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stuffed bird

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

3 hour(s)

Porções

6 servings

Marcus Vinicius

@marcusviny7
  • Ingredients
  • Recipe
  • Large Frozen Poultry1 unit(s)
  • Butter150 g
  • Lemon1 unit(s)
  • Potato5 unit(s)
  • Parsley1 unit(s)
  • Thyme1 teaspoon
  • Salt2 teaspoon
  • Lemon pepper1 teaspoon
  • Black pepper1 teaspoon
  • Cumin1 teaspoon
  • Blonde1 teaspoon
  • Fennel1 teaspoon
  • Rosemary1 teaspoon
  • Chopped Onion1 unit(s)
  • Bacon80 g
  • Poultry giblets to taste
  • Garlic1 unit(s)
  • Honey2 tablespoon
  1. In a container, put 100g of butter in ointment point. Along with thyme, lemon pepper, lemon zest, minced garlic, cumin and a teaspoon of salt. Mix and spread between the skin of the bird's chest, all over it and inside. Reserve.
  2. With the remainder of the first mixture, season the poultry giblets, onion and bacon in another container and set aside.
  3. Stuff the bird with the giblets, onion and bacon. Tie the bird's legs with a string, make holes and with the oven preheated to 200°C, bake at that temperature for 2 hours. Remove afterwards.
  4. In a container, mix the 50g of butter that you will have to melt with the bay leaf, honey, a little lemon juice and rosemary. Brush over the bird, place the coarsely chopped potatoes around the baking sheet and bake for another 1 hour, brushing this mixture every 30 minutes and returning to the oven until completely roasted. Remove and place the parsley over the potatoes and bird. Serve it hot.

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