Poulet Fermier @ Celeriac

This is pinnacle chicken you cook at home: take some butter fresh garlic and rosemary and coloraturas the skin but do not cause it to blister or burn. Then season with garlic powder, salt, pepper, turmeric and some paprika. The oven is set at 160°C and 55 minutes the breasts are cooked, so remove them and cook the curse at 180°C for 8 minutes more and you are done. I add some lightly oil red pepper, lemon peel and celeriac *__* it is delicious but do not touch the skin by testing the doness or the skin will become shrieveled.

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