Roast Guinea fowl with parsley roots and the mingled forest mushrooms

Ingredients for Roast Guinea fowl with parsley roots and the mingled forest mushrooms

Instructions for Roast Guinea fowl with parsley roots and the mingled forest mushrooms

To prepare the Roast Guinea fowl with parsley roots and the mingled forest mushrooms recipe, please follow these instructions:

Tag Pearl chicken and cut the wings and thighs from. Save these in a dish. Rub the very breast in salt and pepper. Sprinkle a little Rosemary in addition to lifting the skin and fill with finely chopped shallots and Rosemary. As well as garlic. Put the bird in the oven at 200 degrees and FRY well 1 hour. Come on wings and thighs into a pot with global roots, garlic, chicken stock and cook over moderate heat in 25-30 minutes. Tag so that the thighs and wings up and pick the legs from. Boil chicken Fund further down and whip the butter in. Add again the thighs and wings. Flavored with salt and pepper.

Sponges: clean the mushrooms and cut them into large pieces. Grate in a little butter with onions, pour on the cream and boil into 2005. Spiced with salt and pepper. Now Sprinkle chopped Rosemary in addition to.

Server: cut the breasts from the hull and part into four pieces. Put a little roots, thighs and wings in broth by. Beneficial fungi stowage and Planer fresh horseradish in addition to.