Poussin with Vierländer vegetables

Name: Poussin with Vierländer vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 ready-to-fry poussin or 2 small chickens (approx. 1.5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 medium-sized onions; 300 g Mushrooms; 2-3 TABLESPOONS clarified butter; 1-2 TEASPOONS Chicken broth; 500 g white asparagus; 500 g Carrots; 1 cauliflower; 7-10 Tbsp Sugar; 200 g frozen peas; 2 TABLESPOONS Butter; 1 potty or bunch of chervil; 7-10 Tbsp Kitchen yarn

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 ready-to-fry poussin or 2 small chickens (approx. 1.5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 medium-sized onions
300 g Mushrooms
2-3 TABLESPOONS clarified butter
1-2 TEASPOONS Chicken broth
500 g white asparagus
500 g Carrots
1 cauliflower
7-10 Tbsp Sugar
200 g frozen peas
2 TABLESPOONS Butter
1 potty or bunch of chervil
7-10 Tbsp Kitchen yarn

Directions

1
Wash the poussins and pat them dry. Season inside and outside with salt and pepper. Tie the legs and wings together. Peel and chop the onions. Clean and wash mushrooms
2
Heat clarified butter in a roasting pan with lid. Sauté the poussins in it all around for about 10 minutes, take them out. Fry onions and mushrooms in hot frying fat, season. Stir in 1/2 l water and stock, bring to the boil. Add poussins. Cover and braise in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes (chicken approx. 1 hour)
3
Clean or peel and wash the vegetables. Divide cauliflower into florets. Cook the asparagus in boiling salted water covered with some sugar for about 15 minutes. Cover carrots and cauliflower and cook in boiling salted water for about 10 minutes, peas for about 3 minutes
4
Froth butter. Wash the chervil, pluck and add. Drain vegetables. Remove poussins from the stock. Arrange everything. Season the stock, give it extra. Add new ones to the stock.