PT0H00MPT0H20MRecipe for WMF Fusiontec cookwarePT1H05M
Recipe for WMF Fusiontec cookware
Preparation
Step 1
Rinse the poulard and pat dry. Salt and pepper inside and out. Stuff with half of the fresh herbs and the unpeeled garlic clove, lightly pressed, and tie legs and wings tightly with kitchen twine.
1 Corn poulard
undefined Kitchen twine
undefined Fresh rosemary, thyme, bay leaves, flat-leaf parsley
1 Garlic
Step 2
Heat 1 tablespoon of olive oil and sear the poularde vigorously and briefly on all sides, remove and set aside.
2 tbsp.Olive oil
Step 3
Add coarsely chopped soup vegetables, sauté briefly with remaining olive oil and pour in broth.
2 tbsp.Olive oil
100 gCeleriac
100 gCarrot
500 gLeek
Step 4
Add soy sauce, teriyaki sauce, peppercorns, cinnamon stick, salt and the remaining herbs to taste. Add the chicken and cook for about 40 minutes in the pressure cooker on speed 1.
1 Corn poulard
undefined Fresh rosemary, thyme, bay leaves, flat-leaf parsley
1 tsp.Black peppercorns
1 stalksCinnamon stick
3 tbsp.Soy sauce
2 tbsp.Teriyaki Sauce
Step 5
Remove the chicken and strain the stock. Bring the stock to the boil again and season with lime juice and lime zest.
1200 mlPoultry stock
1 Organic lime
Step 6
Pluck the poulard into bite-sized pieces and arrange on a plate together with the broth, adding fresh herbs if desired.
1 Corn poulard
1200 mlPoultry stock
undefined Fresh rosemary, thyme, bay leaves, flat-leaf parsley
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