Sunday, 5 March 2017

Guinea-fowl with apples in Cider

Pintade au Cidre is the origin of this recipe. The whole bird is cooked in the oven on top of veggies and apples and with cider as the liquid.

I bought the bird in France so I made kind of a French recipe.
When you have all the veg and apples done and the bird sits on top, just stick it into the oven for 45 minutes.

After it was finished, I chucked the remaining carcass, skin and leftover veggies in a pot, filled it up with enough water to cover it and cooked it for one hour. Now I have 1 liter of stock to use for soup in the next week. Waste not- want not.

recipe serves 2:
1 Guinea- fowl about 1,1 kg
4 apples
3 carrots
200 g shallots
1/4 leek
1 spring onions
5 Savoy cabbage leaves
3 cloves of garlic
3 bay  leaves
400 ml cider
4 tbsp butter
chicken spice or paprika and chili
salt and pepper

Use a deep ovenproof dish about 40x30 cm.
Preheat the oven 175 C.
Clean the veggies and quarter the apples with the skin on.
Lay the cabbage leaves on the bottom of the dish, scatter the veggies and apples and season with salt and pepper.
Clean the bird, dry it and rub it with butter all around. Season.

Put it breast down on the veggies.
Bake for 45 minutes.
Eat with bread.

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