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Species Chicken
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For the Fourth of July, I decided upon a variation of this recipe: https://www.furaffinity.net/view/51854053/
But!
I would do a little change to the sauce, make it a marinade, and grill the chicken outdoors.
So, let's go.
Serves 4.
__________________________________________
What You Need!
4 chicken leg quarters (hey, I like dark meat, sue me)
1 tsp pepper, with a little more for garnish
1 tbsp Italian flat-leaf parsley and 1 pinch fennel seed (this is the substitution for lovage)
1 tsp caraway seeds
1 1/2 tbsp fish sauce
1/2 Cup white wine (I used a Pinot Grigio from some winery in Tennessee - don't look at me like that; my brother gave it to me)
1/2 tsp asafetida
What You Do With What You Need!
1. Grind the pepper, caraway seeds and fennel seed, place in a bowl.
2. Pour the wine and fish sauce into the same bowl; whisk.
3. Add the chopped parsley and asafetida; whisk.
4. Pour the mixture over the chicken in a ziplock bag.
5. Marinate the chicken, turning once an hour, for five hours.
6. Set up the grill at medium-high heat.
7. Fish the chicken out of the marinade, shaking off the excess, and grill it until it's done.
8. DEVOUR!
Verdict: The chicken was moist and tender, and the skin was nicely crispy. The marinade ingredients give it some interesting umami thanks to the fish sauce and asafetida.
Grade: A
But!
I would do a little change to the sauce, make it a marinade, and grill the chicken outdoors.
So, let's go.
Serves 4.
__________________________________________
What You Need!
4 chicken leg quarters (hey, I like dark meat, sue me)
1 tsp pepper, with a little more for garnish
1 tbsp Italian flat-leaf parsley and 1 pinch fennel seed (this is the substitution for lovage)
1 tsp caraway seeds
1 1/2 tbsp fish sauce
1/2 Cup white wine (I used a Pinot Grigio from some winery in Tennessee - don't look at me like that; my brother gave it to me)
1/2 tsp asafetida
What You Do With What You Need!
1. Grind the pepper, caraway seeds and fennel seed, place in a bowl.
2. Pour the wine and fish sauce into the same bowl; whisk.
3. Add the chopped parsley and asafetida; whisk.
4. Pour the mixture over the chicken in a ziplock bag.
5. Marinate the chicken, turning once an hour, for five hours.
6. Set up the grill at medium-high heat.
7. Fish the chicken out of the marinade, shaking off the excess, and grill it until it's done.
8. DEVOUR!
Verdict: The chicken was moist and tender, and the skin was nicely crispy. The marinade ingredients give it some interesting umami thanks to the fish sauce and asafetida.
Grade: A
Category Food / Recipes / Still Life
Species Chicken
Size 3325 x 2494px
File Size 1.1 MB
Listed in Folders
I can't make this due to restrictions on grilling where I live, but I'm curious about a few things. First, what is fish sauce? Second, what is asafoetida? Third, do you think this would work using chicken breasts? I know they are normally rather dry when you grill them due to a lack of fat, but do you think the marinade would counter the dryness? I'm not much of a cook, let alone a chef, so I don't know a lot of the terminologies and/or foods mentioned in a lot of recipes.
I'll try to answer all your questions.
1. The original recipe is ancient Roman, and the recipe called for a whole chicken to be covered in the sauce and cooked in an oven. I first tried it using boneless skinless thighs, so I guess breasts would work just as well. I found the tutorial for making it here: https://www.youtube.com/watch?v=6LynenQ5h2Y
2. Fish sauce is a condiment that's made by packing fish inside and out with salt and letting it ferment. Most of the East Asian peoples have been making it for thousands of years, as have the ancient Greeks and Romans (the Roman word for it was garum). Worcestershire sauce is made much the same way, using anchovies.
Soy sauce is a vegetarian form of fish sauce.
3. Asafetida is extracted from the tap root of a plant, and is extremely pungent (I keep a jar sealed in a Ziplock bag in a Tupperware container in my freezer). In cooking, it's used as a substitute for things like onion or garlic, and when it's cooked it gives you a taste like roasted onion or garlic. https://en.wikipedia.org/wiki/Asafoetida
I just took the original recipe I used and instead of pouring over the chicken before cooking it in my oven, I used the sauce as a marinade and then grilled the chicken.
I hope this explains things.
1. The original recipe is ancient Roman, and the recipe called for a whole chicken to be covered in the sauce and cooked in an oven. I first tried it using boneless skinless thighs, so I guess breasts would work just as well. I found the tutorial for making it here: https://www.youtube.com/watch?v=6LynenQ5h2Y
2. Fish sauce is a condiment that's made by packing fish inside and out with salt and letting it ferment. Most of the East Asian peoples have been making it for thousands of years, as have the ancient Greeks and Romans (the Roman word for it was garum). Worcestershire sauce is made much the same way, using anchovies.
Soy sauce is a vegetarian form of fish sauce.
3. Asafetida is extracted from the tap root of a plant, and is extremely pungent (I keep a jar sealed in a Ziplock bag in a Tupperware container in my freezer). In cooking, it's used as a substitute for things like onion or garlic, and when it's cooked it gives you a taste like roasted onion or garlic. https://en.wikipedia.org/wiki/Asafoetida
I just took the original recipe I used and instead of pouring over the chicken before cooking it in my oven, I used the sauce as a marinade and then grilled the chicken.
I hope this explains things.
Yes, it does. Admittedly, some of those things sound very unappealing to this country boy, but at the same time, they sound interesting enough to be willing to try it. (I've tried some things I thought I'd never allow to pass my lips and found them very tasty. Maybe using asafoetida instead of onions would allow me to eat anything that has onion as an ingredient. (My stomach can't stomach onion for some reason, even Vidalia sweets.)
The internet can be your friend: https://thespicepeople.com.au/pages.....P_JH-yfXuojdcv
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