Cockerel Grilled Mustard

Cockerel Grilled Mustard

A cockerel grilled with mustard, what could be easier to do if the weather. Sun this week and want to laze in the kitchen bubble. So if you still cockerels, lemon, cloves of garlic and some vegetables which we do not know what to do at the bottom of the tank fridge, here we go. You will like me the bubble, as quietly baked, cool it arises in a chair. Thus benefit of his family background.
The recipe can be made with a large chicken or at home with cockerels. The only difference will be the cooking time in the oven.
Just a small detail: my cockerel is not too dark. Normal, but I assure you, he then grilled. Indeed, the cooking method in this kind of variation is not the same as that of a classically grilled chicken.
Yes, because the lemon, onion and garlic in the form marinate, making it tastier. We simply put the grill in fashion 10 minutes before going out.
And it was also to go faster with the photo because Mr through my dreams was very hungry.
Go and I will not cause a lot today. A bit like my recipe, I'll relax.
Good day to all !

 

  

Cockerel Grilled Mustard

Cockerel Grilled Mustard

 

Cockerel Grilled Mustard

Cockerel Grilled Mustard

preparation: 20 min -  cooking: 1 hour 15 minutes (depending on the size of the chicken or cockerels)

Cost : easy and affordable

For 6 persons

3 cockerels
3 onions
2 untreated lemons
3 cloves of garlic
40 g of softened butter
50 g of mustard seeds
salt * pepper

 

preparation:

- Preheat oven to 180 ° C.

- Place cockerels in a large baking dish. Place inside each cockerel, 1 onion and 1/2 lemon cut into pieces, and the whole garlic clove.

- In a bowl, mix the mustard and butter, salt and pepper. Spread the mixture over the entire surface of the cockerels.

- Bake for about 1 hour 15 minutes, turning halfway cockerels. Then grill to fashion 10 minutes before removing them.

- Let rest before slicing and serve with roasted vegetables or fried potatoes.

Cockerel Grilled Mustard

Recipe taken from the latest magazine " Zest ".

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