Jerk Poussins | Chicken Recipes | Jamie Oliver Recipes (2024)

FAQs

How do you use Levi Roots marinade? ›

Use this mixture as a marinade for your chicken or meat – you want to let it absorb all the flavours for a couple of hours if possible. Remove the meat or chicken from the marinade, shaking off any excess, and place on the barbecue. While the food is cooking, return the marinade to the pan and bring to the boil.

Spread out in a single layer in the roasting tray, and bake for 40 minutes in the preheated oven until golden. Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil, and a nice glass of white wine.

Restaurants use marinades made from a combination of acidic ingredients (such as vinegar, citrus juice, or yogurt) and flavorful herbs and spices. The acid in the marinade helps to break down the proteins in the chicken, making it more tender. Put it in a double boiler and steam it.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.

If you have marinated meat ,poultry or fish in a marinade you may use it BUT you have to boil it to kill any bacteria in the marinade. If you made extra just for a sauce and no protein was in it then just use it.

According to the U.S. Department of Agriculture's www.foodsafety.gov website, marinades can be reused, but only if they are boiled for five minutes to kill any potential bacteria. A safer practice is to either reserve some of the marinade before adding the meat or make an extra batch of marinade.

If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.