Chicken fried in Norman

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Poulet Roti a la Normande is a chicken stuffed with giblets with herbs and creamy sauce. It was prepared by Julie Powell in the film "Julie and Julia cook!".

Ingredients for Chicken fried in Norman

Step by step instruction of cooking Chicken fried in Norman

Шаг 1

The stomach, heart and liver to grind or scroll in a meat grinder. In skillet, heat 1 tbsp butter and vegetable oil, fry the stomach within 2 minutes. Then add heart, liver and minced shallots (green onions). Fry for a further couple of minutes. Place it into a bowl and let cool.

Шаг 2

Add the remaining ingredients and mix.

Шаг 3

Chicken wash and dry. RUB inside with salt and stuff.

Шаг 4

Sew or stab a hole."Fill" to tie up the chicken so the legs, wings and neck were kept in their seats during cooking and the chicken on the table looked neat. The French seasoned chicken "two lines". The first knot tied near the tail to fasten the legs and the second on the breast to secure the wings and neck.

Шаг 5

Dry chicken and RUB with butter. Put in an ovenproof dish with the breast up and bake in the oven for 90 minutes at 180 C. after 20 minutes, start to turn the chicken that it fried from all sides for 10-15 minutes.

Шаг 6

In the last 20 minutes of roasting let the chicken lie on the back and water it every 3-4 minutes 2 tbsp. of cream. The chicken is ready remove onto a plate and season with salt.

Шаг 7

The cream will be in the dish where roasted chicken, pour in a pot, add the broth and cook over high heat for 3-5 minutes. Remove from heat and add more cream, salt and pepper to taste, add the lemon juice. Baste the chicken with a spoon of sauce, and the rest serve separately.