Stuffed Grilled Spring Chicken with Lemongrass
More than 60 min
Spring Chicken1 pc (~800 g)
Lemongrass Stick4 pc
Mixed Mushrooms (shredded)100 g
Onions (shredded)½ pc
Celery (shredded)1 pc
Toast (shredded)3 pc
Olive OilTo Taste
Garlic SaltTo Taste
Put all ingredients for the stuffing (except the toast) into the Halogen Cooking Pot. Grill until golden brown.
Mix the toast, olive oil and garlic salt with the grilled ingredients. Fill the chicken cavity with the stuffing.
Put the spring chicken into a vacuum zipper bag. Seal with a vacuum sealer. Cook at 68°C for 2 hours using the Slow Cook Circulator.
Coat the chicken with honey after it is cooked. Place into the Halogen Cooking Pot with the lemograss sticks. Grill until golden brown. Serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference