{"id":14519,"date":"2020-02-19T02:56:08","date_gmt":"2020-02-19T02:56:08","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/02\/19\/mistkratzerli-poussin-coquelet-poularde-slow-cooker-recipe\/"},"modified":"2024-10-18T11:32:11","modified_gmt":"2024-10-18T03:32:11","slug":"mistkratzerli-poussin-coquelet-poularde-slow-cooker-recipe","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/02\/19\/mistkratzerli-poussin-coquelet-poularde-slow-cooker-recipe\/","title":{"rendered":"Mistkratzerli, Poussin, Coquelet, Poularde &#8211; Slow Cooker Recipe"},"content":{"rendered":"<p style=\"text-align: center;\">Ich habe letzthin 2 kleine Poularden\/Coquelets gekauft und da sie im Ofen gegrillt gerne etwas austrocknen, kam mir die Idee, sie doch in meinem grossen Slow Cooker zu kochen. Da sie aber so keine Knusperhaut erhalten, habe ich sie zum Schluss noch im Ofen knusprig gebacken.\u00a0Sie wurden richtig saftig, mit leichter Knusperhaut und den Bratensaft habe ich in eine Sahnesauce verwandelt.\u00a0Ein feines Gericht, das ich sicher wieder kochen werde!<br \/>\nPoussin\/Coquelets\/Poularden sind Junghuehner, die noch vor der Geschlechtsreife geschlachtet werden. Sie haben ein Gewicht von bis zu 650 g. In der Schweiz nennt man sie Mistkratzerli, in Deutschland auch Stubenhuehner. Der Name kommt von frueher, als man die Kueken zum Schutz vor der Kaelte im Wohnbereich hielt.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>I bought two Poussins\/Coquelets and as they easily get dry in the oven, I decided to cook them in my Slow Cooker. But as the skin will not get crispy\u00a0in this cooker, I baked it for the last 40 minutes in the oven.\u00a0The\u00a0Poussin\u00a0will get really nice and juicy, with a nice crispy skin, and I made a creamy sauce with the juices.\u00a0It&#8217;s a very nice dish and I will certainly do it this way again!<\/em><br \/>\n<em>Poussin\/Coquelets\/Poularden are young chicks, slaughtered before their sexual maturity. They will not get heavier than 650 g. In Switzerland we call them Mistkratzerli (scratching in the dung) or in Germany Stubenhuehner (Living-room\u00a0Chicken) because the farmers used to take them into the living quarters in Winter to avoid them freezing to death.<\/em><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5406\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/02\/chick1-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/><\/p>\n<p style=\"text-align: center;\">Fuer 4 Personen:<br \/>\n2 Poulraden<br \/>\nSalz<br \/>\nPfeffer<br \/>\nRosmarin<br \/>\nPaprika<br \/>\nitalienische Kraeuter<br \/>\nDie Poulerden mit diesen Gewuerzen einreiben.<\/p>\n<p style=\"text-align: center;\">3 Zitronen<br \/>\n1 ganze Knoblauchknolle<br \/>\n2 Zweige Rosmarin<\/p>\n<p style=\"text-align: center;\">Die Zitronen halbieren und die Enden abschneiden, mit der grossen Flaeche nach oben in den Slow Cooker legen. Die Spitzen der Knoblauchknolle abschneiden und in die Mitte legen. Die Rosmarinzweige darauf legen. Die Huehner darauf legen und auf HIGH 3 Stunden kochen lassen.<br \/>\nDann die Huehner aus dem Slow Cooker nehmen und in eine gefettete, ofenfeste Schahle geben. Die Zitronen und den Knoblauch, sowie die Rosmarinzweige dazu geben. Ich habe noch etwas gehackte Petersilie darueber gestreut.\u00a0Im Ofen bei 180 C Grad nochmals ca 40 Minuten backen.<br \/>\nDen Bratensaft vom Slow Cooker und den neu entstandenen im Ofen in einen kleinen Topf abgiessen und nachwuerzen.<br \/>\n50 ml Sahne zugeben, gut vermischen und aufkochen. Evt mit etwas Speisestaerke eindicken. Sauce zum Huhn servieren.\u00a0Dazu passen Teigwaren oder Ofenkartoffeln.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>\u00a0For 4 Persons:<\/em><br \/>\n<em>2 Poussin&#8217;s<\/em><br \/>\n<em>Salt<\/em><br \/>\n<em>Pepper<\/em><br \/>\n<em>Rosemary<\/em><br \/>\n<em>Paprika<\/em><br \/>\n<em>Italian Herbs<\/em><br \/>\n<em>Rub these herbs onto the Poussin&#8217;s.\u00a0<\/em><\/p>\n<p style=\"text-align: center;\"><em>3 Lemons<\/em><br \/>\n<em>1 whole Garlic\u00a0<\/em><br \/>\n<em>2 twigs of Rosemary<\/em><\/p>\n<p style=\"text-align: center;\"><em>Cut the top off on both sides of the lemon and half them. But them into the bottom of the slow cooker. Cut the top off the garlic and put into the middle of the pan. Lay the two rosemary twigs on top. Put the Poussin&#8217;s on top and cover, cook on HIGH for 3 hours.\u00a0<\/em><br \/>\n<em>Take the chickens out from the slow cooker and put them into a greased ovenproof dish. Add the lemon, Rosemary and garlic and I also sprinkled them with some chopped parsley.\u00a0Bake in the oven at 180 C for approx 40 minutes.\u00a0<\/em><br \/>\n<em>Remove the juices from the slow cooker and the ovenproof dish and pour them into a pan. Season well and add 50 ml whipping cream. Mix well and heat. You may need to thicken the sauce with some cornstarch. Serve the sauce with the chicken.\u00a0Best served with pasta or roasted potatoes.\u00a0<\/em><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5408\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/02\/chi1-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5409\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/02\/chi2-1-1024x777.jpg\" alt=\"\" width=\"1024\" height=\"777\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5410\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/02\/chi4-1-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5411\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/02\/chi6-1-1024x752.jpg\" alt=\"\" width=\"1024\" height=\"752\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5407\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/02\/chi7-1-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5413\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/02\/chi9-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5412\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/02\/chi10-1-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-72\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" width=\"138\" height=\"66\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ich habe letzthin 2 kleine Poularden\/Coquelets gekauft und da sie im Ofen gegrillt gerne etwas austrocknen, kam mir die Idee, sie doch&#8230;<\/p>\n","protected":false},"author":5,"featured_media":161073,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[152,124,44,246,140,99,77,224,75],"tags":[],"class_list":{"0":"post-14519","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-gravy","8":"category-meat","9":"category-main-dishes","10":"category-chicken","11":"category-garlic","12":"category-herbs","13":"category-switzerland","14":"category-slowcooker-crockpot","15":"category-lemon","16":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - 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