【開邊無骨烤春雞】最方便的春雞吃法！教你5分鐘去骨兼以雞骨煮醬汁！｜Spatchcock with Kale & Jus｜EN & CHI SUB｜BigBoyRecipe 藍帶的餐桌

Описание: ✥ 你個胃叫你撳入嚟 ➣ https://t.ly/mHFc ✥
春雞體積細小，原隻烤焗的話，要把肉切出再拆掉骨頭，吃起來非常麻煩。 今次介紹大家一個開邊去骨的做法，吃起來啖啖肉，方便又滋味！我們還會把起出的雞骨煮成美味的香料紅酒醬汁，一起把這道菜式學起來吧！/ Spring chickens are small in size, and if roasted whole, it’s quite troublesome to carve the meat and remove the bones. This time, we’ll introduce a method of butterflying and deboning the chicken, making it easier and more enjoyable to eat, with each bite full of tender meat. We’ll also use the removed bones to make a delicious spiced red wine sauce. Let’s learn this dish together!

春雞/ Spatchcock：
春雞/Spatchcock 2隻
鹽/Salt 1茶匙
牛油/Butter 20克
迷迭香/Rosemary 1束
檸檬角/Lemon Wedges 2件

甘藍/Kale：
深綠甘藍/ Tuscan Kale 2棵
紅蔥頭/Shallot 1顆
鹽/Salt 1撮

香料紅酒汁/Spiced Jus：
春雞骨/Spatchcock Bones 適量
紅蔥頭/Shallot 1顆
黑胡椒粒/Black Peppercorn ¼茶匙
茴香籽/Fennel Seeds ¼茶匙
紅酒/Red Wine 60毫升
雞高湯/Chicken Stock 300毫升
牛油/Butter 5克

0:00 Intro
1:41 Ingredients
1:46 Spatchcock
6:09 Preparation
7:24 Jus
9:38 Cooking
12:11 Assemble
12:41 Tasting

✥文字食譜 Written Recipe ✥
https://www.bigboyrecipe.com/post/spa...

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