Bornholmsk cockerel with lårrulle

Ingredients for Bornholmsk cockerel with lårrulle

Instructions for Bornholmsk cockerel with lårrulle

To prepare the Bornholmsk cockerel with lårrulle recipe, please follow these instructions:

Udben unghanen in the breast and thighs.

Use the hull to the boiling chicken stock 1-2 hours, add some herbs!!!. Use for Parsley cream.

Lårrullen made: half of the spinach and blanch the parsley that is seasoned with salt and pepper. Tied up and Brown in the oven at 180 degrees, FRY in my 8-10.

The breasts in the Pan and FRY Brown in oven at 180 degrees for 8-10 my.

The peeled carrots and parsley roots boiled in 4-5 min. by size.

Parma ham fried in oven for 4-5 min. on a hollow plate.

Parsley and spinach blended together with the reduced chicken stock and cream, season with salt and pepper.

Just before serving cooked the bælgede peas.