Decadent and rich, with an unrivaled flavour profile that exudes luxury, the trio poulet is a feature worth celebrating on the Christmas table. Following our instructions for cooking, the result will be all that you hoped for.
| Servings | 10 |
| Preparation time | 10 mins |
| Cooking time | 140 mins |
| Calories | 182 |
EQUIPMENT
- Oven
- Meat thermometer
INGREDIENTS
- 1 Peter Bouchier trio poulet
- 1 tbs olive oil
- 2 tsp salt and pepper
METHOD
- Preheat fan-forced oven to 200°C.
- Brush the top of the trio poulet with olive oil, salt and pepper, and place in an oven dish.
- Cook for 20 minutes at 200°C.
- Reduce oven to 160°C, cover with foil and cook for 35-40 minutes per kilo (approximately 2 hours and 20 mins) or until internal temperature reaches 70°C.
- Remove from oven and let stand for 15 minutes prior to serving.
