On this page
So, Christmas, what is Christmas?
Over the years, we've been having different
Christmases at home, you know we're
sitting outside, and then I set
a beautiful white linen for the night.
If I’m in a very good mood
I would wear a bow tie.
And it's just family,
it's just my children, and that's beautiful.
So this recipe today is related to hanging food
I love that.
We've been doing it for about
god, I don't know how long.
I started a bit like today
hanging things from a tree
with a fire in the bottom
I thought that it's interesting
that you see this technique.
Obviously, you can do the pineapple, the cabbage,
and the chicken in the oven as well,
if you want, for a very long time
but this has a lot of magic,
cooking with a wire or a string
Think about it, dream with me
All that butter melted through the lemon,
and the rosemary as it cooked, so, it will have,
this delicious taste inside.
And red cabbage that we're going to serve with it,
and all the vegetables, they're so so delicious.
So the first thing I’m going to do is,
the two brines,
that we have for the hanging food.
I'm going to start with that one.
I'm going to add sugar to this little casserole here,
and this one will be for the pineapple
because I don't want it to dry as it cooks
so, we're gonna sort of treat her carefully.
Now, I’m going to start doing the other brine,
I have all the things I need here.
And this is done very untidily because
the only reason why I want all these vegetables
is because of the taste.
So, nobody's going to eat anything of that
it's just to extract the taste
So, basically I just cut the lemons
as well as the onions and I start this
first because it's nice that
they take a bit of time to cook
before we start,
sort of enhancing the taste of the
and of the pineapple.
The birds are starting to sing
so maybe later,
it means we'll have some sun.
The carrot, as you know, adds a little bit
Some bay leaf.
[Francis speaking French]
“Écraser de l’ail”
Which means just sort of pound it.
[Chopping board banging]
So I’m gonna come here
and I’m going to add a branch of
rosemary into it too.
Here we go
So taste is developing there very slowly,
as the water boils.
I'm going to start preparing now the
I'm cutting the lemons to put in between
the meat and the skin of the chicken
so we get some taste there,
as well as some rosemary,
and the garlic.
Okay, so what I’m gonna do without
breaking the skin,
is getting my fingers in there,
into the legs as well,
there we go.
A little bit of butter
So as you look into the table,
you see all the ingredients of taste:
butter, rosemary, garlic, lemon.
Start out with these big rounds of lemon
in the back of the beast.
Add a little one of butter
and a little bit of rosemary.
On the other side, I'll do the same thing
stick of delicious butter,
that will melt as it cooks,
and some rosemary.
Garlic in here.
Some butter in the leg,
Here you have my love ready to be tied up.
It is important so it doesn't fall apart
as you cook it.
I go first to the back, like that,
And I come back here,
I'll probably make another
another roundup of it,
because this is gonna hang
so, if it would go into the oven,
it could go like that,
but since I’m gonna hang it and the
thread is going to hold all the weight,
then we'll tie it again.
You see how tight it is?
So, then as well all the taste,
of the things we put inside the butter,
and all that sort of stays in there,
you don't want to lose it.
So, now I’m going to make the two little wheels to,
be able to hang it, you see.
It's like a ring, and I’m going to do a wire.
And the thing is that this you can move it, you see?
And I want to make another one in the back
Very good, the chickens are ready.
Okay, so now we're going to hang
the pineapples and the cabbage.
So, what I’m going to do is I’m going
to use this guy to make a hole here.
[Iron rod thudding]
Put a wire inside
and then just turn it,
a little bit here,
and a little bit here,
so we can hang it,
because we're going to flip it once,
cook it this way,
and then the other way.
Now we'll do the pineapples.
Beautiful, because it's very very ripe.
I really like it when it's like this.
And we leave the green part on, eh?
This is who they are.
And it's very resistant
even though during cooking
it burns a bit; it's very nice.
Here we go.
I have these for this.
The cabbage has more structure
and this is very ripe, so a wire would go
anywhere would never,
even if you make a hole, it wouldn't go,
into the other side.
So, everything is ready to be hung.
So, here I have my wires.
Start out with a chicken.
We first cook the bone side,
so, the heat that goes through the bones,
cooks nicely the chicken
all the way through.
So, we're going to cook it for four hours,
three hours it will be like this.
And it makes it crispy.
And then, at the last moment,
we put the breasts and the legs down
to get a nice roast
but it's almost cooked already.
If some of these red parts of the cabbage,
it burns a bit; it does, you just peel it,
like you know, like an orange, you take,
two or three layers of it and you stay,
with a core that will be beautiful.
You guys are home trying to learn how to do this,
you have to understand that this is a
very special technique that I love,
It's very slow, it's a lot of work,
It's a craft of all the details of tying the wires,
as well, timing,
learning about fire,
and reading what's happening under this place.
You can do it under a tree,
don't burn the tree,
the garden and the house.
But you know be careful,
fire is something very beautiful,
but we have to be very, very respectful.
It doesn't have to be perfect the first time,
But you should try it. It's fun, you know.
Maybe you say again, god, I live in New York,
or in Berlin, or in Paris in a flat,
how can I do that so that, yeah, it's impossible.
But you can put
all these things in the oven.
So, ideally, what I would do,
you put in the cabbages
and the pineapples in different trays
because they have different tastes.
You don't need to tie them or nothing,
and then you roast them
at medium-high temperature
and you put only to the pineapple
some syrup once in a while
and then you will see that they start
getting roasted and crunchy you can use
very lightly the top burner that will
give them color as well
so, but you have to sit and be there.
That will be about four hours, I think
and then the chickens will be in the oven
you can get a tray, and you put a rack in the bottom
so, when they start dripping, they're not
constantly soaking in the burnt fat.
That's very important.
The pan will hold all the drippings
that will burn obviously in four hours
and they won't give a bitter taste
to your chicken.
In the oven, you don't flip it; you just
cook it as it is now breast up,
very slowly, don't go in hot
as many recipes say.
And be calm. Take your time.
So, send me some photographs of this.
This, for me, is a perfect day,
being in the island in Patagonia,
you know, seeing all this,
I have one two three four fires there
I have food hanging,
I have a boiling casserole, and I have,
the mother fire, that's what I wanted to talk about.
The fire in the back, the one that is,
against the wall, that's the mother fire
and it's the fire that feeds all the
rest of the fires when necessary.
So, we have all the fires going,
plus a fire that is not cooking anything.
It's just there for added heat,
if we need it, fast.
So, something happens in one fire,
we take with a shovel
some fire from there to the other.
So, we heighten up a bit the chickens,
they're too low.
That's why I like to be very nearby everything.
Now we got hot,
and now I want to slow them down a bit,
I'm going to put a little bit of syrup
to the pineapples.
And we can check them to see them all the time.
So, I’m going to start putting,
the vegetables in the recoldo,
we have beets,
different types of onions, potatoes, sweet potatoes,
pumpkin, and butternut squash.
So, I just place them like this,
and put coals around it, so they cook slowly.
This is an ancient way of cooking.
Place the buttered squash here,
and this guy put it there.
So, we'll be rotating them constantly,
every half an hour or so,
until they're completely cooked.
You have to keep in mind that in the
pumpkins, the most difficult part to cook
pumpkins the most difficult part to cook,
is this, the asses.
That's why I put the first ass
front wise so it starts heating up and
then we're going to move it out,
and use the other one.
Here we have the chickens that have been,
cooking for quite a while now they're
almost ready, and they've been going up
and down, they go up when the fire starts
with flames, and when the flower starts to die,
it's nice to take it down a little bit
because they take very nicely that small heat
now I’m going to add
this delicious brine that we did.
It has the salt as you remember,
the onions, the carrots,
the lemons, the bay leaf.
Every half an hour, we put some brine on
a little bit, it drinks it takes the salt, it's good
Ah! Look at that, delicious.
Well, I’m gonna do the sauce,
the almond lemoneta.
I will use it for the chicken,
so, when you cut the chicken,
you're gonna put a bit of that on the chicken,
It's very delicious, the parsley,
You could even add something a bit spicy
if you would like.
So, I have the almonds here,
and I’m going to put them
in the plancha, it's very low,
to toast a bit.
Now I’m going to put lemon rind
in the bowl.
Only the yellow part, eh?
The very first cut of the lemon rind.
So, here we go.
Now I’m going to add
a little bit of this delicious honey
There it is
And now I’m gonna put,
some parsley in.
Now I add the lemon juice.
I do it on top of the parsley
so I can get the seeds out
I put some olive oil.
You can use it for meat, for fish,
it's very delicious on a fish, on a grilled fish,
and vegetables too, obviously yes.
I'm gonna check on my almonds.
I'm gonna get the almonds out,
So, we add this now to the almond lemoneta.
So, I’m going to take off
one of the chickens.
Place it here.
Look at that, oh,
My darling chicken.
See how that garlic is there oh my god,
Start up putting half of that there.
Oh, so good.
The pineapple, you can let it rest.
I like to serve it cold.
Sometimes, we use it for dessert,
with mascarpone with ice cream
but it's very delicious with the chicken too.
This is the English pumpkin.
And the idea of this is that
you eat everything with a peel on,
you see how delicious it is.
So, the onions I will put here,
a bit of the white one.
a little bit of the red one.
This remember had no salt, eh?
Because they cooked on their own.
So, I’m going to salt now.
And these I’m going to explode them,
a bit you see,
so they would drink a little bit of olive oil.
So, this is our Christmas,
The chicken, and fire, and heat,
and then all our vegetables,
the pineapple, the fruit with the cabbage,
then we have two onions,
the white ones and the red ones.
We have the English pumpkin,
that's how we call them here.
We have the boniato,
which is a sweet potato.
We have the beets,
and finally the white potato.
and I’m still missing one.
Ha! I forgot,
which is this,
the butternut squash.
put it there,
little bit of salt,
a little bit of olive oil,
About the Instructor
Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef and is known for his rustic open-fire cooking style in wild and remote locations. Join the James Beard award-winning author and Chef’s Table star as he brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master the grill and his Argentine-style barbecue.
Featured YesChef Instructor
Explore the Class
Bring Francis’s flavors home and learn a lifetime of signature recipes, tricks, and grilling techniques.