Chapon puppet

Ingredients

For 4 servings

• •7 7 Big white chapon
• •750 g 750 g Varied mushrooms
• •50 cl 50 cl Poultry broth
• •1 1 Onion
• •1 gousse 1 garlic clove
• •6 6 tablespoons. Soup oil
• •3 Three spoons. Soup Chapters
• •Safran
• •Salt
• •Pepper

Method

1. 1.Peel and chop the garlic clove and onion. Finely chop a white chapon. Clean the mushrooms and chop half. Mix the chopped chapon white with garlic, onion, chopped mushrooms and 2 spoons. Soup olive oil. Salt and pepper.
2. 2.Stuff the chapon whites with this stuffing and fold them in such a way as to form paupiettes. Seal them well with roast string.
3. 3.Preheat the oven to 180 °C. Mix the breadcrumbs with the saffron. Oil the paupiettes and roll them in the saffron breadcrumb. Place them in a baking dish and pour 10 cl of broth in the bottom. Bake 45 minutes.
4. 4.Meanwhile, slice the remaining mushrooms and heat the rest of the olive oil in a saucepan. Season with salt, pepper and sauté quickly. Add the remaining broth and cook for 10 min.
5. 5.Serve roasted paupiettes on hollow plates with mushrooms broth.