members recipes
Le poussin de Marseille.
Added by malikele | Sun 13 Mar 2011 @ 18:30
Ingredients
1 poussin
2 c à s d’huile d’olive
¼ de fenouil
1 tête d’ail
1 c à s de pastis
sel et poivre
Method
Saler et poivrer le poussin et le badigeonner avec la moitié de l’huile
Le farcir avec le quart de fenouil.
Mettre l’autre moitié de l’huile dans une poêle, la faire chauffer et y faire dorer le poussin.
Les poser sur une feuille de papier d’aluminium en les entourant avec les gousses d’ail non épluchées.
Allumer le four et le chauffer à 180°.
Enfourner et cuire pendant 45 minutes.
Les gousses d’ail s’écrasent pour en faire sortir la pulpe qu’on mange avec la chair du poussin.
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If it's any help, here's what I think the recipe says:<br /> <br /> 1 poussin (French name for a small chicken)<br /> 2 tablespoons olive oil<br /> A quarter of a fennel<br /> 1 head of garlic<br /> 1 tablespoon of pastis<br /> Salt and pepper<br /> <br /> <br /> Salt and pepper the chicken and brush with one tablespoon of oil. Stuff it with the fennel. Put another tablespoon of oil in a frying pan, heat it and brown the chicken.<br /> Place it on a sheet of aluminum foil and surround it with the garlic cloves - unpeeled.<br /> <br /> Bake in an oven at 180C for 45 minutes.<br /> <br /> Crush the cloves of garlic to squeeze out the flesh which you serve with the chicken.<br /> <br /> A warning (not in the original recipe) - watch out that the garlic doesn't burn!
It would have been much more helpful if the recipe were in English. It's not fair... Thank you!!