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Ingredient
Bourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice
Introduce
Chef :
Codey J IbarraBourbon chicken breast /cherry glaze /veloute sauce / puff pastry lattice
A dish we did for an event ( I’ll do recipes on sauces later )
Ingredient
Food ration :
4 servings
1/2 cup
brown suger
8 sprigs
fresh thyme leaves
4 tbsp
All spice
4 tbsp
black pepper course ground
Cooking instructions
* Step 1
Peel all thyme off of sprigs
* Step 2
Get whole black pepper and pix in spice grinder till course
* Step 3
Mix all ingredients together and taste and adjust to your liking
* Step 4
Add chix breast to marinade and put in rosemary twigs and throughly cover everything
* Step 5
Let sit for 12 hours - 24 and then pull out, grill for sear marks, finish in over at 330 for 15-25 mins depending on breast size
* Step 6
Pull out and enjoy
Note: if there is a photo you can click to enlarge it
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