Autumn-chicken

Ingredients for Autumn-chicken

Instructions for Autumn-chicken

To prepare the Autumn-chicken recipe, please follow these instructions:

Start with the cucumber salad as it would like to stand 3 hours and pull. Cut the cucumber into thin slices on a grater. Slice the slices so that some of the juice runs out. Mix the vinegar and sugar into a bowl and stir slightly, then add the cucumbers. They must be covered with vinegar, but not more. If desired, taste with some extra sugar.

Peel all red fruits and cut them into 3 cm thick slices. Pile all the fats in the garlic. Put the root vegetables and garlic in a bowl of salt, rosemary and oil and mix well. Put the mixture in a large refractory dish. Add a little water to approx. Be a cm of water at the bottom of the dish.
Take the chopped / fresh chicken and chop it long, ie. Down the spine. Cut the rump off and rub it with coarse salt inside and out. Place the two half chickens on top of the roots and place the dish in the oven.
Must have 1½ hours at low heat, approximately 160-170 degrees.
Beat the root vegetables, they must be tender but not cooked.
The meat is finished when the meat juice is ready and the thighs are loose.

Remove the dish from the oven and pour all the cooking slices from the bottom of the dish into a saucepan. Put it on the flare and add cream, milk and red wine. Smooth the sauce up with maizena in water. Give it a little flavor and taste with salt and pepper.

Server with cucumber salad.

Bon appetite :-)