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This Sunday we’re cooking up golden farm-raised poultry, with apples garnished with red currants and tender new potatoes.
Everyone has their favorite song. Crisp, golden and juicy, whether you prefer the wing or the thigh, traditional poultry is an unbeatable part of a Sunday meal.This week, we’re choosing the capo, topped with redcurrant jelly-laced apples and tender new potatoes.
For poultry with a fragile skin, but with a juicy body, several rules should be observed: For example, remember to baste the piece with its cooking juices regularly using a tablespoon. Maxime Belenges, manager of Solyles rotisserie in the 18th arrondissement of Paris, also recommends following the “one hour per kilogram” rule in a previous article on roast chicken mistakes. at 180°C.
After all, when the skin of the poultry is brown and its aroma fills the whole house, you still need to arm yourself with a little patience; It’s time for the poultry meat to rest and the chicken to release its last juices,” explained the specialist. It remains only to taste.
Two Apple Roasted Farm Capone Recipe
Ingredients:
- 3 kg of guinea fowl capon
- 8 apples
- 200 g of red currants
- 200 g of red currant jelly
- 500 g of new potatoes
- 2 sprigs of thyme
- 1 tsp olive oil
- 1 pinch of coarse salt
- 1 pinch of freshly ground pepper
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The steps
Preparation of capon
Tie the capon and rub it with olive oil, put it in a baking dish, add salt and pepper. Bake for two hours at 180°C (no. 6), basting regularly with cooking juices.
Preparation of apples
Peel and core the apples. Arrange them in a large baking dish, including the redcurrant jelly in each. Wash the baby potatoes and place them in the same dish, sprinkle with coarse salt and drizzle with olive oil.
Preparing the preparation
Bake everything for 25 minutes, applying the cooked juice from time to time.
Dress up and grooming
Before serving, place a bunch of currants on top of each apple. Serve the poultry on a serving plate surrounded by the potatoes. Serve piping hot.
Source: Le Figaro
