Fiches à découper : 8 viandes de Noël

Chapon poché rôti et purée de butternut Pour 6 personnes Préparation 25 min Cuisson 2 h 05 • 1 chapon fermier d’Auvergne (2,5 kg) • 3 pommes golden • 1 butternut • 1 oignon pelé • 1 échalote pelée • 2 feuilles de laurier • 30 g de beurre • 4 l de bouillon de légumes reconstitué • 1 c. à soupe d’huile • 1 c. à café de garam masala (ou 4 épices) • Sel et poivre 1. Portez le bouillon à ébullition dans une cocotte, ajoutez l’oignon et les feuilles de laurier. Laissez cuire 15 minutes. 2. Ajoutez le chapon et laissez mijoter à petit bouillon 20 minutes. 3. Préchauffez le four à 180 °C (th. 6). Retirez le chapon du bouillon et posez-le dans un plat. Recouvrez-le…

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Gourmand (Digital) - 1 Issue, 7 decembre 2017

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