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Chef Javier Goya unveils the secrets of poultry barbecue with a masterclass in Madrid

  • The renowned chef and Avianza, the Spanish Interprofessional Association of Poultry Meat, have joined forces to hold a cooking workshop to highlight the benefits of grilled poultry meat.
  • This masterclass took place on 7 July at the SUA by Tricycle restaurant and was attended by some exceptional students, including food and lifestyle journalists and bloggers.
  • Goya, a specialist in embers, developed the workshop by tackling the whole process to make a good poultry barbecue: from the preparation, the type of cooking and temperatures of the embers, to the different cuts and carving, to finish with the plating and the different culinary combinations. 

Madrid, 8 July 2022 - Summer is the barbecue season par excellence. Around the embers, family and friends gather to enjoy gastronomy and outdoor leisure. With the aim of continuing this tradition in the healthiest way possible, Avianza, the Spanish Interprofessional Association of poultry meat, and the expert chef Javier Goya, have joined forces to highlight the benefits of the poultry barbecue.

To this end, Goya gave a masterclass at his restaurant SUA by Triciclo, aimed mainly at journalists and bloggers specialising in lifestyle and gastronomy, where he revealed his secrets to making a first-class poultry barbecue. For more than an hour, the chef covered the whole process: from preparation, the type of cooking and temperatures of the grill, to the different cuts and carving, to finish with the plating and the different culinary combinations. 

The menu prepared and tasted by SUA by Triciclo with Javier Goya consisted of free-range chicken wings stuffed with mussel pickle and grilled; grilled smoked turkey salad, anchovy emulsion, old mustard and cured cheese and grilledquail jerky.

After this presentation as a workshop, the association will publish a free downloadable ebook with the history of grilled chicken and different and tasty recipes for barbecued poultry. Anyone interested in obtaining this digital book will soon be able to find it on the Avianza website.  

"With these actions and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain, Avianza wants to continue to promote consumption in our country. Spanish poultry meat is healthy and of high quality, which is why we must continue to promote its benefits with actions such as this", said Jordi Montfort, Avianza's Secretary General, adding that "Spain is also one of the main poultry meat producers in Europe, where more than 750 million birds of Spanish origin are consumed every year. We have a growing sector of which we should be proud".

Chef Javier Goya preparing the poultry meat and the macerations.

A moment of the masterclass for media and lifestyle bloggers.

Chef Javier Goya and Jordi Montfort, general secretary of Avianza, during a moment of the barbecue workshop with the embers lit at SUA by Triciclo.

One of the star dishes of the evening: grilled free-range chicken wings stuffed with mussel marinade.

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