Baked breast and cider braised thighs off the cockerel with cider cream sauce, roasted root vegetables and potatoe cake

Cockerel:
Cut fillets and thighs on the Cockerel. Trim the fillets and fry them in a little butter. Add salt and pepper. Put in oven 150 degrees about 10-15 minutes or until they reach an internal temperature of 70 º. Let rest under foil for 10 minutes.
Part your thighs and drumsticks. Peel carrots and onions. Cut into pieces about 1 cm. Cut the bacon into small pieces. Brown the thighs and vegetables in skillet with high edges. Add salt and pepper. Add the cider and put on the lid. Poche about 5 minutes and then turn the meat and poache another 5 minutes. Test with a thermometer so the meat is at least 75-80 degrees. Remove the meat and keep warm. Reduce the cider to about 1/3 remains.
Add the chicken broth and cream. Let it boil for a while. Add eventually some cornstarch mixed with a little cold water.

Roasted root vegetables:
Peel and cut the vegetables into small oblong pieces, about 1 ½ cm thick. Fry them in olive oil for those with weak color. Add salt and pepper. Put in oven 150 degrees for about 5 minutes.

Potato Cake:
Share potatoes into smaller pieces. Rinse morels well and chop them coarsely. Mill morels and onions in butter without letting it color. Whisk together the eggs and sour cream. Season with salt and pepper. Add potatoes, mushrooms and onions. Grease a springform app.15 cm in diameter with greaseproof paper in the bottom. Pour in the mixture and bake in oven 175 º about 30-40 minutes. Egg mixture should be rigid. Add topsheet if the color becomes dark.


Ingredients:
4 servings

Cockerel:
1 cockerel
1 bottle Sövde apple cider 60 cl or other sweet cider
1 carrot
1 onion
4 slices of bacon
2 dl chicken broth
2 dl cream
Butter

Roasted root vegetables:
400 g mixed peeled root vegetables
1 tbsp olive oil
seasalt and pepper from the mill

Potato Cake:
600g boiled new potatoes
120 g blanched well morels (1 small can)
3/4 dl chopped onions
2 tablespoons butter
2 eggs
2 dl sour cream
Salt and pepper

Östarps Gästgivaregård

The recipe is from:
Östarps Gästgivaregård
Gamla Lundavägen 2481-79
275 63 BLENTARP
[email protected]
www.ostarpsgastis.se

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