John Myers
Black Feathered Chicken on Parsnip and Fennel Vegetables
The perfect black feathered chicken on parsnip and fennel vegetables recipe with a picture and simple step-by-step instructions.
- 1 Black feathered chicken or poulard
- 300 g Salt
- 3000 ml Water
- 3 piece Parsnip fresh
- 3 piece Fennel
- 3 piece Tangerine
- Almond oil
- 1 piece Lemon untreated
- 1 bunch Fresh thyme
- 250 g Butter
- Obligation: A meat thermometer. Good ventilation
- Dissolve the salt in the water. Fill the chicken with the salted water in a very large saucepan and store in the refrigerator for 24 hours. Remove from the brine and dry the skin with a fan. Prick the lemon deeply all around with a fork. Stuff the chicken in the belly of the chicken with the thyme.
- Pierce the roast thermometer in the thickest part of the chicken and make sure to preheat the oven to 80 ° C. Slide and cook in the oven to a core temperature of 63 ° C. This takes about 3 hours. Either hanging or on a grid. Then take it out, let it cool while the stove gets hot and smear with the butter.
- Take out the roast, heat the oven to the full, 300 ° C with air flow would be ideal, but is often not feasible. Possibly help with the grill setting. If not, leave it in a little longer until you get an optimal tan. At 300 ° it would be about 7 minutes. be sure to check it every 2 minutes.
- Warning: You will get a lot of smoke in these few minutes. Kitchens without a large window are unsuitable. Fire brigade possible due to alarms from neighbors!
- In the meantime, clean the parsnips and fennel, squeeze the mandarins and cook the vegetables with salt in the juice. Drain and collect the juice. Mix in the almond oil using a blender until you get an emulsion. Add to the vegetables again. I don’t have vegetables in the picture, everyone knows what they look like.
- I stopped the chicken because it shows the possibility of getting a poultry very tender and juicy, including the breast, and an extremely crispy skin on top.
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