Stuffed Poularde | euromaxx
844 بار بازدید -
13 سال پیش
-
Nandu Jubany is the owner
Nandu Jubany is the owner and head chef at the Can Jubany restaurant in Catalonya, Spain. Today, he's making stuffed poularde with bread, truffles and stock - and served with dried fruit, pistachios and pine nuts.
Ingredients: 1 poularde (approx. 2.5 to 3 kg), 1 large carrot, Half a leek, Small piece of celery, 5 shallots, 1 liter meat, stock salt and pepper, season Olive oil, 1 black truffle (can be replaced with olives), White bread, Whole Milk, Topping ingredients, 8 prunes, 12 dried apricots, 4 dried peaches, 50g pine nuts, 50g pistachios, 50g butter.
Preparation: Take out the innards of the poularde, keeping back the fat. Clean the bird well. Then cut off the crusts from the white bread and discard. Grate the black truffle and add to the breadcrumbs. Add whole milk to soften the truffle-bread mixture and knead it thoroughly. Season the poularde inside and out, then stuff it with the truffle-bread mixture. Finely chop the shallots, carrots, leek and celery. Heat a little olive oil in a large cast iron pot and add fat from the bird. Wait until the fat starts to melt. Then add the shallots and other vegetables gradually and lightly braise them. Then put the poularde in the pot and cover with meat stock. Briefly bring it to a boil. Afterwards, roast the chicken in the oven for at least two hours at 180 degrees Celsius. Baste the bird in its own juices every 20 minutes to help it cook evenly. While the bird is roasting, prepare the trimmings. Boil some water, add a little salt and gradually add the dried fruit along with the pistachios and pine nuts. Simmer briefly and then strain through a sieve. Take the poularde out of the oven after about two hours and place on a plate. Press the softened vegetables through a sieve and return to the roasting juices. Then simmer to allow the gravy to thicken. Add a little cornstarch or butter, if necessary. Return the bird to the pot with the gravy and add the dried fruit. Now pour the gravy evenly over the poularde and return it to a very hot oven to brown. This shouldn't take any longer than four minutes.
Carve the poularde, place the pieces on a serving plate and add the gravy and the dried fruit. Guten Appetit!
Ingredients: 1 poularde (approx. 2.5 to 3 kg), 1 large carrot, Half a leek, Small piece of celery, 5 shallots, 1 liter meat, stock salt and pepper, season Olive oil, 1 black truffle (can be replaced with olives), White bread, Whole Milk, Topping ingredients, 8 prunes, 12 dried apricots, 4 dried peaches, 50g pine nuts, 50g pistachios, 50g butter.
Preparation: Take out the innards of the poularde, keeping back the fat. Clean the bird well. Then cut off the crusts from the white bread and discard. Grate the black truffle and add to the breadcrumbs. Add whole milk to soften the truffle-bread mixture and knead it thoroughly. Season the poularde inside and out, then stuff it with the truffle-bread mixture. Finely chop the shallots, carrots, leek and celery. Heat a little olive oil in a large cast iron pot and add fat from the bird. Wait until the fat starts to melt. Then add the shallots and other vegetables gradually and lightly braise them. Then put the poularde in the pot and cover with meat stock. Briefly bring it to a boil. Afterwards, roast the chicken in the oven for at least two hours at 180 degrees Celsius. Baste the bird in its own juices every 20 minutes to help it cook evenly. While the bird is roasting, prepare the trimmings. Boil some water, add a little salt and gradually add the dried fruit along with the pistachios and pine nuts. Simmer briefly and then strain through a sieve. Take the poularde out of the oven after about two hours and place on a plate. Press the softened vegetables through a sieve and return to the roasting juices. Then simmer to allow the gravy to thicken. Add a little cornstarch or butter, if necessary. Return the bird to the pot with the gravy and add the dried fruit. Now pour the gravy evenly over the poularde and return it to a very hot oven to brown. This shouldn't take any longer than four minutes.
Carve the poularde, place the pieces on a serving plate and add the gravy and the dried fruit. Guten Appetit!
13 سال پیش
در تاریخ 1390/09/26 منتشر شده
است.
844
بـار بازدید شده