spring chicken on a bed of noodles
easy
60 mins
60 mins
Ingredients
- 4 ready-to-cook poussins (400 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 250 g ribbon noodles
- 2 Federation Spring onions
- 30 g Butter or margarine
- 200 ml clear chicken broth (instant)
- 1/8 l dry white wine
- 1 (175 g) Becher Crème fraîche
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the chicks and pat them dry. Mix 2 tablespoons of oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and brush the chicks with it from the inside and outside. Tie the legs together with kitchen string.
- 2
Place the chicks in the fat pan of the oven and roast in the preheated oven (electric: 200 °C/ gas: level 3) for 30-40 minutes. In the meantime, cook the pasta in plenty of boiling salted water for 12 minutes.
- 3
Clean and wash spring onions and halve lengthwise. Heat the fat and 2 tablespoons of water in a pot and sauté the spring onions for 5 minutes. Season with salt. Drain the noodles and add to the onions.
- 4
Remove the chick from the fat pan, remove kitchen string, keep the chick warm. Deglaze roast with broth and pour into a pot through a sieve. Add wine and crème fraîche, stir everything together and let everything boil down for about 10 minutes until the sauce is thick.
- 5
Season to taste with salt and pepper. Put the noodles and spring onions on a plate and arrange the poussins on top. Add sauce extra.
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