Label
All
0
Clear all filters

Poultry

Appears in
Planet Barbecue

By Steven Raichlen

Published 2010

  • About

Chickens on a wood-burning rotisserie at Los Caracoles, a restaurant in Barcelona, Spain.

“A chicken in every pot.” Such was the aspiration of the early seventeenth century French king Henry IV for his subjects. (The same wish has been attributed to several American presidents, notably Herbert Hoover.) “A chicken on every grill, ” might be more appropriate. Travel the world’s barbecue trail, and you’ll find an astonishing array of grilled poultry. From the lemongrass-stuffed lechón manok (Filipino rotisserie chicken, so named because the crisp skin resembles that of lechón, spit-roasted pig) to Bolivian grilled chicken breasts served with incendiary llajua (locoto chile sauce) to Moroccan-style game hens blasted with paprika and cumin.

Get instant online access via ckbk

Download on the App Store
Pre-register on Google Play

This à la carte title is available to ckbk members for a one-off payment of

In this section

The licensor does not allow printing of this title