AVIANZA and chef Alfonso Castellano prepare summer barbecue poultry recipes

One of the most appealing plans for summer continues to be the barbecue. It becomes an excellent option to spend a summer evening with friends and family around an outdoor table.

However, some believe that barbecues, although delicious, are not very innovative: the same old meat with the same old flavor.

For this reason, AVIANZA, the Spanish Interprofessional Association of Poultry Meat, has joined forces with Alfonso Castellano, chef of the prestigious Seeds restaurant, to carry out some delicious and innovative recipes with grilled poultry meat. During a gastronomic workshop, carried out by AVIANZA and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Nutrition of Spain, the chef prepared four recipes with chicken, turkey and quail as protagonists

Alfonso Castellano's recipes:

GINTONIC ROASTED CHICKEN

For the marinade:

• 2 roast chicken 1k each
• ground juniper 50g
• Chamomile 10g
• Lemon juice 300g
• Gin 100g
• EVOO 400g
• Salt 20g

1. Mix all the marinade ingredients and rub the chicken on all sides inside and outside the piece.
2. Marinate for 12 hours                                                                       

For the roast:

1. Remove the chicken from the marinade and let it cool for 2 hours before roasting.
2. Prepare the coals over medium heat
3. Place the chickens on the spit and place 30cm from the embers, cook for 45min.
4. For the first 15 minutes, it will be placed on the side of the chicken's back.
5. The next 10 minutes on one side of the chicken and the next 10 minutes on the other side.
6. For the last 10 minutes we will place the chicken on the breast side.
7. We will separate the spit from the fire 50cm and we can keep it that way for 10 more minutes if necessary, rotating it constantly.

BRAZED TURKEY BREAST

For the brine:

• 2l water
• 150g salt
• Brown sugar 150g
• Nail 5 unit
• Black peppercorns 5g
• Coriander seeds 3g
• Laurel 2 unit
• 1 whole turkey breast

1. In a large pot, distribute the sugar on the bottom and heat until caramelized. Cut the caramelization with the water and add the rest of the ingredients, bring to a boil and remove from the heat. Cover and let cool. 
2. Place the breast in the cold brine for 12 hours.
3. Remove dry and bridle                                                                       

For cooking:

• On the day of the grill, at a medium heat, we will brown the breast directly from the cold without tempering it. Spread olive oil.
• Mark the meat on all sides, and then hang 50cm from the heat of the embers, so that it smokes and the indirect heat affects the interior up to a temperature of 65ºC.
• We can taste it at that moment or cool it and eat it like turkey cold cuts.

SMOKED TURKEY LACON

For the brine:

• 2l water
• 150g salt
• Brown sugar 150g
• Nail 5 unit
• Black peppercorns 5g
• Coriander seeds 3g
• Laurel 2 unit

1. In a large pot, distribute the sugar on the bottom and heat until caramelized. Cut the caramelization with the water and add the rest of the ingredients, bring to a boil and remove from the heat.
2. Cover and let cool.
3. Introduce the turkey stilt for 12 hours.

For cooking:

• Olive oil 500g
• Poultry broth 500g
• La vera paprika 20g
• Garlic 1 head
• Laurel 1 leaf
• Nail 2 pc
• Onion 1 unit
• 1 whole turkey breast

1. In a pot sized to fit the turkey thigh, add all the ingredients until completely covered.
2. Place baking paper on top as a lid and cook over very low heat for 2 hours.
3. Once tender, let it cool in the pot itself.
4. On the day of the grill we will hang on a stilt (thigh and thigh together) about 40/50cm from the fire and let the smoke from the wood give it, but the heat indirectly just to temper it.

QUAIL STUFFED WITH THE VINE

For the filling:

• 4 quail
• Fresh foie 200g
• Minced chicken meat 200g
• Egg 1pc
• Cream 50g
• Breadcrumbs 100g
• Salt
• Pepper           

1. Chop the foie as well as the chicken meat, mix with the rest of the ingredients.
2. We can debone the partridges or ask for it from the pollero, although the recipe can perfectly be made without deboning.
3. Stuff the quails with the filling and seal so they keep their shape.                                                                          

For the marinade:

• Odorous old wine 750ml
• Brandy 250ml
• fresh thyme
• Parsley
• Nail 5g
• Cumin grain 5g
• Coriander grain 5g
• Pepper grain 5g

1. Put the quails in the marinade for a minimum of 12 hours.
2. Wrap each quail in vine leaves and bridle
3. On the day of the grill, over a low heat, we will brown the quail directly from the cold without tempering it.
4. We will brown the quail on all sides until the vine leaf dries and ends up falling off.
5. At that moment we can remove it from the heat, clean any burnt leaf remains and serve.