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Synalaf | Label Rouge Poultry

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Roast Label Rouge traditional capon with baked apples and potatoes

06 January 2014 Preparation time: 20 mn Cooking time: 2 h Ingredients for 8 people: 1 Label Rouge Traditional Capon, weight 3 kg 8 Cox’s orange pippin apples 200 g fresh or deep-frozen redcurrants 1 jar of redcurrant jelly 500 g of new potatoes 2 sprigs of thyme Olive oil Salt, freshly ground pepper Preparation : Tie up the capon and brush it with olive oil Place the capon in [...]Read More

Label Rouge country-style roast chicken and potatoes

06 January 2014 Preparation time: 15 mn Cooking time: 1 h 15 mn Ingredients: 1 Label Rouge traditional country chicken 1 lemon 1 onion 50 g butter 1kg baby new potatoes Preparation: Pre-heat the oven Th. 7 (210° C). For the lemon juice over the chicken and rub it into its skin. Place the lemon halves inside the carcass with the peeled onion cut into four. Brush [...]Read More

Taboulé of Label Rouge chicken and fresh broad beans

06 January 2014 Preparation time: 15 mn Cooking time: 25 mn Ingredients for 4 perople: 2 Label Rouge chicken breasts 150 g of millet. You can also use wheat grains or, if you are in a hurry, couscous, quinoa or bulgur wheat (faster cooking). 2 small tomatoes 200 g of fresh (or deep-frozen) broad beans 2 small new onions 1/3 bunch of parsley sea salt crystals, [...]Read More

Label Rouge chicken thighs marinated in orange and mangetout peas

06 January 2014 Preparation time: 10 mn Cooking time: 30 mn Ingredients for 2 people: 2 Label Rouge chicken thighs 2 oranges 200 g mangetout peas sea-salt crystals and freshly ground pepper To marinate 1 clove of garlic 1 tablespoon of olive oil salt, pepper 1 tablespoon of honey juice of 1 orange 1 teaspoon of orange flower water Preparation: Pre-heat the oven to 200°C (th.7). Crush the garlic, prepare the [...]Read More