R\u00e9dacteur Terry<\/p>\n\n\n\n
Nombre de parts: 8
Temps de pr\u00e9paration: 10 minutes
Temps de cuisson: 2h 30 heures<\/p>\n\n\n\n
Ingr\u00e9dients<\/strong>: Pr\u00e9paration<\/strong>: Au milieu de cette farce, mettre le lobe de foie gras frais. Remplir le chapon avec cette farce et coudre le chapon.<\/p>\n\n\n\n Pr\u00e9chauffez le four \u00e0 160\u00b0C th5-6. Dressage: Breuvage<\/strong>: R\u00e9dacteur Terry Nombre de parts: 8Temps de pr\u00e9paration: 10 minutesTemps de cuisson: 2h 30 heures Ingr\u00e9dients:1 chapon de 4 kg1 gousse d’ail1 petit oignonQuelques marrons cuits1 lobe entier de foie gras frais1 tranche de jambon de Bayonne Pr\u00e9paration:Hacher le jambon, … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[52],"tags":[],"class_list":["post-4995","post","type-post","status-publish","format-standard","hentry","category-poulet"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=4995"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4995\/revisions"}],"predecessor-version":[{"id":4996,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4995\/revisions\/4996"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 chapon de 4 kg
1 gousse d’ail
1 petit oignon
Quelques marrons cuits
1 lobe entier de foie gras frais
1 tranche de jambon de Bayonne<\/p>\n\n\n\n
Hacher le jambon, l’ail, l’oignon, le foie du chapon, le g\u00e9sier.
Incorporer les marrons.<\/p>\n\n\n\n
Saler et poivrer le tout.<\/p>\n\n\n\n
Enfournez 1 heure.
Jetez alors la premi\u00e8re graisse.
Laisser cuire encore 1 h 30 en l’arrosant de temps en temps.<\/p>\n\n\n\n
Servir avec des pommes de terre saut\u00e9es ou des c\u00e8pes.<\/p>\n\n\n\n
Aloxe corton (Bourgogne)<\/p>\n","protected":false},"excerpt":{"rendered":"