Recipes with Poulard

Poulard in paprika (Roaster)

Inserts poularden into serving pieces. Rub them with salt and pepper and place them in the moistened roaster. Pour the cream on and let the right roast at 200 grd. in ca. 1 hour Sprinkle finely chopped onions and mushrooms over pieces of meat and leave roaster

Plump chicken salad

Poularden boil in salted water about 1 hour. Let the green in boiling bed sheet. Rid of the skins and bones and cut the meat into suitable pieces. Came shredded iceberg lettuce in a half deep casserole dish. The benefit to this end together with the poultry

Roasted poulard

See on the finished cleaned poulard is done quite clean inside. Poularden rub inside and outside with salt and crumbled Rosemary. Put thin bacon slices on the grate in the baleen pan and set pan in a cold oven. Turn on the oven and set the thermostat at

Roast French poulard

Rub the inside with salt and poularden fill it with garlic, Bay, thyme and peppercorns. Just share each of the onions in the fat, let individual cloves keep shell on and then into the poularden with them. It sounds drastic, but the result will be very delicate

Boiled poulard in celery

Put poularden into a saucepan with cold salted water and boil up the vegetables Do able. Meanwhile, pour them down to poularden when the water is boiling and cook it all in 30 mins. Tag so the whole celery up and let rest 30 minutes to cook. The soup throug

Steamed poulard with Norway lobster

Clean and cut vegetables and put half in a large pot. Poularden rub inside with salt and pepper, lay it over the vegetables, add 1 dl wine and let the fumes gently 50 minutes under the lid, if applicable. in the oven. Remote rygskjoldene on Scampis, but let th

Paella with poularde

Chicken meat cut raw from the legs into pieces about the size of cocktail sausages and Brown in the oil along with the chopped onion and garlic. Add the rice and sauté with 3 min. Soup that boils at poultry hull, mixed with wetness from the mussels and shrimp

Beetroot poulard

The chickens in the cutting and giblets, rumps and wing tips in a pan with 1/2 litres of water, where they are allowed to simmer-the longer the better. Meanwhile, peeled off and tearing them. Brown the chicken pieces in a pan and seasoned with salt and pepper.