Name: Poulet Vallée d'Auge
Yield: 8 porsiyon
Cuisine: Turkish
Ingredients: 0.75 bardak apple cider; 2 çay kaşığı bay leaf; 0.25 bardak Calvados (apple brandy); 0.5 pound Crimini (baby bella) mushrooms; 0.5 bardak crème fraîche; 2 yemek kaşığı finely chopped shallots; 450 g firm, tart apple; 1 g large egg yolk; 1 demet leek (white and pale-green parts only); 0.5 bardak low-sodium chicken broth; 1 yemek kaşığı Olive Oil; 10 g Salt and pepper; 4 çay kaşığı sprigs thyme; 5 yemek kaşığı unsalted butter; 3600 g Whole Chicken

Malzemeler

Malzemeler
0.75 bardak apple cider
2 çay kaşığı bay leaf
0.25 bardak Calvados (apple brandy)
0.5 pound Crimini (baby bella) mushrooms
0.5 bardak crème fraîche
2 yemek kaşığı finely chopped shallots
450 g firm, tart apple
1 g large egg yolk
1 demet leek (white and pale-green parts only)
0.5 bardak low-sodium chicken broth
1 yemek kaşığı Olive Oil
10 g Salt and pepper
4 çay kaşığı sprigs thyme
5 yemek kaşığı unsalted butter
3600 g Whole Chicken

Hazırlanışı

Cut the 1200 g whole chicken into 8 pieces.

Melt 34 g unsalted butter with 14 g olive oil in a large pot over medium-high heat.

Sear the chicken pieces on all sides until golden brown, then remove and set aside.

Poulet Vallée d'Auge

Malzemeler

Hazırlanışı

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