Roasted poultry, parmesan cheese and chestnuts - Roasted poultry, parmesan cheese and chestnuts - Healthy and gourmet meal idea

Roasted poultry, parmesan cheese and chestnuts

Prep Time1 hr
Cook Time1 hr 5 mins
Total Time1 hr 5 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, It's the season, Place
Servings: 6
Calories: 200kcal


  • 1 belle Poultry (chicken or capon or guinea fowl)
  • 500 g chestnuts
  • 100 g Parmesan
  • 5 Egg
  • 1 Orange (its juice)
  • 70 g Butter
  • 1 C. soup Oil
  • 1 C. soup Sugar
  • Salt and pepper


  • Preheat the oven to 250 ° C (8-9). Incise the chestnuts. Bake them for 5 minutes. Enclose them in a box or in newspaper for a few moments and peel them while they are still hot. Slice them on the mandolin to form petals. Book.
  • Lower the oven to 150 ° C (item 5). Separate the legs from the poultry. Make them come back 10 min side skin in an oiled pan. Salt, pepper. Put them in a baking dish and bake for 40 minutes. Also return the fillets attached to the carcass in the pan for 6 to 7 minutes. Add them to the dish containing both thighs. Continue cooking for 30 minutes in the oven.
  • Combine grated parmesan, 50 g butter and eggs in a bowl. Beat the mixture with a whisk. Cook in a bain-marie, stirring constantly until the mixture thickens like a cream.
  • Coat the bottom of a frying pan with 20 g of butter. Sprinkle with sugar. Arrange the chestnut petals on a single layer. Sprinkle with orange juice. Cook without covering until caramelization.
  • Serve roasted poultry with warm parmesan fondue and caramelized chestnuts.

One Comment

  1. Roasted poultry, parmesan cheese and chestnuts, I really like it!

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