Spring Chickens with Semolina Cookies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 950 cal. | (45 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 17.2 g | (57 %) |
| Vitamin A | 4.4 mg | (550 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 185.6 μg | (309 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 38.9 mg | (324 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 2,194 mg | (55 %) | ||
| Calcium | 360 mg | (36 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 26.6 g | |||
| Uric acid | 566 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the spring chickens
- 2 Poussin about 400 grams (approximately 1 pound) each
- salt
- peppers (freshly ground)
- 8 sprigs thyme
- 2 sprigs rosemary
- 2 Tbsps sunflower oil
- 1 bunch Soup vegetables
- 400 milliliters chicken stock
- For the semolina cookies
- 350 milliliters Vegetable broth
- 150 milliliters milk
- salt
- 150 grams Cornmeal (Instant)
- 20 grams butter
- 30 grams freshly grated Parmesan
- Nutmeg
- Fat (for the pan)
- For the vegetables
- 8 baby carrots
- 200 grams Broccoli
- 200 grams Romanesco broccoli
- 100 grams green Beans
- For the sauce
- 50 milliliters dry Red wine
- 1 tsp Tomato paste
- 30 grams butter
Preparation steps
For the spring chickens: Preheat the oven to 180°C (approximately 350°F). Wash the spring chickens, pat dry, season inside with salt and pepper and fill with herbs. In a roasting pan, fy over hot oil until golden brown on all sides. Prepare the soup vegetables, chop coarsely and add to the pan to sauté briefly. Pour half of the stock in with the chickens and cook in preheated oven for about 30 minutes until done.
For the semolina cookies: Bring the vegetable stock to a boil with the milk and a pinch of salt. On low heat, continue stirring while pouring in the semolina polenta. Cover and cook for about 15 minutes, stirring often.
Mix the butter and the Parmesan polenta. Season with nutmeg and pepper. A Grease the baking tray, let the polenta emphasize and cool about 1-2 cm thick on it.
For the vegetables: Peel and wash the carrots. Wash the broccoli and romanesco and cut into florets. Wash and clean the beans. Blanch the vegetables in batches in boiling salted water, then put into an ice bath and drain. The carrots and beans should blanch for about 4 minutes, the broccoli for about 5 minutes and the romanesco for about 7 minutes.
For the topping: Melt the butter with the honey. Take the spring chickens from the oven, brush with honey-butter glaze and broil until golden brown, about 10 minutes.
For the sauce: Stir the wine and the tomato paste into the gravy, bring to a boil and let simmer slightly. Season to taste with salt and pepper. Melt approximately 20 grams (approximately 1 ounce) of butter in a pan. Using a round cookie cutter (4 cm diameter) (approximately 1.5 inches), cut the polenta into circles and fry until golden brown on both sides. Heat 1 tablespoon of butter in another pan and add the vegetables to it. Season with salt and pepper. Carve the chickens and serve with the vegetables, the sauce and the semolina cookies on a warm plate.
