Orange Quince Chicken




  • 2 pounds whole chicken

Ingredients for Vegetables

  • 7 – 8 baby potatoes
  • 2 garlic
  • 2 carrots
  • 10 – 15 shallot onions
  • 3 celery stalks
  • ½ piece of celery
  • 1 orange
  • 2 quinces
  • 2 sprigs of rosemary
  • sea ​​salt
  • Black pepper
  • 1 – 2 tablespoons of olive oil

Ingredients for Butter

  • 4 cloves of garlic
  • 1 sprig of rosemary
  • Black pepper
  • Salt
  • 4 tablespoons of butter

FOR combine

  • Rope

Ingredients for the Sauce

  • 1 tablespoon of flour
  • 1 cup of chicken stock
  • Salt
  • Black pepper

Note:

Poultry is cooked in the oven for 40 minutes per pound

For the butter;

Finely chop the rosemary and garlic.

Take it in a mixing bowl.

Add salt, pepper and butter to it and knead.

For vegetables;

Peel the oranges and cut them into quarters.

Chop the quinces with their skins into large cubes.

Cut the celery stalks in half.

Cut the carrots into four.

Cut the garlic in half whole, without peeling it.

Cut the celery in half, cut one part into large cubes.

Cut the baby potatoes in half.

Add all the vegetables to your baking dish.

Add salt, pepper and olive oil to it.

Put a wire on your baking dish at a height that does not touch the vegetables.

Feed the butter you have prepared between the meat and the skin of the chicken.

Rub the remaining butter into the upper skin of your chicken.

Wrap the thighs and wings in a way that fixes them to the body, place the chicken on the wire in your oven dish and bake in a preheated oven at 356degrees for 75 - 80 minutes.

When your chicken and vegetables are cooked, take the water remaining under your vegetables and the cooked oranges in a pan.

Add chicken broth and flour to it and mix it with the help of a whisk to form a sauce.

Strain using a strainer and serve alongside your chicken.

ENJOY YOUR MEAL

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