|
chicken stuffed with parsley and cooked with the |
|
|
|
INGREDIENTS
Proportions for 2 chickens of approximately 3 books each one - 1 kilo of tomatos - 1/2 spoonful with pepper coffee extremely crushed - 2 bowls full to the brim with chopped parsley - 1 spoonful with coffee filled well with pepper - 2 chopped celery branches - the bark of 1 crystallized lemon - salt - 2 knobs of butter - cumin
PREPARATION
To chop finely, parsley, celery and bark of crystallized lemon, to mix with it one kilo of tomatos peeled, �p�pin�es and cut of pieces. To salt, add pepper and strong pepper. To introduce this joke inside chickens to associate there a knob of butter for each poultry. To place in the top of the couscoussier, to put on the pot at couscous containing 3 to 4 liters of ebullient water, to lute the two ustensils using a fabric band soaked in a paste of flour and water. To cover chickens of a clean and wet linen and to place a lid above. To cook on average fire. To check cooking at the end of one hour and half and, when the flesh is detached easily with the fingers, to withdraw fire. To draw up on a dish and to be useful at once accompanied by mixed salt and cumin, been used for share, in a small plate.
|