Original creation by Samuel ALBERT,
Top Chef 2019 winner
Restaurant Les Petits Prés, Angers, France
MARINATED POULTRY,
BBQ SAUCE
Chef :
Brand
Quantity :
Recipe for 10 people
INGREDIENTS
Ingredients
10 chicken fillets
10 cl Korean BBQ sauce
10 cl St-Rémy® brandy 60%
5 cloves garlic
10 sprigs thyme
50 g butter
Salt, pepper
White rice
Step
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.
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