A dish that has presided over Spanish tables since the 60s during Sunday after-dinner meals. PROVEEDOR DE POLLO However, its culinary use goes further and welcomes a host of other preparations with open arms: fried , stuffed, breaded, marinated, grilled, in sauce ..., and all of them are unquestionably rich. However, each cut of this bird has its own organoleptic characteristics and, therefore, a specific cooking point , matching better with certain types of recipes. Therefore, if we want to get the most out of this basic of our daily menus, it is convenient to master the cuts that it offers. Let's see what they are. As their name invites you to think, they are located on the front of the chicken and are made up of the breast and wings , two of the most popular and versatile cuts. The former has a drier texture, which is why it readily admits sauces such as, for example, béchamel , dried fruit or tomato, breaded and even marinated. However, grilled with a pinch of salt and a few drops of lemon also gives excellent results.
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