Es hora de darle un giro al clásico pollo asado: pollo asado en salmuera de espresso con glaseado de café y arce.
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Category
Dinner
Servings
4
Prep time
20 minutes
Cook time
1 hour 5 minutes
Time to shake up the classic roast chicken - espresso brined roast chicken with a coffee and maple glaze.
Ingredients
- 150ml espresso
- 4L water
- 400g salt
- 250g brown sugar
- 70ml espresso
- 3 tbsp maple syrup
Brine
Coffee glaze
Directions
Add the espresso, salt and sugar to a pot and over a med heat mix until the sugar and salt have dissolved.
- Turn the heat off and pour over the cold water and mix well.
- Place the chicken into the brine and put something on top to hold it down. Then leave the chicken in the brine in the fridge for 4 hours.
- Remove the chicken from the brine and pat dry. Drizzle some olive oil over the chicken and season the skin lightly with salt before placing into a 180c oven for 45-75 minutes depending on the size of the bird.
- You are looking for an internal temp of 75c (to be safe) after resting, so I would take the chicken from the oven at 65-70c as it will continue to cook. *note when cooking at home I take my chicken from the oven at 62c at the thickest point but do this at your own risk.
Coffee glaze
Place the coffee and maple in a pot and reduce by 1/3.
- After the chicken has been cooking for 35 minutes, start to brush on the glaze every 5 minutes until the glaze is gone or the chicken is cooked.
- Rest the chicken for at least 15 minutes before carving.
