Sour Lentils with Corn Chicken

Remove the two legs and the breasts from the cornish hen. Roughly cut the carcass and together with the greens, the spice bag and three liters of water make a chicken broth, then gently simmer it for three hours.

Sparrows:

First, finely mash the eggs with the chickweed and a pinch of salt, then whisk together with the flour and a little mineral water to make an airy batter. Season with salt and grated nutmeg and let the dough rest for a few minutes. Then, using a small wooden board and a palette, scrape the dough into boiling salted water, rise briefly and quench in cold water. Transfer the sparrows to a colander, then toss repeatedly in a little butter.

Lentils:

Soak the black lentils in warm water for about 10 min, then drain. Cut the chicken legs in half again at the joint and remove the remaining bones and skin. Fry the cut leg pieces in clarified butter on all sides, remove from the cooking pot and set aside. Later, briefly sauté the lentils together with the diced shallot in the same saucepan, extinguish with vinegar and cook completely. Add the poultry stock and heat to boiling point. Later add the sautéed chicken legs and simmer leisurely on low heat. After 15 min. add the diced spring vegetables and the two chicken breasts and cook for another 10 min.

Related Recipes:

Chicken Breast Wrapped in Bacon with Truffled PastasottoChicken breasts: Remove the skin from the breasts and score a pocket. Unfold the meat, season with salt and... Chicken Breast DiavoloMix olive oil, sea salt, cayenne pepper, nutmeg and cinnamon to make a marinade and brush both sides of... Dijon Lentils with Farmer’s Blunzn and Edible Curd Napkin DumplingsSoak lentils in sufficient water for one night. Briefly steam bacon, shallots and vegetable cubes with butter... Deer Risotto with Fiery Chicken ThighsCut the chicken legs in half at the joint, season with salt and pepper and fry in olive oil. Remove the legs... Braised Duck LegsA wonderful recipe with red wine! Duck legs rinse and dry accurately with kitchen roll. Season all around with... Water SparrowsFor the water sparrows, put the flour in a bowl and gradually add enough salted water to make a fairly soft... Uttar Pradesh Style Pink Lentils – Masoor Dal1. rinse the lentils thoroughly and soak in cold water for half an hour 2. chop first 3, then the other 2... Mushroom Escalope with RiceFor the mushroom schnitzel with rice fried chicken breasts, first cut the chicken breasts in half, lightly... Stuffed Turkey Leg with Orange Whiskey SauceRemove skin and coarse tendons from the turkey legs, scrape the bone on the lower leg a tiny bit. Remove the... Corn Chicken with Gnocchi and Pumpkin VegetablesRemove chicken, season breasts and legs with salt and pepper, roast in lard until juicy. Cut the pumpkin into...