Kornische Hennen mit vierzig Knoblauchzehen
Knoblauch und Kräuter unter der Haut geben den Hühnern einen zusätzlichen Geschmack.
Quelle: Martha Stewart Living, Februar 2000
Portionen
Knoblauch und Kräuter unter der Haut geben den Hühnern einen zusätzlichen Geschmack.
Quelle: Martha Stewart Living, Februar 2000
Portionen
Skyler
26.04.2023 @ 23:21
This text is in German and talks about how garlic and herbs under the skin give chickens an extra flavor. The recipe includes ingredients such as garlic, oregano, onion, celery, bay leaves, lemon, white wine, chicken broth, and butter. The directions explain how to prepare the chickens by stuffing them with garlic, oregano, and lemon, tying their legs, and cooking them in the oven with the garlic mixture, wine, and chicken broth until they are golden brown and reach an internal temperature of 165 degrees. The chickens should rest for 5 minutes before serving with the reserved lemon slices.