Gastronomie : volaille d'exception sublimée par un chef étoilé - Météo à la carte

Head to Ille-et-Vilaine to enjoy an exceptional poultry typical of the region: the coucou! This chicken is distinguished by its delicate and tender flesh. Our chef of the day prepares it with lemon and butter. Lots of butter... Brittany requires it... *** Recipe Details *** Ingredients: 1 Rennes coucou 6 Roscoff onions 1 kg carrot tops 50 g sweet chili pepper 1 lemon zest 1 bunch verbena Preparation: 1/ Loosen the skin of the chicken with your fingers and stick some verbena leaves under the skin with butter. 2/ Place a few lemon zests and a bunch of verbena inside the coucou, then tie the chicken. 3/ Peel the onions, remove the carrot tops, then immerse the carrots in boiling salted water (2 to 3 minutes) to remove the skin. 4/ In a casserole dish, brown the butter, then add the poultry and onions. Cook, covered, for 45 minutes. 5/ Then, 10 minutes before the end of cooking, add the carrots and sweet pepper. Chef's Tip: Always cut the poultry along the fillet to ensure a generous slice. ***Who is the chef?*** Sylvain Guillemot. MORE INFO https://www.france.tv/france-3/meteo-... FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte