Dietetic Chester With Stuffed Plums, And Damascus

Dietetic Chester With Stuffed Plums, And Damascus

C h e s t e r D i e t t i c e

Ingredients:

1 large chester

Spices:

20 grs of salt for each pound of meat, or 1 tablespoon of salt for pound of meat
4 cloves garlic, crushed
1 sprig of rosemary

Other Ingredients:

1 glass of apricot jelly, dietetic or passion fruit
250 ml of natural passion fruit juice or
Passion fruit juice concentrate


Filling:

L5 black plums in syrup without pits
15 dried apricots
100 grams of grated parmesan cheese
100 grs fresh ricotta
1 teaspoon of spicy paprika
1 tablespoon English sauce

How to prepare the fruit filling:

Separately soot the plums, covered with water. Throw the water away.
Put the apricots in the sauce for an hour, or until it becomes soft, discard the water ..
Put the apricots to drink with cold clean water, then throw the water back out
In a bowl, combine the stuffed ricotta with the grated Parmesan cheese, the English sauce, the salt, the pepper.
Make marbles insert in place of the black plum lump, letting the filling appear.
Do the same with the apricots.

How to Prepare Chester:

Thoroughly wash the chester, even if it has already been seasoned by the supplier
Season with salt, crushed garlic.
Release the skin from the chest and chester's thighs. Stick with a knife under the skin to put the seasonings.
Do not pierce the skin of the bird,
After seasoning put on a dish of white plastic or thick, inside the refrigerator for 6 hours covered with a napkin, or film paper.
Then place the chester in a baking dish, lined with aluminum foil with passion fruit juice and a cup of cold water mixed together, as you dry the baking sauce, fill with warm water gradually, so that the sauce is not black and burnt
Brush the chest and thighs with apricot jelly, cover with aluminum foil
Roast for 40 to 60 minutes for each pound of meat, in preheated oven medium 180 C
After it is almost roasted, remove the foil and let it flush


Serving Mode:

After the roast chester, place on a stainless steel platter lined with lettuce leaves and in turn distribute the stuffed plums and apricots, so that it is even. Intercale fresh cherries with stems.
If you like you can make a carrot or turnip greens, cut with the vegetable cutter, stick with a toothpick, stuck in a potato. Cut a piece of potato into the base, to stay firm in the dish.
With the sauce that remained in the form, add a cup of hot water, strain and thicken with a tablespoon of cornstarch, or wheat flour
Serve the sauce separately.