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Poussin BAKED WITH BACON, PATE AND ORANGE JUICE

This dish, although no longer a chicken recipe, when small pieces are more tender and if you use good ingredients the dish becomes a delight. The cockerel need more dressing. They are juicier than chicken and have even less fat.
Poussin 1
Of course, there is no harm in using varying chicken cooking time and increasing the marinated meat. The sauce is delicious.

Ingredients:

- 1 poussin per person 
- Romero 
- An orange quarters 
- Salt and Pepper Macerated: - Garlic - Olive oil - Salt and pepper - to our taste Spices - A glass of white wine sauce:- Chives - 2 or 3 cloves Garlic - A few slices of bacon - Brandy - bouillon tablet - Clove - The juice of an orange - A tin of pate - Cornstarch  

Preparation:
We clean and dry them well poussin, the rub with salt and pepper and introduce them rosemary and orange quarters.We prepare the mash in the mortar crushing it well. We spread the poussin with him and let at least one hour in the refrigerator.

Preheat oven to 200 º C. Prepare a bed of chopped chives in pen and put the cockerel and bake 45 minutes.
As we prepare the sauce:
In a pan fry a chive and two or three cloves of garlic. When they start to brown add the bacon cut into strips. Continue sautéing a few minutes and add the orange juice, brandy, pate, cloves, bouillon cube and a teaspoon of cornstarch.Put half a cup of water and cook for 10/15 minutes.
When the time of the oven, add the hot spicy sauce and continue baking 20 minutes.



One Response to “Poussin BAKED WITH BACON, PATE AND ORANGE JUICE”

  1. Wow…that is something I would def make

    bubblegum casting

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