Roast chicken with yuzu sauce
Enrico Bartolini shows us how to update an old classic with this fantastic recipe from Hong Kong’s first Venetian concept restaurant, Sepa.
Keywords
- hotels & travel
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.four-magazine.com.
Cooking tools:
- Kitchen scale
- Salamander
- Baking pan
- Oven
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Tongs
Ingredients
- 4 emilian chicken thigh
- 100glard
- 4 sage leaves
- 1 garlic clove
- 4 thyme sprigs
- Lemon peel,chopped
- 20grosemary, chopped
- Ground black pepper
- Salt
- 100greduced chicken gravy at 30%
- 100ggoose fat
- 100gseed oil
- 30gyuzu juice
- 15gpureed spicy yuzu peel
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Roast Chicken with Yuzu Sauce | Enrico Bartolini | Chef Recipes | Reporter Gourmet S.r.l.
reportergourmet.com
Roast Chicken with Yuzu Sauce | Enrico Bartolini | Chef Recipes | Reporter Gourmet S.r.l.
reportergourmet.com
Yuzu Roast Chicken
yutaka.london
Roast chicken | Recipe | V-ZUG Hong Kong
vzug.com
Yuzu marinated chicken
ohmydish.com
Yuzu Roasted Chicken Leg | Recipes | S&B Foods Global Site
sbfoods-worldwide.com
Jonathan Waxman’s Roast Chicken Recipe
cooking.nytimes.com
Roast Chicken with Bertolli Spread
bertolli.co.uk