Original creation by Samuel ALBERT
Top Chef 2019 winner
Restaurant Les Petits Prés, Angers, France
MARINATED POULTRY,
BBQ SAUCE
Recipe for 10 people
INGRÉDIENTS
10 chicken fillets
10 cl Korean BBQ sauce
15 cl St-Rémy® brandy 40%
5 cloves garlic
10 sprigs thyme
50 g butter
Salt, pepper
White rice
Marinate poultry in a vacuum bag with St-Rémy® brandy, salt,
pepper, thyme and garlic.
Cook in a steamer or immersion heater for 20 minutes at 64ºC.
Mix the cooking juice with the Korean BBQ sauce, then grill
the bird skin-side down.
Alternatively, marinate the bird without using a vacuum sealer,
then bake at 80°C for 20 minutes with the marinade.
Serve over a bowl of white rice.
NB: Korean BBQ sauce can be replaced by teriyaki (soy) sauce.