Black Lacquered Poultry

Name: Black Lacquered Poultry
Prep time: 30 min
Cook time: 1470 min
Total time: 1500 min
Yield: 4 Portionen
Ingredients: 1 tête Chicken; 1 piece Bouquet garni (thyme, bay leaf); 500 g Teriyaki sauce; 350 g Soy sauce; to taste Charcoal powder; to taste Black food coloring

Main course

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Cook Time

25 h

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Black Lacquered Poultry is ready in 25 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This lacquered poultry dish is a true work of culinary art! The black and shiny skin, obtained thanks to an intense marinade and successive lacquering, contrasts beautifully with the tender and juicy flesh. I love preparing this recipe for special occasions, as it always impresses my guests. The teriyaki sauce and soy sauce provide a deep umami flavor, while the charcoal powder gives this unique color. A bouquet garni delicately perfumes the poultry during cooking. Allow some time for marinating and lacquering, but the result is really worth it! Perfect for an original and tasty festive meal.

Ingredients (6 ingredients)

1 tête Chicken
1 piece Bouquet garni (thyme, bay leaf)
500 g Teriyaki sauce
350 g Soy sauce
to taste Charcoal powder
to taste Black food coloring

Preparation (6 steps)

Marinate poultry

In a large container, mix 500 g of teriyaki sauce, 350 g of soy sauce and charcoal powder. Add 1 head of chicken and mix well so that the poultry is completely covered. Marinate in the refrigerator for 24 hours, turning the poultry from time to time.

Prepare the poultry for cooking

Preheat the oven to 160°C. Place the marinated poultry in an oven dish. Set aside the marinade.

Cooking the poultry

Bake the poultry in the oven for 1 hour at 160°C, without coloring. Continuously baste the poultry with the reserved marinade, especially during the last 20 minutes. Use a ladle and a brush to thoroughly soak the poultry with the black sauce.

Sauce reduction

Thermomix® Setting

10 min/Varoma/Speed 2 Varoma

After cooking the poultry, collect the cooking juices in the Thermomix bowl. Reduce the sauce by setting the Thermomix to 10 Min./Varoma/Stufe 2, without the measuring cup, to allow the sauce to thicken.

600

Lacquering the poultry

Lacquer the poultry with the reduced sauce. Repeat this operation several times, applying successive layers of sauce, until the desired visual is obtained.

Finalization and presentation

Put 1 bouquet garni in the poultry, leaving it protruding. Arrange the poultry on a dish filled with greenery and add black food coloring for a more pronounced effect.