Recipe MARINATED POULTRY, BBQ SAUCE - Epicureans
www.remycointreaugastronomie.com
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.remycointreaugastronomie.com.
Ingredients
- 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
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