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stuffed bird
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
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
- 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.
- With the remainder of the first mixture, season the poultry giblets, onion and bacon in another container and set aside.
- 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.
- 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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