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16 December 2010

Poulet de Cornouailles Laqué

I replaced the whole poussin in the recipe with a chicken breast. Serve this with yesterday's Noix Macadamia Sablées au Sirop d'érable et Curry (Maple Syrup and Curry Macadamia Nuts).

Poulet de Cornouailles Laqué
(Glazed Cornouaille Chicken)

1 skin-on, bone-in, whole chicken breast

Cuisine du Nord, du Pas-de-Calais et de la Picardie d'hier et d'aujourd'hui
Cuisine du Nord

470ml water
1 tbsp coarse salt
1 tsp allspice berries
3 cloves

  • Boil all ingredients for the brine.
  • Allow to cool before submerging the breast.
  • Cover and brine overnight in the refrigerator.


3 tbsp dark rum
2 tbsp soy sauce

1 tbsp Sirop de Liège
1 tbsp rice vinegar
2 tsp brown sugar
1 tsp allspice berries

  • Heat all the ingredients for the glaze.
  • Simmer until glaze consistency.
  • Keep chilled.

Next Day:
  • Rinse the chicken and pat dry.
  • Place skin side up on a rack.
  • Use a strainer to remove the allspice berries from the glaze.
  • Set aside some of the glaze for serving.
  • Brush the remaining glaze all over the breast.
  • Roast at 180 C for 40-45 mins, brushing with glaze every 10 mins.

(Recipe from here)
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