Hamburg poussin with Vierländer vegetable platter

Name: Hamburg poussin with Vierländer vegetable platter
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Mushrooms; 2 medium-sized onions; 4 poussin ready for roasting (1,5 - 1,6 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40-50 g clarified butter; 1/2 l clear chicken stock (instant); 500 g white asparagus; 1 bundle (approx. 500 g) young carrots; 1 (approx. 500 g) cauliflower; 40-50 ml Milk; 200 g frozen peas; 1 Pot of chervil; 50 g Butter; 7-10 Tbsp Kitchen yarn

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g Mushrooms
2 medium-sized onions
4 poussin ready for roasting (1,5 - 1,6 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
40-50 g clarified butter
1/2 l clear chicken stock (instant)
500 g white asparagus
1 bundle (approx. 500 g) young carrots
1 (approx. 500 g) cauliflower
40-50 ml Milk
200 g frozen peas
1 Pot of chervil
50 g Butter
7-10 Tbsp Kitchen yarn

Directions

1
Clean and sanitize the mushrooms. Peel and roughly dice the onions. Wash poussins thoroughly inside and out and pat dry with kitchen paper. Season inside and outside with salt and pepper. Tie the legs and wings together with kitchen string. Heat clarified butter in a roaster and fry the chicks for about 10 minutes, turning them all round.
2
Lift the chicks out of the roaster. Add mushrooms and onions to the hot frying fat and fry briefly. Season with salt and pepper, put the chicks back into the roaster and pour on hot chicken stock. Bring to the boil briefly, cover. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 40 minutes. In the meantime, wash and peel the asparagus and cut off the woody ends. Clean the carrots (leave some green), peel and wash them. Clean and wash the cauliflower and divide it into florets. Put asparagus in boiling salted water and cook for about 15 minutes. After 5 minutes add carrots. Put the cauliflower into little boiling salted water with a dash of milk and cook for about 10 minutes. Put deep-frozen peas in 1/8 litre boiling salted water and cook covered for 4-5 minutes.
3
Clean and wash the cauliflower and divide it into florets. Put asparagus in boiling salted water and cook for about 15 minutes. After 5 minutes add carrots. Put the cauliflower into little boiling salted water with a dash of milk and cook for about 10 minutes. Put deep-frozen peas in 1/8 litre boiling salted water and cook covered for 4-5 minutes. Wash the chervil, dab dry and chop finely except for a little to garnish. Drain the vegetables and let them drain. Lift the poussins out of the stew stock and arrange them on a large plate with the vegetables. Foam butter briefly in a small pot, add chervil and spread the hot chervil butter over the vegetables. Serve garnished with chervil. Serve stewed stock extra. Serve with new potatoes
4
Drain the vegetables and let them drain. Lift the poussins out of the stew stock and arrange them on a large plate with the vegetables. Foam butter briefly in a small pot, add chervil and spread the hot chervil butter over the vegetables. Serve garnished with chervil. Serve stewed stock extra. Serve with new potatoes