Grilling & Barbecuing

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
The intense dry heat of both grill and barbecue crisps poultry skin and imparts a unique flavour. Small pieces, joints or whole birds can be cooked this way. For juiciest results, leave them unskinned or marinate before cooking.