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Ovenstegt and

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Ovenstegt and

Neck
Organ meats from other
Suit
Salt
Wing tips
1stemLeaf celery
1Carrot
1Onion
125gPrunes without stones
2tbspWheat flour
25gMargarine
3Peeled apples cut into both (like belle de boskoop)
3000gAnd
5dlSky from frying and soup
5dlWater

Instructions for Ovenstegt and

To prepare the Ovenstegt and recipe, please follow these instructions:

Thaw someone else in the fridge for 2-3 days. Remove the infant bag and the fat cream. Cut the fat glands off the gump, or cut it completely and use it for the cloud. Cut off the wing tips.

Wipe the bird in and out with a kitchen roll. Rub it in and out with salt and pepper. Fill it with swamps and apple boats. Sew the bird with cotton yarn or close with meat needles.

Place it with the chest down on the grid over the frying pan and pour 3-4 dl. Water by. Step in the oven at 160 degrees C. alm. Oven for 3-3½ hours. Turn the bird after half of the cooking time.

Pour if necessary. Melt off the fats and add fresh water to the frying pan when the bird turns. Prepare soup for cloud while the bird is frying.

Melt the margarine in a saucepan. Brown indentation, throat, wing tips and possibly. Gump without fat glands. Come on with onion, carrot and celery and finally sweat it up. Add water, salt and pepper. Put on the lid and simmer for a low heat for 1-1½ hours.

Say the soup, foam it too fat and store it for the sauce.

Pour the cloud from another when it is fried. Screw the oven up to 250 degrees C. Alm. Oven and afterburner with open valve for 10-15 min. Say the cloud and the foam greasy from. Bring the cloud from the frying pan and the soup into a pan, give it a boil and evenly with the flour. Add the color and season with salt and pepper.

Let someone else pull in the oven with an open oven door, making it easier to cut out.

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