Weber Geflugelhalter Weber Style: инструкция

WEBER POULTRY ROASTER

SOPORTE PARA POLLOS

OPIEKACZ DO DROBIU WEBER

SUPPORT DE CUISSON POUR POULETS





GEFLÜGELHALTER

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WEBER POULTRY ROASTER

-HÖYRYSÄILIÖ

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KYLLINGHOLDER



KYLLINGEHOLDER

ROTISOR WEBER

KYCKLINGHÅLLARE



PERUTNINE WEBER

WEBER ROOSTERPAN

VOOR GEVOGELTE

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TEGAME WEBER PER ARROSTIRE

WEBERI LINNULIHAGRILL

IL POLLO

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SUPORTE PARA ASSAR FRANGOS

WEBER PAUKŠTIENOS SKRUDINTUVAS

178714

06/10

WEBER POULTRY ROASTER

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1. Fill the Base Cup with your favorite liquid

or marinade and don’t forget to add your

A Infusion Cap

favorite spices.

B Infuser

m

C Base Cup

alcoholic spirits. Alcoholic spirits are



D Base

bodily injury or damage to property.

m DANGER:



m

with alcoholic spirits. Alcoholic spirits

of the Poultry Roaster with any marinade



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serious bodily injury or damage



to property.

marinade in a separate container for

at least 1 minute.

m WARNING: Poultry Roaster will be hot –

2. Place the Infuser over the Base Cup.

use barbecue mitts when moving

3. Place the poultry over the Infuser. Be sure

Poultry Roaster.

the poultry is secure.

m WARNING: The Poultry Roaster contains

4. Place the Infusion Cap in the neck cavity

hot liquid. Do not tip the Poultry Roaster

of the poultry. Be sure the Infusion Cap is

because the hot liquid can spill.

secure. NOTE: Coat the Infusion Cap with

m WARNING: Do not set the Poultry

oil before placing in the neck of the poultry,

Roaster on a combustible surface or a

if desired.

surface that can be damaged by heat.

5. Place Poultry Roaster on the cooking grate

m WARNING: Do not set the Poultry

or in your oven. Make sure there is at least

Roaster on a table or glass surface.

1 inch clearance between the poultry and

the lid. Close the lid.

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WEBER POULTRY ROASTER

To make the spice paste: In a small bowl, mix the

Cooking Instructions

spice paste ingredients until evenly distributed.

• Grill your prepared poultry over indirect

Remove the packet of giblets from the body cavity of

medium

(350˚F/177˚C) heat until the juices

the chicken and set aside for another use.

run clear and the internal temperature

Remove and discard any excess fat from the body

reaches 180˚F/82°C in the thickest part of

cavity of the chicken. Rinse the chicken under cold

the thigh.

water and pat dry with paper towels. Rub the spice

paste evenly over the outside of the chicken. Place

• If you are using a 22.5” Charcoal Kettle:

the chicken in a bowl, cover with plastic wrap, and

Use 58 briquets for the indirect method.

refrigerate for at least 2 hours, or as long as 12 hours.

Use 44 heat beads for the indirect method.

Pour the apple juice into the Base Cup at the center

• Transfer the poultry and roaster to a

of the Base. Place the Infuser over the Base Cup.

work surface.

Hold the chicken with the opening of the body cavity

at the bottom and lower the chicken onto the Infuser.

• Allow to rest for 5 to 10 minutes.

Place the Infusion Cap inside the neck cavity. Tuck

the wing tips behind the chicken’s neck.

• Using oven mitts, pot holders, or tongs

remove the Infusion Cap and carefully lift

Grill the chicken on the roaster over indirect medium

heat until the juices run clear and the internal

the poultry off the Infuser.

temperature in the thickest part of the thigh reaches

m CAUTION: Place the Poultry Roaster on a

180˚F/82°C, 45 to 50 minutes. Transfer the chicken

level surface before removing the poultry.

and roaster to a work surface. Allow to rest for 5 to

10 minutes. Using oven mitts, potholders, or tongs,

Note: Use a pair of tongs or a knife to separate

remove the Infusion Cap from the neck cavity and

the skin of the poultry from the Infusion Cap

carefully lift the chicken off the Infuser. Cut the

before attempting to remove.

chicken into pieces and serve warm.

Makes 2 to 4 servings.

Cleaning and Care Instructions

BARBECUED BEER CHICKEN

• Make sure Poultry Roaster is cool before

cleaning.

indirect medium

• Do not put in dishwasher to clean.

For the marinade:

• Use a hot, soapy water solution to clean,

½ cup nely chopped green onions, white and light

then rinse with clear, hot water.

green parts

⅓ cup Dijon mustard

• Do not leave in grill when not in use.

⅓ cup soy sauce

¼ cup fresh lemon juice

• Use care when cleaning and handling the

1½ tablespoons minced garlic

non-stick surfaces, avoid scratching and

1 teaspoon crushed red pepper akes

cutting the non-stick surfaces.

1 teaspoon kosher salt

1½ cup beer, divided

• Store carefully to prevent scratching.

1 whole chicken, 1,58 kg to 1,81 pounds

ROAST CHICKEN WITH APPLE

To make the marinade: In a small bowl whisk together

AND CURRY

the marinade ingredients along with 1 cup of beer.

indirect medium

Remove the packet of giblets from the body cavity of

the chicken and set aside for another use.

For the spice paste:

Remove and discard any excess fat from the body

2 tablespoons vegetable oil

cavity of the chicken. Rinse the chicken under cold

1 teaspoon brown sugar

water. Place the chicken in a large, resealable plastic

½ teaspoon chili powder

bag and pour in the marinade. Press the air out of

½ teaspoon curry powder

the bag and seal tightly. Turn the bag to distribute the

½ teaspoon granulated garlic

marinade, place in a bowl, and refrigerate for at

½ teaspoon dry mustard

least 3 hours, or as long as 8 hours, turning the

½ teaspoon kosher salt

bag occasionally.

½ teaspoon ground black pepper

1 whole chicken, 1,58 kg to 1,81 pounds

½ cup apple juice

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