Galeto series
- What it is
- How to grill it
- What to serve
- Sage paste
- White wine and sage
- Beer
- Garlic and lime
- Butter on the spit
- Brine, then sage
Young chicken (galeto) overnight in beer. Di Paolo and other Serra houses layer the bird with herbs, oil, and beer for at least 12 hours. This is the beer seasoning. The wine soak is a separate write-up.
Safety instructions
Cook chicken to 165°F (74°C) in the thickest part of the thigh, checked with an instant-read thermometer. Buy air-chilled birds when you can. Higher-risk people wait for 165°F (74°C).
Buy air-chilled chicken and keep the bird small: Cornish hen, poussin, or a broiler under about 3 pounds.
Beer soak (2 small birds)
- 1/2 cup (120 ml) plain lager
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons chopped fresh sage
- 1 tablespoon (15 ml) chopped fresh marjoram
- 1/4 small onion, minced
- 2 cloves garlic, minced
- 2 teaspoons (10 g) fine salt
Layer bird, herbs, oil, and beer in a covered dish. Refrigerate 12 to 24 hours. Keep the leftover beer and oil. That is the brush at the fire. Some houses splash a little white wine on the spit just as the bird goes on. That is optional and it is not the same as an overnight wine soak.
Brushing while it cooks
Brush the skin with the leftover marinade every 8 to 10 minutes, then stop in the last few minutes so the skin can crisp. On a long skewer, stack the bird with slices of pork fatback (toucinho) or thick bacon and whole sage leaves; that fat bastes as it cooks. Raise the bird if fat drips and flames. No barbecue sauce as a mop.
The cook itself is on how to grill young chicken (galeto): ashed lump charcoal, about 25 cm (10 in) from the embers, thigh at 165°F (74°C). Polenta and a plain salad go with it.
Method
- Layer bird, herbs, oil, and beer in a covered dish.
- Refrigerate 12 to 24 hours.
- Keep the leftover beer and oil. That is the brush at the fire.
- Cook using How to grill young chicken (galeto).
How you know it is done
The juices run clear and a thermometer in the thickest part of the thigh, not touching bone, reads 165°F (74°C).
Make-ahead
Refrigerate 12 to 24 hours. Keep the leftover beer and oil for the brush.
Next cooks
- How to grill young chicken (galeto)
- Galeto overnight in white wine and sage
- Galeto with the original sage paste
- What to serve with galeto
Region: Sul.
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