INGREDIENTS
INGREDIENTS
500 ml Leche
250 gr Azúcar
10 und Yemas
5 ml Ron y cognac
1 ml Esencia de rosas
1 gr Canela en polvo
1 gr Nuéz Moscada
1 gr Clavo de Olor
1 ml Esencia de vainilla
PREPARATION
1. Bone the chicken
2. Season with salt and pepper, fill plums with walnuts
3. Cut the peppers into strips
4. We defat the bacon
5. Spread the chicken and add the peppers, prunes, bacon, roll up and tie
6. Mix the paprika, mustard, oil and cover the chicken
7. Wrap in aluminum foil and bake at 160 ° for one hour and thirty minutes at a core temperature of 70 to 75 °.
Plate and serve garnishes to taste.
1. Bone the chicken
2. Season with salt and pepper, fill plums with walnuts
3. Cut the peppers into strips
4. We defat the bacon
5. Spread the chicken and add the peppers, prunes, bacon, roll up and tie
6. Mix the paprika, mustard, oil and cover the chicken
7. Wrap in aluminum foil and bake at 160 ° for one hour and thirty minutes at a core temperature of 70 to 75 °.
Plate and serve garnishes to taste.
