Pollo Pot-au-Feu
Esta receta clásica francesa requiere poussins, que son pollos jóvenes muy pequeños y producen carne tierna..
Fuente: Martha Stewart Living, enero de 2007.
Raciones
Esta receta clásica francesa requiere poussins, que son pollos jóvenes muy pequeños y producen carne tierna..
Fuente: Martha Stewart Living, enero de 2007.
Raciones
Jeffrey
27.04.2023 @ 16:43
This recipe sounds delicious! Poussins are not commonly used in my country, but I would love to try this classic French dish. The combination of fresh thyme, pearl onions, baby carrots, and red potatoes sounds like a perfect match for the tender meat of the young chickens. I appreciate the detailed instructions and the use of store-bought chicken broth to save time. I will definitely add this recipe to my list of dishes to try. Merci beaucoup, Martha Stewart Living!