TurDucChin [Drying]

Ingredients for TurDucChin [Drying]

Instructions for TurDucChin [Drying]

To prepare the TurDucChin [Drying] recipe, please follow these instructions:

Cut the wings and bark the whole chicken and the other, there must be no leg in, save the legs to the sauce. Bone the body on the turkey, keep the legs in the wings and thighs, save the legs back to the sauce. Mix the acacia honey with the olive oil and well with salt and pepper, mix the apple in it. Fill the "marinated" apple into the chicken and fold it so that it looks as good as possible a chicken, season it with salt and pepper and put it in another, fold the other about the chicken again to make it as far as possible Spice it with salt and pepper, put it in the turkey and close the turkey around another with meat needles or sew it with cotton thread (remember to make big stitches so they can be peeled when the animal is fried). Season the turkey with salt and pepper and cook it in the oven, preferably with a step thermometer or in or 5-6 hours at 180 gr. Can be long-termed at 130 gr for 8-10 hours. Remember a dish with water and possibly. A little green, it is good to supplement the sauce with.
If you want bread stuffing, melt the butter and mix with dry crumbled toast and good with herbs, salt and pepper. Put between chicken and duck and between duck and turkey in a even layer, not too thick. Roasted as directed.

Hull from all birds, wings and thighs from chicken and duck, boil for 4-6 hours, preferably with a onion, a few carrots, a pair of bay leaves and a little juniper berry. Skimmed and sifted, leveled and flavored. Could possibly. Stained with color, but this is not necessary.

It is all served with potatoes, cranberry sauce, sweet potatoes and cooked beans and carrots. Salad can also be served as desired. If you want a more Danish version, serve it with browned and white potatoes and red cabbage.

Tastes very well and the slices are incredibly beautiful striped due to the different meat.