INGREDIENTS
- – Rooster 1 unit 2 kg.
- – Supremes.
- – Salt and pepper.
- – Milk cream 400 cc.
- – Pine mushrooms 50 g.
- – Cooked ham 100 g.
- – Peas 200 g.
- – Salsa:
white wine, garlic and cornstarch.
- Bell pepper mayonnaise:
- – Pink roasted bell pepper.
- – Olive oil.
- – Roasted garlic.
- – Olive oil.
- – Salt and pepper.
- Heat lentil and bulgur wheat salad:
- – Lentils 1 cup.
- – 1 cup bulgur wheat hydrated in 1 cup of broth.
- – Olive oil, salt and pepper.
- – Chopped purple onion.
CHICKEN ROLLS STUFFED WITH MOUSSELINE WITH WARM LENTIL AND BURGOL WHEAT SALAD you’ll be able to’t miss this tremendous full dish with bell pepper mayonnaise and spectacular rooster
PROCEDURE:
1. Debone the rooster within the form of a guide. Spice with salt and pepper.
2. Course of the supreme and season with salt, pepper and slightly cream till it types a paste. Take away and add ham, peas, chopped and soaked pine mushrooms.
3. Place the balotina forming a cylinder within the heart of the rooster. Roll, tie and make three turns of movie.
4. Cook dinner in salted water. Water shouldn’t boil at 85ºC and the temperature
coronary heart is 66ºC (1 hour of cooking). Let cool.
5. You may brown the pores and skin in a pan with slightly oil and butter. Take away and in the identical pan add sliced garlic and deglaze with white wine.
6. As soon as the alcohol evaporates, add the starch dissolved in water till the rooster thickens.
7. Lower wheels and serve with mayonnaise and salad.
