|Ingredients for 4 people|
|4 Urgasa poussins
For the crust
1 kg of cooking salt
150 g of flour
100 g of egg white
|1. Prepare the poussins by emptying their insides and season them with thyme, salt and pepper. Tie them.
2. Place the poussins on an oven dish. Cover their entire surface with a layer of the salt, flour and egg white mixture, making sure they are completely covered.
3. Bake in the oven for 20 minutes at 260°C.
4. Leave for five minutes and take the poussins out of the salt crust.
5. Untie, bone and serve with a salad or vegetable garnish.
|*Tying: Tie the bird or piece of meat so that it does not lose its shape during cooking.|
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