John Myers
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Vermouth Chicken Cooked in Roasting Tube
The perfect vermouth chicken cooked in roasting tube recipe with a picture and simple step-by-step instructions.
for the marinade
- 200 ml Martini or Vermouth
- 1 teaspoon Honey
- 1 teaspoon Hot & sweet chili sauce
for the martini sauce
- 1 half a teaspoon Tapioca starch
- 1 tablespoon Water
- 1 tablespoon Salt and pepper
Prepare the roasting tube
- Cut the roasting tube about 30 cm longer than the length of the filling material – first twirl one end of the roasting tube vigorously and tie it off – then bend the end over and close it tightly again
Preparation … is lightning fast
- Now the washed and dabbed dry chicken leg is placed in the roasting tube and the vermouth is poured in (you can use normal vermouth here, it doesn’t have to be the expensive martini) – now the other end of the roasting tube is also closed twice – the roasting tube on top Prick once with a needle – that’s it, there is not much more to do
- Put it in the preheated oven – let the chicken simmer in wormwood for about 30 minutes at 180 degrees O / U …. during this time, the aroma of wormwood is wonderfully absorbed into the meat and the alcohol evaporates
- then take the roasting tube out of the oven and cut it open at the top – fill the vermouth juice from the roasting tube into a pot – mix the honey, salt and chilli sauce together and coat the chicken with this marinade all around – place under the grill and grill on both sides until that chicken color has … keep an eye on so nothing burns
the martini sauce …
- 5 …. now needs a pinch of salt and pepper and is brought to the boil briefly in the pot – then bind with tapioca flour (stir the tapioca flour in a little cold water until smooth and add to the boiling liquid) stir vigorously … almost transparent, somewhat jelly-like sauce … you can of course also use mondamin sauce binders
Side dish to the martini chicken
- as an accompaniment is e.g. also rice – but I had buckwheat bulgur – you will find the recipe in my kb from tomorrow
Postscript
- In the original recipe, a whole chicken was cooked in a Roman pot with half a bottle of vermouth – but since I wasn’t sure whether it really tasted good, I didn’t want to “sacrifice” a whole chicken and half a bottle of vermouth for it, so I tried it out sometimes just a chicken leg cooked in a roasting tube …. and I have to say, if you like the martini taste like me, then you can trust yourself to cook a whole chicken this way … I thought it was great … and the preparation hardly did any work either …
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