Poulet a l’Orange, A Chicken Recipe from Culinary Institute of Aristocrat
Most of the time, I prepare roasted chicken sans garnishing. Roasted chicken doesn’t have to look plain. I discovered this French inspired recipe while attending a one day appreciation course at the Culinary Institute of Aristocrat. Try it out for yourself.
Ingredients:
4 tbsp orange rind
Salt and ground black pepper to taste
1.5 chicken whole
Salt and ground black pepper to taste
300 grams fond lie
50 grams white sugar
60 ml white wine vinegar
60 grams butter salted
45 grams grand marnier
To taste iodized salt
To taste ground black pepper
Garnish
Orange fruit sliced
Maraschino red cherries with stem
Parsley
Posted: June 23rd, 2008 under Recipes, chicken.
Comments: 5
My sister, Lorna experimented a lot of bibingka recipes so I will present a few of these recipes that she experimented. One of these was Mimi Alvarez bibingkas. Lorna says ” I had never attended any of Tita Mimi’s cooking classes but before she immigrated to the United States.