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Bison island with rosemary potatoes

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Bison island with rosemary potatoes

A little fresh rosemary
Parsley stem
Hull from the hens
3-400gWild mushrooms (URf.eks. karl johan mushrooms or alm. Chanterelle. alm. mushrooms can also be used)
6largeBaking potatoes

Instructions for Bison island with rosemary potatoes

To prepare the Bison island with rosemary potatoes recipe, please follow these instructions:

Divide the chickens in the breast fillets, thighs and hulls. Put the breast fillets on the fridge. After cooking most of the accessories, brush the breast fillets and fry approx. 10 minutes in oven at 210 degrees C. Draws 10 minutes before cutting. The thigh is put in the oven until the skin is brown, approx. 15 minutes at 210 degrees C.

Sauce: Brown hull and thigh in a saucepan in 3 tablespoons of oil. Take it up, cut carrot, leeks and celery into small pieces and brown it off. Bring the hull and thighs in and cover with water, add the parsley. Let it boil for 3 hours. Remove your thighs when they are tender (about 45 minutes). Purify the fund, foam the grease and allow to boil for approx. 1 1/2 dl. Boil the ground with a little corn oil and stir in a little cold water and whisk with 50 g of butter.

The sponges are cleaned and shaken on a dry pan, add 25 g butter, salt and pepper.

Rosemary potato porridge: Peel the baking potatoes, cut into pieces and boil tenderly. Dampes dry and moses. Add butter, salt, pepper and finely chopped rosemary.

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