weekend recipes
You have to split open the hens. You can do that with poultry scissors or with a knife. I slip a knife through the butt end of the bird till the tip comes out the neck, and split the hen through its back, along one side of its spine.
Flip it over so the breast side is up, and flatten it with
the palm of your hand. If it won’t flatten, turn it over so you are looking at the insides, and using a knife or cleaver, just crack that center bone in the middle of the breasts, it will lie flat then. Once the birds are opened up, clean the insides very well.
In a mortar, pound together the garlic, shallots, and sugar into a paste. Add the spices and liquids, and mix it all together very well. If you don’t have a mortar you could use a food processor.
Put the birds into a bowl or zipper bags, pour the marinade over them, move them around to get them coated, and then let them marinate for at least 2 hours. Or, overnight.
When ready to cook, take the birds out and let any liquid drain from them in a colander. Put them skin side down onto a medium hot grill and cook for about 15 minutes.
Turn them and barbecue them 15 minutes more on the other side. Use a instant thermometer to make sure they are done.
Let them site for 15 minutes before serving them. If you want a dipping sauce you can just use some nuoc cham.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1414g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2746 | ||
Calories from Fat: 1697 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 188.5g | 251 % | |
Saturated Fat 52.3g | 262 % | |
Monounsaturated Fat 82.8g | ||
Polyunsanturated Fat 37.3g | ||
Cholesterol 1357.4mg | 418 % | |
Sodium 828.8mg | 29 % | |
Potassium 3414.3mg | 90 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 13.2g | ||
Protein 232.7g | 332 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2746
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