Partridge braised in the oven

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean, wash and pat partridges dry. Rub chickens from inside and outside with salt and pepper. Tie partridge legs together with kitchen string. Cover chickens with slices of bacon and place them on the juice pan of the oven. Pour on broth.

2. 2

   Cook the partridges in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes. In the meantime, peel the carrots, leaving a little green. Peel shallots and cut them into slices. Wash thyme and parsley and dab dry. Pluck thyme leaves. Boil 40 g fat and thyme. After about 30 minutes cooking time remove the bacon slices and put them aside. Spread partridges with thyme butter. Put shallots and carrots in the stock. Cook the partridges for another 15-20 minutes, brushing them twice with the remaining thyme fat.

3. 3

   After about 30 minutes cooking time remove the bacon slices and put them aside. Spread partridges with thyme butter. Put shallots and carrots in the stock. Cook the partridges for another 15-20 minutes, brushing them twice with the remaining thyme fat. Melt remaining fat, add sugar and vegetables without broth, caramelize and salt. Finely chop the bacon and add it to the vegetables with the stock. Garnish partridges with parsley and serve with the vegetables

Nutrition Facts

KCAL
910 kcal

CARBS
13 g

FATS
46 g

PROTEINS
95 g