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) on the spit, seasoned with garlic, sage, and marjoram, brushed with melted butter. The seasoning is the garlic-sage rub in the fridge. The butter is the brush while it cooks.
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.
Rub (1 small bird, cut into pieces)
- 4 cloves garlic, crushed
- 1/2 tablespoon (8 g) fine salt
- 2 tablespoons chopped fresh marjoram
- 10 fresh sage leaves, half chopped into the rub
- 1/2 cup (115 g) unsalted butter, for the brush
- 7 oz (200 g) pork fatback (toucinho), or thick bacon, for the skewer
Rub the pieces. Cover and refrigerate 12 to 24 hours. Melt 1/2 cup (115 g) unsalted butter for the brush. Cut 7 oz (200 g) pork fatback (toucinho), or thick bacon, into chunks for the skewer. Keep the melted butter for the brush. The fridge rub stays dry of it. It goes on at the fire.
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
- Rub the pieces. Cover and refrigerate 12 to 24 hours.
- Melt 1/2 cup (115 g) unsalted butter for the brush. Cut 7 oz (200 g) pork fatback (toucinho), or thick bacon, into chunks for the skewer.
- Keep the melted butter for the brush. The fridge rub stays dry of it. It goes on 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
Rub the pieces. Cover and refrigerate 12 to 24 hours.
Next cooks
- How to grill young chicken (galeto)
- Galeto with the original sage paste
- Galeto in salt brine, then sage and wine
- What to serve with galeto
Region: Sul.
Leave a Reply