Recipes with Lårerne from 4 pouissiner

Variation of poussin

Hull, bones and trimmings from the carving of poussinerne. 500 g of vegetables for example, leeks, celery, carrots, onion and persillerodkrydderier (whole pepper, Bay leaves, salt and top from parsley root) Garnish: flat-leaf parsley Approach Poussinern