08.09.2010
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08.09.2010 |
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Poussin with vegetables |
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Ingredients for 6 people |
| 3 Urgasa poussins
3 dl of olive oil 500 g of carrots 500 g of peas out of the pod 500 g of parsnips 500 g of spring onions 200 g of butter 8 spoonfuls of sugar 1 l of bird stock with the fat removed Freshly ground pepper, a pinch of salt. |
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| Preparation | |
| 1. Season the outside and inside of the poussins with salt and pepper. Heat half the oil in a frying pan and sauté the chickens for two minutes. Then put them in an oven dish. Pour the rest of the olive oil on the chickens and cook them in a preheated oven at 210°C for approximately 20 minutes.
2. The vegetables: wash, drain and peel them. Give them a nice shape. Cook all the vegetables separately and put them to one side. Next, melt the same amount of butter in four different pans. While doing this, remember to turn the poussins a couple of times during cooking and baste them in their own juices. 3. Cook the garnish: Put the vegetables in the pans with the melted butter. Sauté for a couple of minutes. Next, sprinkle on the sugar and add the hot stock. Bring to the boil and leave to simmer on a medium heat (the peas for 10 minutes and the rest for 15 minutes). They should be tender, but not too soft. Season the vegetables five minutes before they are cooked. 4. Remove the chickens from the oven, add water to the oven dish and sieve the resulting juice to make the sauce. To do this, reduce the stock on a medium heat for a few minutes. Cut the poussins in halves and place on a dish, together with the vegetables and the sauce, either in a sauce dish or poured on top. |
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