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 white wine and sage. The simplest Serra soak: dry white wine, sage, onion, and salt, left in the refrigerator 12 to 24 hours. No beer in this post. Beer is a separate seasoning.
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.
Wine soak (2 small birds)
- 1 cup (240 ml) dry white wine
- 1 small onion, minced
- 2 tablespoons chopped fresh sage
- 2 teaspoons (10 g) fine salt
- 1/2 teaspoon (2 ml) white or black pepper
Split or butterfly the birds. Mix the soak. Coat every surface. Cover and refrigerate 12 to 24 hours. Two days in wine starts to pickle the meat. Stop at 24 hours. Keep the leftover liquid. That is what you brush 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
- Split or butterfly the birds.
- Mix the soak. Coat every surface.
- Cover and refrigerate 12 to 24 hours. Stop at 24 hours.
- Keep the leftover liquid. That is what you brush 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
Cover and refrigerate 12 to 24 hours. Two days in wine starts to pickle the meat. Stop at 24 hours.
Next cooks
- How to grill young chicken (galeto)
- Galeto with the original sage paste
- Galeto overnight in beer
- What to serve with galeto
Region: Sul.
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