adding the lemon and salt, add it to the liquid oil (not the butter), and mix well until the chickens are covered with oil, then add lemon juice and salt. This form of our flavored chicks will never and never be tightened. Will not be. Butter is hardened by cold, even if it is melting, because the chickens are cold and the chickens do not cover well, and the chickens will not be advised by contact with lemon and salt. But in the end, you can add 1 tsp to the flavor.

The second point is about the method of crushing onions. Some people graze onions to cover the chicken pieces well. Some people shred the onion inside crushing or blender to keep the chicks tasty. In my opinion, this method is wrong. Why ? Because if the bulbs are crushed or scalded, the chicken pieces will not be removed. Then we grill on the heat and these onions burn quickly, and we think the chicken's color is changed and cooked enough.

While these onions are golden (and sometimes brown and black and burnt), this will stop the baking, and chicken meat is well-nipped, as well as chicken-bulb bulbs. If you squeeze the onion in this way, we have an unheeded onion and broiled chicken in our kebab. So grazing and crushing the forbidden is the best way to crush the onion.

The third point is about saffron. A gourmet chicken and professional make sure it has a lot of saffron. The problem, however, is that we add the saffron (or the so-called saffron water) to the chicks, but instead of chicken pieces, saffron flavors take onions and oil and lemon juice and, in summary, everything that we inject, take the saffron flavor and then These saffron materials are discarded which, in my opinion, is damaged. So what are we doing?

Before adding anything to the chicken (anything that includes onions and lemons, etc.), add the crude and pure chopped rhubarb chunks and rest for 1 hour (or more) until chicken pieces of flavor And saffron color without worrying about the color and taste of onions, lemons and other materials. Then add some other ingredients to it.

The last point is about spices. The chicken has an inherently odorless effect. This odor is significantly absorbed by onions and saffron. But the addition of other spices also helps to eliminate the bad smell of the chicken and improve the taste and the bosch. It's perfectly tasty, but my suggested spices are: 1. Onion powder 2. Fresh black pepper (I will not explain it) 3. A very small amount of garlic powder

And one thing that you know for sure is that in general, every kind of spice must be thoroughly thrown at the very moment of consumption. Millions of spices will quickly lose their odor if they stay. This is a kidney law. push. Saffron. Black pepper. coriander seeds. And every other spice just needs to be grinded at the very moment of use, to have the highest odor and taste.

So the process of tasting the kebab jug is in the following: first add chopped chopped chopped saffron solution and let chicken pieces with saffron solution stand for 1 hour.
Then add liquid oil to it and mix well with chicken chunks completely with grease cover oil.

Then add the lemon juice and freshly ground salt and spices. We rest for an hour, and eventually we'll give him a bowl of chopped beef and, if desired, shredded sweet pepper, he will rest for at least 2 hours and at most one night in the refrigerator. Let's take a taste. Finally, we make grilled steaks on a flat and medium flame (better red coal) and serve with saffron, butter and grilled tomatoes.

(So ​​with this account, it takes time to make a roast chicken for at least 4 hours. It's better to plan so little time)

@ghasemkiani @mshahabi @parsik @good-ali @binam @wide @danai @persianqueen @mahdiyari @iran @barana @kokolo @mohsenpsh @panahi1353 @hsa61 @zpzn