What is the blackened chicken?

redness of the chicken brings the depth of taste, which is immediately exotic and soothing. Dinner in restaurants loves blackened chicken and home cooks also do because the preparation is not difficult and the results are visual miracles that taste as good as they look. The blackened chicken is simply poultry, which was generously spicy spices of the cajun, then grilled or cooked at a high temperature in the pelvis.

The first step to create a blackened chicken that causes dinner around the table to cause spices. Each cook Cajun has a favorite mixture of spices, but mostly includes soil, Cayenne postal powder paired with sweet pepper. Many chefs add some dried herbs such as oregano and thyme. This is once, fresh herbs are not better because they will burn. Almost everyone agrees that onions and garlic are necessary.

Smart chef adds this spicy mixture to a lot of melted butter. Skip the substitutes. For this meal, butter adds not only its sweet, charming, but it helps with ZČErnating. Drying meat with a paper towel is an important step because it allows butter sauce to really tension and seal the chicken to keep it damp.

One trick to a wonderful blackened chicken is to preheat a heavy cast iron pan with high heat. Other pans with a fat day that will not be subject to high heat are also fine, but experienced chefs know that they ignore any cooking, which has been covered with non -stick material for this food. Another little hint is the cooling of the chicken before it soaks it in a mixture of butter and Herba to get the best seal.

Boney-Custry works best, but no one wants a dry piece of meat, so it is important to be careful about the cooking process. Although it sounds simple, it can be a bit difficult to see the ocean of the smoke that explodes from the pelvis. Therefore, every chef who has gone through the Blaprocess Ckening earlier knows that it opens all the windows and doors, even in the winterhim dead.

The smart way to prevent breast drying during cooking is first jay in ice water, salt and sugar. He must only swim for about half an hour to endure drying. Other chefs swear by marinating meat into packed oil and vinegar salad dressing as the first step.