Partridges

Ingredients for Partridges

Instructions for Partridges

To prepare the Partridges recipe, please follow these instructions:

The pickled and cleaned chickens are dried and infused with salt and pepper inside and outside. Set up and tie with thin knuckles and then turn them into flour. The grease is lightly browned and the birds are browned until they are beautifully light brown on all sides. Now add the boiling liquid, the heat is dampened and the birds are boiled under low approx. 1 hour. Older chickens often require 2 hours of frying before they are sufficiently tender.

The reciprocated indian can be cooked separately or together with the hens. The cloud is said and leveled. The ties are removed, the birds are split lengthwise and garnished with salad etc.