Roasted Poultry and Glazed Carrots

Name: Roasted Poultry and Glazed Carrots
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4 Portionen
Ingredients: 1 piece Chicken; 500 g Smoked bacon cubes; 5 piece Prawn(s); 1 bunch Carrot(s); 1 bunch New onion(s); 400 g Paris mushroom(s); 50 pousse Beetroot; 50 g Clove(s) of garlic; 50 pousse Mustard; 50 g Fine; 1 bunch Chives; 2 piece Shallot(s); 1 piece Onion(s); 1 piece Buratta; 2 piece Egg(s); 1 l Liquid cream; 200 ml Milk; 250 g Butter; 1 branche Thyme; Olive oil; White balsamic vinegar c; Salt; Pepper

Main course

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

This dish of roasted poultry, accompanied by melting carrots and marine flavors, is a true invitation to gluttony. I love preparing this recipe for special occasions because it always impresses my guests. The poultry, roasted to perfection, is sublimated by the sweetness of the glazed carrots and the iodized touch of the prawns. A surprising and delicious land-sea marriage! The preparation takes a little time, but the result is really worth it. Perfect for a festive meal or a special family dinner. Feel free to use seasonal vegetables for even more flavor.

Ingredients (23 ingredients)

1 piece Chicken
500 g Smoked bacon cubes
5 piece Prawn(s)
1 bunch Carrot(s)
1 bunch New onion(s)
400 g Paris mushroom(s)
50 pousse Beetroot
50 g Clove(s) of garlic
50 pousse Mustard
50 g Fine
1 bunch Chives
2 piece Shallot(s)
1 piece Onion(s)
1 piece Buratta
2 piece Egg(s)
1 l Liquid cream
200 ml Milk
250 g Butter
1 branche Thyme
Olive oil
White balsamic vinegar c
Salt
Pepper

Preparation (8 steps)

Preparation of bacon cubes

Thermomix® Setting

5 min/248°F/Speed 1 120

Cut the bacon cubes into small pieces. Place them in the Thermomix bowl and set 5 Min./120°C/Stufe 1 to brown them.

300

Adding the prawn heads

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the prawn heads to the bowl and continue cooking for 3 Min./120°C/Stufe 1 to color them lightly.

180

Preparation of the poultry stock

Thermomix® Setting

30 min/212°F/Speed 1 100

Remove the bacon cubes and prawn heads from the bowl. Degrease the bowl if necessary. Add 500 ml of water and the chicken bones broken into pieces. Program 30 Min./100°C/Stufe 1 to make a poultry juice.

1800

Vegetable preparation

Thermomix® Setting

20 min/212°F/Speed 1 100

Peel and coarsely chop the onion and garlic. Place them in the Thermomix bowl and mix 3 Sek./Stufe 5. Add a carrot cut into pieces and program 20 Min./100°C/Stufe 1.

1200

Cooking new onions and leeks

Thermomix® Setting

10 min/212°F/Speed 1 100

Cut the new onions and leeks into pieces. Place them in the bowl with 50 ml of water, 30 g of butter and a pinch of salt. Program 10 Min./100°C/Stufe 1.

600

Preparation of the mushrooms

Thermomix® Setting

3 min/248°F/Speed 1 120

Chop the Paris mushrooms and chop the shallot. Place the shallot in the bowl with 30 g of butter and program 3 Min./120°C/Stufe 1 to brown it.

180

Cooking mushrooms and prawns

Thermomix® Setting

1 min/Speed 1/Linkslauf Reverse

Add the chopped mushrooms to the bowl and program 5 Min./120°C/Stufe 1. Then add the parsley and prawns and mix 1 Min./Stufe 1/Linkslauf.

Reduction of poultry juice

Thermomix® Setting

15 min/Varoma/Speed 2 Varoma

Filter the poultry juice and put it back in the bowl. Program 15 Min./Varoma/Stufe 2 without the measuring cup to reduce the juice to the desired consistency.

900