Good afternoon I are going to share those Am looking for a french pot roast poussin recipe that is appetizing The method of preparing it is very not too difficult. Just need patience and persistence. So that french pot roast poussin has aroma and taste that can arouse appetite.

In order for the taste of french pot roast poussin, you need to do first from the type of ingredients, then selection of ingredients that are fresh to how to process and serve it. No need Confused if want prepare french pot roast poussin delicious as long as you know the trick and how to make this dish you can be serving very special.

Ingredients and seasonings used in make

1. Take 1 tbsp olive oil
2. Prepare 1 onion sliced
3. Prepare 1 large garlic clove, sliced
4. Use 50 g lightly smoked bacon
5. Prepare To fresh Poussinjust under 450 g each
6. Prepare 2 tbsp melted butter
7. Prepare 4 Baby celery hearts, each cut into
8. Prepare 8 baby carrots
9. Use For small courgettes, cut into chunks
10. Prepare 8 small new potatoes
11. Prepare 600 mL chicken stock
12. Use 150 mL dry white wine
13. Prepare 1 bay leaf
14. Prepare sprigs To fresh thyme
15. Take 2 fresh rosemary sprigs
16. Prepare 1 tbsp butter softened
17. Prepare 1 tbsp plain flour
18. Prepare to taste Salt and pepper
19. Prepare Fresh herbs to garnish

In a large skillet brown meat on all sides in hot oil. Transfer meat to cooker; add water. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. Cut along one side of the backbone.

How to make:process French Pot Roast Poussin:

1. Preheat the oven to 190°C. Heat the olive oil in a large flameproof casserole and add the onion, garlic and bacon stop sauté for 5 to 6 minutes until the onions have softened.
2. Brush the poussin with a little of the melted butter and season well stop lay on top of the onion mixture and arrange the prepared vegetables around them stop for the chicken stock and wine around the bird and add the herbs
3. Cover and bake for 20 minutes, then remove the lid and brush the birds the remaining butter stop bake for a further 25 to 30 minutes your golden
4. Transfer the poussin to a warmed serving platter and cut in half poultry shears or scissors. Remove the vegetables with the slotted spoon and arrange them around the cover with foil and keep warm.
5. Discard the herbs from the pan juices. in a bowl mix together the butter and flour to form a paste. Bring the liquid in the pan to the boil and then whisk in teaspoonfuls of the paste until thickened. Season the sauce and serve with the Poussin and vegetables, garnish with fresh herbs
6. Done and ready to serve!

Open the chicken and slice through the white cartilage at the tip of the breastbone to pop it open. The chicken will lay nice and flat now. Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover.

relatives or to be inspiration in do culinary business. Hope it’s useful and good luck!