AVIANZA and chef Alfonso Castellano elaborate the barbecued poultry recipes of the summer

One of the most appetizing plans for the summer is still 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 taste.

For this reason, AVIANZA, the Spanish Interprofessional Association of Poultry Meat, has teamed up 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, conducted by AVIANZA and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain, the chef prepared four recipes with chicken, turkey and quail as protagonists.

Alfonso Castellano's recipes:

ROAST CHICKEN WITH GINTONIC

For the marinade:

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

1. Mix all the marinade ingredients together and rub the chickens all over inside and outside of the piece.
2. Marinate for 12h                                                                       

For the barbecue:

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

BRAISED TURKEY BREAST

For the brine:

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

1. In a large saucepan, distribute the sugar on the bottom and heat until a caramelization is obtained. 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 flange                                                                       

For cooking:

• The day of the grill, at medium heat, we will brown the breast directly from cold without tempering. Brush with olive oil.
• Mark the meat on all sides, and then hang it 50cm from the heat of the coals, so that it smokes and the indirect heat affects the interior up to a temperature of 65ºC.
• It can be eaten at that moment or cooled and eaten as turkey cold meat.

SMOKED TURKEY LACON

For the brine:

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

1. In a large saucepan, distribute the sugar on the bottom and heat until a caramelization is obtained. 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 allow to cool.
3. Place the turkey strings for a period of 12 hours.

For cooking:

• Olive oil 500g
• Poultry stock 500g
• Paprika from la vera 20g
• Garlic 1 head
• Laurel 1 leaf
• Nail 2 pcs
• Onion 1 pc
• 1 whole turkey breast

1. In a pot sized to fit the turkey thigh, add all the ingredients until completely covered.
2. Place a 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.
4. On the day of grilling, we will hang the thigh and thigh together about 40/50cm away from the fire and let the smoke from the wood give it some heat, but only indirectly to temper it.

STUFFED QUAIL WITH VINE

For the filling:

• 4 quails
• Fresh foie 200g
• Chicken minced meat 200g
• Egg 1unid
• Cream 50g
• Bread crumbs 100g
• Salt
• Pepper           

1. Chop the foie as well as the chicken meat and mix with the rest of the ingredients.
2. We can debone the partridges or ask the poultry farmer for it, although the recipe can be perfectly carried out without deboning.
3. Stuff the quails with the stuffing and tie to keep their shape.                                                                          

For the marinade:

• Old Oloroso Wine 750ml
• Brandy 250ml
• Fresh thyme
• Parsley
• Cloves 5g
• Cumin grain 5g
• Coriander grain 5g
• Peppercorns 5g

1. Place the quails in the marinade for a minimum of 12 hours.
2. Wrap each quail in vine leaves and tie with a bridle.
3. On the day of grilling, at a low heat, we will brown the quails directly from the cold without tempering.
4. We will brown the quail on all sides until the vine leaf dries and ends up detaching.
5. At that moment we can remove from the fire, clean of possible remains of burnt leaves and serve.