French black mushroom stew hen recipe

If you cook a dish for a hundred people, it will taste a hundred different ways, mainly because of the different cooking methods. But if the method of making a dish is fixed, can you make it taste like a chef? Now, I will teach you how to make French black mushroom stewed hen.

1. Use tweezers to carefully remove the stray hairs from the hen.

2. Scorch the fluff with fire, clean out the viscera in the hen's chest, cut off the fat sac on the chicken's butt, wash and dry it for later use

3. Wash the fresh round morels, soak the dried black morels in warm water, take out the mushrooms and wash them, and after the soaking water settles, filter it with gauze and set aside. Chop the chicken breast and round morels into small pieces, add salt and pepper as needed, pour in about 10 ml of sherry, and mix well.

4. Carefully use a spoon to stuff the meat filling into the chicken's chest cavity, trying not to get the chicken skin on.

5. Cross the chicken legs, tie them with ropes, and marinate them in the refrigerator for 6 hours

6. Find a small pot, heat it slightly, pour in a little olive oil, add butter the size of a walnut, cut the onion into four pieces, fry it slightly, add the morels and fry it briefly

7. Shake the pan flat so that the black morels and onions are spread out on the bottom of the pan, and place the hen flat on the morels.

8. Pour in the juice from soaking the morels and add the remaining sherry

9. Add thyme, and when the soup boils, scoop up the mushroom soup with a spoon and pour it on the chicken breast continuously for no less than 10 minutes.

10.Finally, cover the pot and simmer over medium-low heat for 30 minutes. At this time, the hen is just cooked and the meat is tender. You can also turn the hen over during this time, but try to be gentle and not to break the skin. In fact, it is still very tasty without turning it over.

11. After the hen is cooked, find a small pot, pour out the mushroom soup, turn on a low heat, the soup should not boil, the temperature should be around 50 degrees. Add butter the size of a walnut, cut the garlic into slices, and stir with the soup for about two minutes. Add appropriate amount of salt and pepper, mix well, pick out the garlic slices and discard them, and pour the soup on the chicken.

The recipe of French black mushroom stewed hen has been introduced. You may not have mastered it yet, but you must practice more and take some time to go to the kitchen to make it.