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Good Idea to Preparing 5-Star Poussin pearl barley risotto with kale

Wishing to eat Poussin pearl barley risotto with kale a 5-star restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with clear ways on preparing a Poussin pearl barley risotto with kale like a famous chef made.

Poussin pearl barley risotto with kale

We hope you got benefit from reading it, now let's go back to poussin pearl barley risotto with kale recipe. You can cook poussin pearl barley risotto with kale using 15 ingredients and 5 steps. Here is how you achieve it.

To cook an extraordinary Poussin pearl barley risotto with kale, below are the components needed:

  1. Use 1 of Poussin.
  2. You need 125 ml of pearl barley.
  3. Prepare 100 g of shredded kale.
  4. You need 75 ml of white wine.
  5. Provide 75 ml of olive oil.
  6. Take 40 g of butter.
  7. Use 6 of sage leaves.
  8. Provide 1 of lemon.
  9. Use 500 ml of ready made chicken stock.
  10. Provide of Asparagus.
  11. Prepare of Poussin stock.
  12. You need 1 of Celery (cut in half).
  13. Get 1 of leek top (sliced).
  14. Provide 1 of carrot (cur in half).
  15. Provide Sprig of thyme and tarragon.

After readying the components, next you are ready to cook your 5-star Poussin pearl barley risotto with kale by following the procedures below:

  1. Debone poussin ensuring skin remains in place on chicken pieces.
  2. To make a stock put 15ml of Olive oil in a saucepan on medium heat and then gently fry the poussin bones until brown. Once bones are brown add celery, leek, carrot and peppercorn and gently fry for 1 minute. Next add 500ml of cold water bring to the boil and reduce heat to a low flame for 20-25 minutes and then strain and season stock with salt to taste..
  3. Add 15 ml of olive oil to a saucepan and toast pearl barley for 2 minutes until lightly golden and 75ml of white wine and cook on a low flame until it has evaporated. Next add 350 ml of chicken stock to the pearl barley and cover with a lid for 25 minutes adding more stock if the pearl barley dries out. After 25 minutes the risotto should be ready. Add half of the poussin stock and set risotto aside..
  4. Turn your oven to 180c fan. Add 15 ml of olive oil to a oven proof pan and gently fry the shredded kale for 5 minutes and set kale aside. Wipe the pan using tissue and then add 15 ml olive oil and butter. Next season the poussin with salt and pepper and pan fry for 6 minutes or until golden, basing to keep it moist. Once golden add sage leaves and place in the oven for another 6 min. Once out probe chicken checking internal temperature..
  5. Add the remaining poussin stock to the pearl barley risotto along with the kale and liquid from the pan fried poussin pan. Serve the risotto in bowls topping with the poussin pieces and grate lemon zest to add freshness..

See recipes for Red Vegetable Stew With Pearl Barley & Split Peas too.. Stir the broad beans, kale, lemon juice and zest and seasoning into the barley, lower the heat and cover with a lid or baking sheet. Meanwhile, skin the chicken thighs and shred the meat from the bones using a couple of forks. Heat oil and butter in a heavy bottomed casserole dish. Meanwhile, heat up the chicken stock in a saucepan.

Recipe : Poussin pearl barley risotto with kale

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