INGREDIENTS
- – Leg thigh 8 items.
- – Onion 3 items.
- – Pumpkin 1 unit.
- – Garlic 4 cloves.
- – White wine 2 glasses.
- – Soy sauce c/n.
- – English sauce c/n.
- – Meat juice one tablespoon.
- – Tomato extract 100 g.
- – Crushed tomato 1 L.
- – Orange juice of 4 items.
- Recent Gremolata:
- – Inexperienced sheared 4 stems.
- – Parsley a handful.
- – Coriander a handful.
- – Sunflower seeds.
- – Onerous cheese.
- – Olive oil.
- – Lemon and tangerine juice.
- .
1.Thigh or breasts (they take much less cooking so they do not dry out). First brown the rooster properly on the disc. Then, take it out and put the greens: onion lower into squares and pumpkin lower equally. Brown properly and add white wine, soy sauce, preserved tomato, a bit of tomato extract and Worcestershire sauce.
3.As soon as all of the liquids are boiling, add the rooster once more.
Let it prepare dinner for a pair extra minutes, including contemporary floor pepper and the rooster broth.
4.For the broth, brown the bones with a bit of onion, garlic, ginger, white wine, water and let it boil for 40 minutes.
5.As soon as the rooster has been cooked for about 7 to 10 extra minutes, end with a form of contemporary gremolata: combine all of the substances properly and pour on high of the disc.
And it is prepared!.
