THREE WRAP RECIPES WITH COOKED CHICKEN FROM MALLE W. TROUSSEAU Trousseau

THREE WRAP RECIPES WITH COOKED CHICKEN FROM MALLE W. TROUSSEAU Trousseau

An unusual and practical object!
Thought like a real dish to go from the oven to the table, enamelled black sandstone, its size allows to cook poultry and add vegetables.

FOR MORE DETAILS ON USING COOKED CHICKEN, FRANCE

The frozen chicken honey, lavender, chervil   Mix 3 tablespoons of Madeira, 1 teaspoon of dried lavender, 5 tablespoons of honey in a saucepan.
Bring to a boil for two minutes, remove from heat and let infuse for at least one hour.
Put the chicken (about 1.5kg) on ​​the cooked chicken.
Spread 2/3 of the honey mixture over the chicken with a brush.
Cut the fennel in four and place with the purple potatoes, the halved garlic head, a drizzle of olive oil and salt, pepper, in the chicken-cooker bowl.
Start cooking in a cold oven and heat up to 180 ° C for 1 hour.

For the sauce, mix the pine nuts, honey, chervil and three tablespoons of marinade.
Serve the frozen roast chicken with your pretty purple potatoes and caramelized fennels in the cooking juices.

Recipe for fall… 
Choose a poultry the way you like it: a lucky one who has not stopped running in the meadows, firm and muscular … or another more lazy, more plump, who will deliver all his surplus … Add in the field dressed potatoes, whole garlic cloves, seasonal mushrooms. Season with salt and pepper. Install this curious brooch in the cold oven and cook for 1 hour at 180 °. Keep an eye on the cooking. Take out and cut directly into the chicken cooker.

Recipe Tajine way …
Stuff the poultry with preserved lemons and green olives and place on top of the cooked chicken. Mince 3 onions, cut 1 clove of garlic, 1/2 bunch of parsley and coriander, and also  3 or 4 pieces of zucchini, with its skin. Place all in the cup, sprinkle with a mixture of spices: In teaspoons: 3 teaspoons of turmeric, 1/2 teaspoon of cinnamon, 2 teaspoons of ginger, 1 teaspoon of pepper and 1/2 teaspoon of salt. Place in the cold oven and cook for 1 hour at 180 °. Add green olives at the last moment. Take out and cut directly into the chicken cooker. 
To obtain more <al dente> vegetables, put them in the cup during cooking. 
When taking the chicken cooker from the oven, avoid any thermal shock: do not add cold water or place on a frozen surface.

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