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Poulet croustillant à l'ail et miel, peau conservée, avec courgettes
Un poulet désossé avec sa peau, croustillant à la poêle, nappé d'une sauce à l'ail, au miel et à la sauce soja, accompagné de courgettes sautées. Une recette simple, rapide et savoureuse qui met en valeur le croustillant de la peau de poulet, réputée pour ses bons gras. Parfait pour un dîner de 4 personnes.
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Cost Breakdown
Critical Success Points
- • Obtenir une peau bien sèche avant la cuisson
- • Cuire le côté peau 10 minutes à feu moyen pour un croustillant optimal
- • Contrôler la température lors de l’ajout du miel pour éviter qu’il ne brûle
Safety Warnings
- • Attention aux éclaboussures d’huile chaude ; utilisez un couvercle ou un écran anti‑projection
- • Le miel chauffe rapidement ; manipulez la poêle avec des gants de cuisine
- • Vérifiez la cuisson interne du poulet (≥75°C)
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