Ingredients
- 50 gbutter
- 100 mlcanola oil
- 1 ×sprig(s) of thyme
- 1 ×sprig(s) of rosemary
- 0.5 ×lemon(s) for grating
- 1 ×star anise
- 0.5 ×garlic clove(s)
- 1 tbsp.sugar
- 100 mlstock
- 0.25 tsp.xanthan gum
1
Heat the butter and oil together until the butter has melted.
Pour the butter and oil mixture together with the herbs, garlic and star anise into a 0.5 L iSi Gourmet Whip and fit the Rapid Infusion Set onto it. Then screw on an iSi Professional Charger and let it infuse for an hour.
2
Then quickly de-aerate the bottle by pressing the lever and strain the oil through a sieve.
3
Caramelise the sugar, deglaze with the stock, and mix in the xanthan gum. Combine with the flavoured butter and oil mixture.
Pour the mixture back into the iSi Gourmet Whip and fit a long injection tip onto it. Screw on an iSi Professional Charger and shake about 8 times.
4
Using the Whip, inject the liquid directly into the meat at several points by carefully operating the lever. Wrap the chicken in cling film and let it marinate for 1 hour.
iSi tip:
This pressure marinade also goes well with veal, or is good for pressure-impregnating prawns.
