PHOENIX CHICKEN RECIPE RECIPES

Steps:

• Combine all ingredients in a pot and bring to boil.
• Remove from heat and chill liquid.
• Once liquid chilled, submerge chicken in liquid and keep in chiller at least 2hours or overnight before roasting.
• Remove chicken from brine 30 minutes before roasting and bring to room temperature.
• Marinate chicken with cajun spice.
• Prepare the barbecue for indirect heat, approx. 200°C. If using a charcoal barbecue, you need 3/4 chimney starter of lit briquettes.
• Preheat grill for indirect heat for 15minutes till grill reaches required temperature
• Place Poultry Infusion Roaster at indirect heat and roast at 200°c for 50 minutes or internal temperature reaches a minimum of 74°c
• Remove from grill and rest for 10minutes before carving

Steps:

• In a hot wok add in the oil, chicken, carrot, onion, celery, garlic and mushroom and stir fry until the chicken is half way cooked. Add in cream, clam juice, chicken broth and thyme brings to a simmer. After the cream come to a boil add in the prawn, clams, salt, pepper, and oyster sauce and Sauvignon Blanc. When the prawn turn to a pink color thicken with cornstarch roux. Simmer for a minute add in the ripe avocado and adjust to taste. Garnish with the pine nuts.