Ingredients
- 100 mlcanola oil
- 100 gmustard
- 100 mlwhite wine
- 100 mlchicken stock
- 50 ghoney
- 2 ×sprig(s) of thyme
- 2 ×Oregano
- 100 mlcanola oil
1
Put all ingredients together in a 0.5 L Gourmet Whip.
Assemble the Rapid Infusion Set and screw on an iSi Professional Charger. Swirl the bottle briefly and let it rest for at least 30 minutes (the longer you let the marinade rest, the more intense the aroma will be).
2
Vent the bottle by pressing the lever, unscrew the head and drain the marinade through the sieve into a container and remove the herbs from the bottle.
3
Fill the marinade through the iSi Funnel & Sieve into a Gourmet Whip and attach a long iSi Injection Tip. Then screw on an iSi Professional Charger and toss it briefly. Pierce the chicken in several places with the needle nozzle and inject it directly with the marinade by pressing the lever.
Grill the chicken as desired or cook in the oven.
By injecting directly, the aromas penetrate deep into the meat quickly & cleanly, even with large pieces. You do not have to wait long, and the meat becomes particularly tender due to the marinade and does not become dry even if cooked long.
iSi professional tip:
Add a pinch of xanthan gum to the finished marinade and make an emulsion before filling the marinade into the whip to be injected; the liquids are thus less likely to separate in the meat.
