Perlhuhn with Braised Vegetables

Name: Perlhuhn with Braised Vegetables
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4
Cuisine: German
Ingredients: 1 Perlhuhn (ca. 1,8 kg); 1 rosemary sprig; 4 thyme sprigs; 4 tbsp olive oil; 2 carrots; 2 stalks celery; 2 onions; 3 tbsp butter; Salt; black pepper (freshly ground); 1 tbsp thyme; 0.25 l white wine; 500 ml poultry stock

Prep: 30min

| Servings: 4 | Cook: 1h 10min

Perlhuhn with braised vegetables is a recipe featuring fresh ingredients from the Perlhuhn category. Try this and other recipes from Spoonsparrow!

Ingredients

1 Perlhuhn (ca. 1,8 kg)
1 rosemary sprig
4 thyme sprigs
4 tbsp olive oil
2 carrots
2 stalks celery
2 onions
3 tbsp butter
Salt
black pepper (freshly ground)
1 tbsp thyme
0.25 l white wine
500 ml poultry stock

Instructions

1.
Wash the Perlhuhn and pat dry. Season the cavity with salt and pepper, then stuff it with rosemary and thyme sprigs.
2.
Wash, peel, and roughly chop carrots and celery into large pieces.
3.
Peel onions and cut them into wedges. Sauté in hot olive oil until translucent, then deglaze with white wine. Place the Perlhuhn on top of the onions. Melt butter, season with salt and pepper, and brush the bird with the butter mixture.
4.
Roast in a preheated oven at 180°C for about 60-70 minutes, periodically spooning poultry stock over the bird and brushing it again with butter. If desired, raise the temperature near the end to brown the skin.
5.
Carve the Perlhuhn, taste the sauce, sprinkle with thyme, and serve.