Old vegetable couscous

Method

1. 1

   Turn on the oven th. 6 (180°C).

2. 2

   Bring the chicken broth to a boil, dip in the goose and boil 30 minutes with small simmers.

3. 3

   Get the goose out of the broth and put it in a baking dish with 1 flask of broth, salt, pepper, sting it in several places with the tip of a knife. Bake for 1 hour.

4. 4

   Peel all the vegetables, cut them into large pieces and put them in the dish around the poultry. Sprinkle meat and vegetables with thyme. Lower the thermostat to 5 (150°C) and continue cooking for another 1 hour. Water regularly with broth to make it smooth.

5. 5

   Prepare the meal by following the instructions on the package, and keep warm.

6. 6

   Let the goose rest 15 minutes before cutting, then serve with the vegetables and the meal.

Nutrition

calories

780 kcal

fatContent

38 g

fiberContent

8 g

sugarContent

8 g

sodiumContent

800 mg

proteinContent

48 g

cholesterolContent

180 mg

carbohydrateContent

65 g

saturatedFatContent

18 g

unsaturatedFatContent

20 g

Indicative values from the source, for the original recipe.

Reviews