Cooking time 30 to 35 min
- 4 headless (butchered) birds (or frozen)
- 800 g carrots (or young carrots extrafines (frozen))
- 6 branches of fresh parsley
- 800 g of potatoes
- 2 shallots
- 1 tablespoon butter
- 2 tablespoon black raisins
- 2 tablespoon pine nuts
- instant binder for sauces
- 1 dl of red port
- 4 dl of veal stock (jar)
- 2 tablespoon coffee bunch
- salt and pepper
Nutrition: per serving
- fat26.3 g
- carbs54 g
- protein30.5 g
How to prepare headless birds with carrots recipe
Quick recipe and guide on headless birds with carrots recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.
Peel the potatoes and cut them into slices 1 cm thick. Detail the fresh carrots in slices. Chop the shallots. Chop the parsley.
1 Melt the butter in a large, high-rimmed pan and brown the headless birds (frozen). Salt and pepper.
2 Integrate the shallots and prolong the cooking for a few moments.
3 Put the meat in the center of the pan and spread the carrots (frozen) and the potatoes all around. Wet with the port and the veal stock. Vegetables should be almost completely covered. Add a tear of bottom of veal if necessary.
4 Divide the raisins, pine nuts and bouquet garni on the mixture. Bring to a boil, then simmer for 15 to 20 minutes over moderate heat. Count 10 minutes more if you used frozen carrots.
5 Thicken the sauce with instant binder and prolong the cooking for a few moments.
Wine Languedoc AOP – Duke of Lerme
Vieux Truffiers – AOP Côtes du Rhône