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Poultry (Page 3)

Canard orange / Duck with oranges
Canard orange / Duck with oranges is the classic way of preparing young ducks. Season the duck with pepper and salt and remove the visible fat. ...
chicken
Chicken is prepared whole piece, so that it remains particularly juicy. Preheat the oven to 200° C. ...
Chicken & Ratatouille in a Roman pot
Chicken & Ratatouille in a Roman pot For chicken & ratatouille in a Roman pot, the oven is not preheated. Fill the lid of the Roman pot with water and leave to stand for 10 minutes. ...
Chicken a la Coq au vin
Chicken a la Coq au vin is a recipe prepared in the same way as Coq au vin, but with blackcurrant juice instead of red wine and without cognac. It is supposed to be an alternative for everyone how to prepare the dish tasty without alcohol. ...
Chicken bayan
Chicken bayan Rinse a ready-to-cook chicken and pat dry. Cut the chicken into 12 pieces with poultry scissors and place in a large bowl. ...
Chicken breast
Chicken breast fried is the simplest variant of the preparation in which it remains juicy. You can also let the chicken breast cool after frying and use it for salads or filling tortilla wraps or as a cold cut. ...
Chicken breast cold cuts
Chicken breast cold cuts Homemade chicken breast cold cuts taste particularly juicy and spicy. The cold cuts can also be prepared very easily in larger quantities. ...
Chicken breast Duxelles
Chicken breast Duxelles remains particularly tender and juicy by the covering with a fine mushroom mass, the so-called Duxelles. For chicken breast Duxelles clean fresh mushrooms and grate finely. ...
Chicken breast fillet
Chicken breast fillet tastes particularly aromatic if you let it steep in a herb marinade before frying. Chicken breast fillet rinse and dry. ...

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