Possiner in seasoned Sourdough with spring herbs

Ingredients for Possiner in seasoned Sourdough with spring herbs

Instructions for Possiner in seasoned Sourdough with spring herbs

To prepare the Possiner in seasoned Sourdough with spring herbs recipe, please follow these instructions:

Mix flour, salt, chervil and parsley. Add water and knead to a smooth dough has been achieved. Deck the dough with a cloth and allow to stand for poussinerne is ready.

Cleanse and clean the poussinerne, cut the wings of to in the first indent from the body, save these along with EVS. neck and giblets. Poussinerne sewn up so that the thighs protect the thin at the chest.

In a frying pan Brown poussinerne on all sides in butter and a little cooking oil. Made for cooling.

In the fat Brown wings/neck and possibly. organ meats. Add the parsley and Chervil stems and any remnants of herbs from the dough. Add as much water, that it stands up over the ingredients. Boil one hour to sky, sifted and reduced to a powerful glace (sirupsagtigt).

The dough is divided into 2 pieces and roll out on a flour coated Board. Poussinerne are packed into the dejpladerne and closed at the woodbird's dorsal side. Smooth with a little cold water if necessary.

The birds shall be treated on a greased baking sheet and cooked in a hot oven at 220 degrees about 30 – 40 minutes.

Spring herbs are cleaned and cut roughly so that they have the same size. The "hard" herbs blanched quickly and cool immediately. Preheat, including roasted bacon cubes and immediately after the hard herbs for the still crisp.

The rest of the spring herbs are added and seasoned with salt and pepper. There Sauté strongly. The powerful herbs and mix with this added glace. By snack sprinkled with finely chopped parsley and Chervil.

Serving: cut a lid of poussin packages and the cord is removed from the birds. Poussinerne served in dejsoklerne on a platter or plate – consider using dejlåget as a decoration. There garneres with vegetables.