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) with the original sage paste. This is the Caxias do Sul day-before rub from the Peccini kitchen: sage, garlic, pickled red chili, and wine, salt mixed in last. Refrigerate 12 to 24 hours.
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.
The paste (2 small birds, 2 1/2 to 3 lb/ 1.1 to 1.4 kg)
- A packed 1/4 cup (10 g) fresh sage leaves
- 2 cloves garlic
- 1 tablespoon (15 ml) chopped pickled red chili (dedo-de-moça, a Brazilian finger chili, in red-wine vinegar)
- 3 tablespoons (45 ml) dry white wine
- 2 teaspoons (10 g) fine salt, mixed in last
Pound the sage, garlic, chili, and wine to a paste. Stir in the salt at the end. Rub inside the cavity, under the breast skin, and all over. Cover and refrigerate 12 to 24 hours.
Thin a spoon of leftover paste with 1 tablespoon (15 ml) wine for the brush. That is the mop for this seasoning.
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
- Pound the sage, garlic, chili, and wine to a paste.
- Stir in the salt at the end.
- Rub inside the cavity, under the breast skin, and all over.
- Cover and refrigerate 12 to 24 hours.
- Thin a spoon of leftover paste with 1 tablespoon (15 ml) wine for the brush.
- 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
The paste is a day-before rub. Cover and refrigerate 12 to 24 hours.
Next cooks
- How to grill young chicken (galeto)
- Galeto overnight in white wine and sage
- Galeto with garlic and lime
- What to serve with galeto
Region: Sul.
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