Cidrerie du Minot

Fowl orchard style with bell onions and crémant de pomme

(serves 2 )

Prep time : 15 minutes

Cooking : 1 h 30

Fowl orchard style with bell onions and crémant de pomme

Ingredients

1 fowl

2 fresh thyme twigs (or ½ tsp of dried thyme)

2 whole french shallots, peeled

1 garlic clove, pressed

1 Cortland apple, cored and cut into eighths

1 onion, minced

45 ml (1 Tbsp) oil

Freshly ground pepper and salt

250 ml (1 cup) Crémant de pomme du Minot cider

24 white small onions (bells)

Preparation

Preheat oven at 180 ºC (350 ºF)

Place in fowl’s cavity: thyme, shallot, garlic and 4 apple wedges. Tie fowl to prevent opening while cooking. Brush with oil, add salt and pepper.

In a roasting pan, lay a bed of minced onions and place fowl on top. Add remaining apple wedges, salt and pepper. Cover and cook in oven for 1 ½ hours. Add Crémant de pomme du Minot cider when onions are golden brown, approximately 40 minutes of cooking time.

Blanch bell onions in boiling water for 15 to 20 seconds. Remove from heat and place in ice bath. Peel onions.   Add bell onions to pan after approximately 45 minutes of cooking time

Serve fowl on a warm platter surrounded by bell onions.  Present thinned cooking juice aside in a saucer. Serve with white rice and green vegetables (beans, Brussel sprouts, broccoli or snow peas)


Recipe: Richard Bizier

Food styling & Photography: Roch Nadeau

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