↓Deutsch
Autumn = soup time. Today it was time for good old chicken soup again, the broth made from a real soup hen. Not this cheesy little thing made from chicken legs. A 1000 to 1200 g soup chicken produces a good 2 l of broth, of which you use 250 ml per person. The rest is frozen in 250 ml portions. I need one bag for a sauce, two for a soup.
Half of the chicken meat is used as a soup garnish, and the vegetables that are obligatory are...
↓Deutsch
In principle, this recipe is an adaptation of the Alsatian Coq au Riesling or the Rheingauer Woihinkelsche (wine chicken). Due to our health, some things were left out, e.g. the butter. Instead, virgin olive oil was used. It simply has less cholesterol.
As it feels like a century since I was last able to buy fresh pearl onions, I resorted to an old trick. You can buy pickled pearl onions in any supermarket. I poured away the marinade...
↓Deutsch
I saw something similar on a show on Hessen ala carte. Obviously I still need some practice to get it to look like it does on the show.
A chicken breast is cut into slices and then flattened very thinly. The second chicken breast is chopped into a fine stuffing with cream and egg. Fresh leaf spinach is placed on the slice and then the stuffing. The whole thing is then rolled up and fried in a pan. To ensure that the stuffing is...
↓Deutsch
The idea actually came about when I wanted to make a Pollo fino, a boneless chicken thigh, into a schnitzel with chanterelles. Unfortunately, the Pollo fino I cut myself was much too small. So I cooked the skin, bones and back of the leg into a sauce for the chanterelles and then grilled the drumstick separately from the oven. The deboned thigh was then served as a schnitzel on top, as planned. 2 portions Ingredients:
2 chicken...
↓Deutsch
The recipe of the „cold“ fried duck Miss Jensen comes from a legendary Danish chef. The recipe was published by Ingrid_R at chefkoch.de as her own version. With her personal permission, I could adapt it to my needs and publish on my pages.
The principle behind putting the duck in the cold oven is to roast out as much fat from under the skin as possible. You should end up with a relatively fat-free duck with crispy skin right on...
↓Deutsch
At 11th November traditionally there is the St. Martin's goose all over Germany. Since we are only a 2 person household, I usually use goose legs, sometimes stuffed. Searching for "goose" here on the blog also leads to these recipes. This year we have agreed to once again process a complete goose. The first half for St. Martin's Day, the rest is frozen and then serves as a festive meal on one of the two Christmas holidays.
The goose...
↓Deutsch
Guleg is a famous dish from Central Java that is almost a staple there. If you don't cook it yourself, you eat it there in a warung, a covered street kitchen. People sit there on benches at tables and can talk to the chef while he prepares their food in the open cooking area. Something like that would hardly be possible in Germany if I still think back to the messing around until they finally approved street kitchens in completely...
↓Deutsch
The grilled duck is part of Oktoberfest like knuckle, chicken and skewered fish. Theoretically, it is given the same seasoning as these dishes. Everyone can decide for themselves whether they should add additional fat, such as butter, to an already very fatty duck. I simply sprinkled them inside and out with salt and pepper and it was good.
I briefly considered actually grilling it on the charcoal grill, but why bother when they're...
↓Deutsch
With different ingredients, the recipe is at home almost all over Italy. What the recipes has in common is that the chicken or poulard is fried and then stewed in a tomato sauce for a long time. The version I had was cooked with Supreme, the chicken breast with the 1st wing bone and especially with the skin. Since I didn't really like the cooking times for chicken breast, I simply replaced them with chicken legs.
The original is...
↓Deutsch
No truffles are meant by noble mushrooms, but chanterelles and porcini mushrooms. Of course, this also includes all other varieties collected in the forest and meadow, I would only keep my distance from cultivated mushrooms.
I had cooked this after a visit to the Kleinmarkthalle 2003 from a chicken breast with bones and fresh porcini mushrooms and should actually be repeated from time to time. Somehow that never worked. Either there...
Hinweispflicht zu Cookies
Webseitenbetreiber müssen, um Ihre Webseiten DSGVO konform zu publizieren, ihre Besucher auf die Verwendung von Cookies hinweisen und darüber informieren, dass bei weiterem Besuch der Webseite von der Einwilligung des Nutzers
in die Verwendung von Cookies ausgegangen wird.
Der eingeblendete Hinweis Banner dient dieser Informationspflicht.
Sie können das Setzen von Cookies in Ihren Browser Einstellungen allgemein oder für bestimmte Webseiten verhindern.
Eine Anleitung zum Blockieren von Cookies finden Sie hier.
