Poudre Gallo (Gallo)
Ingredients: Juniper, West Indian bay, cloves, orange zest, bay leaf, salt, spices.
Use to season poultry and other white meats.
Original creation
€8.90
40 g
Recommendations
Stir together 1 tablespoon of vegetable oil and 1 tablespoon of Poudre Gallo spice blend.
Coat the outside of a whole chicken or chicken pieces with this mixture, then refrigerate overnight before oven-roasting.
Alternately, sprinkle Poudre Gallo over the meat halfway through cooking time. (Count 1 tablespoon/3 teaspoons per whole chicken).
Perfume
Resinous flavor notes with a hint of acidity.
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Allergens
Absent, except for cross-contamination.
May contain traces of sesame, celery, mustard, soy. - Origin Original creation
- Storage / Use In a cool, dark, dry place.
€222.50 / kg
Olivier Rœllinger's words
Stir together 1 tablespoon of vegetable oil and 1 tablespoon of Poudre Gallo spice blend.
Coat the outside of a whole chicken or chicken pieces with this mixture, then refrigerate overnight before oven-roasting.
Alternately, sprinkle Poudre Gallo over the meat halfway through cooking time. (Count 1 tablespoon/3 teaspoons per whole chicken).
Coat the outside of a whole chicken or chicken pieces with this mixture, then refrigerate overnight before oven-roasting.
Alternately, sprinkle Poudre Gallo over the meat halfway through cooking time. (Count 1 tablespoon/3 teaspoons per whole chicken).
Story
Why the name "Gallo?" The word evokes the landscape and history of the Gallo-Roman area of Brittany as well as the effects of the Roman occupation in ancient times.
For this reason, I've let resinous flavor notes take the forefront with juniper and bay leaves. These are enhanced by allspice berries, which add a surprising note to poultry and other white meats, roasting juices, and cream sauces.
Poudre Gallo can also be used to season veal blanquette or boeuf bourgignon.
For this reason, I've let resinous flavor notes take the forefront with juniper and bay leaves. These are enhanced by allspice berries, which add a surprising note to poultry and other white meats, roasting juices, and cream sauces.
Poudre Gallo can also be used to season veal blanquette or boeuf bourgignon.
