Galeto Al Primo Canto

Experience the authentic taste of Southern Brazil with Galeto Al Primo Canto, crafted from the culinary traditions of the Italian immigrants who settled in the Serra Gaúcha region. This dish is centered around young chicken spatchcocked and basted with a unique high-salt vinaigrette, all gently grilled to perfection on a parrilla. The result is a deliciously tender chicken with a crispy charred skin, ready to be the star of your meal.

Ingredients

🐔 2 whole young chickens 600-700 grams, unbranded
🍅 2 tomatoes, chopped
🧅 1 large onion, chopped
🧄 4 cloves of garlic, minced
🌿 1 bunch parsley, chopped
🌱 1 bunch green onion, chopped
🌾 1 sprig sage, chopped
🌿 2 sprigs rosemary, chopped
🍶 1 cup alcohol vinegar or white wine vinegar
🍷 1 cup white wine
🥤 1 cup soy oil
🧂 Generous amount of salt

Instructions

1- Chicken Preparation:

• Lay the chicken back-side up on the cutting board.
• Use kitchen shears to remove the backbone. Discard or save for stock.
• Flip and flatten the chicken by pressing on the breastbone.
• Trim wing tips to avoid burning during grilling.
• Insert skewers through wings and thighs to keep the chicken flat.

2- Vinaigrette Preparation:

• In a jar, combine chopped tomatoes, onions, garlic, parsley, green onion, sage, and rosemary.
• Add vinegar, white wine, soy oil, and a generous amount of salt. Mix well.

3- Grilling:

• Place chicken in a baking tray and cover generously with vinaigrette. Make small punctures in the skin for better absorption.
• Preheat parrilla to low heat.
• Place tray on grill, skin-side up, and grill for 1 to 1.5 hours, basting periodically with vinaigrette.

4- Basting and Flipping:

• Midway, flip chicken breast-side down directly over the grate. Baste as needed to maintain moisture and flavor.

5- Finish and Serve:

• Once golden-brown and crispy, remove from grill. Remove skewers.
• Carve into portions and serve immediately with suggested sides.

Prep Time: 20 minutes
Cook Time: 1.5 hours
Total Time: 1 hour 50 minutes
Servings: 4-6
Calories: 450
Proteins: 38 g
Fats: 28 g
Carbohydrates: 5 g
Equipment: Parrilla grill with adjustable grill grate Brand: Kaler, Wooden cutting board possibly "Parrilla Rock", Black disposable gloves, Kitchen shears or poultry shears, Chef's knife/butcher knife and meat cleaver, Meat fork, 2 metal skewers or soaked wooden/bamboo skewers, Baking pan/tray, Glass jar for vinaigrette, Spoon for stirring and applying vinaigrette, Tongs and metal spatula with wooden handle

Cooking Tips

• Spatchcocking ensures even and quicker cooking.
• High-Salt Vinaigrette rapidly penetrates for rich flavor without prior marination.
• Continuous Basting adds moisture and flavor.
• Puncture Chicken Skin for better seasoning absorption.
• Wing Tip Trimming prevents burning.

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Galeto Al Primo Canto