Tuesday, 12 April 2016

Cornfed Chicken on a bed of veggies

A wonderful yellow skinned French Label Rouge chicken crossed my way :-)   I had to take it.

The cooking method is fairly easy, just clean the chicken, pat it dry and rub it with some oil, syrup and a spice blend of curcuma, smoked paprika, cumin, pepper, coriander and salt.
To prevent it from getting dry, set it onto a bed of seasoned veggies and add some Bourbon.
And I am looking forward to make a good broth out of the rest and to have a chicken noodle soup to warm my heart.

1 cornfed chicken about 1,4 kg
3 carrots halfed
4 celery stalks halfed 
1 spring onion
half of a whole garlic
1 slice of lemon
chicken seasoning
2 tbsp oil
1 tbsp Agave syrup
salt and pepper
3 glucks of Bourbon

Preheat the oven 180 C fan and cook it for 70 min, turning it after half the time (35 min)

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