Europe · News · La Vanguardia

Dani García, cocinero: “Sartén fría, nada de aceite y un plato encima para aplastarlo bien: así busco que el pollo quede mucho más crujiente”

Published by La Vanguardia · Spain 8 h ago

El chef propone una forma diferente de cocinar el contramuslo: lo aplana hasta dejarlo muy fino, aprovecha su propia grasa para dorarlo y termina con una salsa de miel y mostaza…

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