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Receta Stuffed Poussin With Sweetbreads, Wild Rice And Swiss Chard
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Ingredientes
- 4 x 4 pound poussin
- 12 ounce sweetbreads, (blanched, pressed, and picked into 1/2-inch pcs)
- 4 ounce wild rice, (soaked and cooked till split open)
- 8 lrg leaves Swiss chard, (stems removed and blanched)
- 1 Tbsp. chopped garlic
- 2 x shallot, finely, diced
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. minced thyme, leaves
- 2 ounce golden brown raisins, (soaked in white wine)
- Â Â Kosher salt
- Â Â pepper
- 4 sm bunches red grape
- Â Â fresh minced thyme
- Â Â fresh minced rosemary
- 2 ounce butter
Direcciones
- Preheat the oven to 375 degrees Fahrenheit.
- In a medium size frying pan heat a slick of extra virgin olive oil over a medium heat and brown the sweetbreads, adding the shallots, garlic and thyme at the end. Set aside the mix to cold. Once cold, fold in a bowl the sweetbreads, raisins, wild rice, Swiss chard and oil. Season.
- Rinse the inside of the birds with water and season. Add in the stuffing to the cavities and truss the birds with string. Rub soft butter, herbs and seasoning onto the skin of the birds.
- Sear the birds in a warm pan. Place the birds in a roasting pan with a touch of water covering the bottom. Place the bunch of grapes on each bird and roast for 20 to 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 4 servings | |
| Calories 380 | |
| Calories from Fat 138 | 36% |
| Total Fat 15.67g | 20% |
| Saturated Fat 7.92g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 277mg | 12% |
| Potassium 809mg | 23% |
| Total Carbs 58.75g | 16% |
| Dietary Fiber 5.1g | 17% |
| Sugars 28.83g | 19% |
| Protein 7.42g | 12% |
