Kullun ba su da yawa a cikin ɗakina, an fi amfani da su da kaza-kaza-kaɗan. Koyaya, kamar yadda ake faɗa, "sau ɗaya a shekara ba ya cutar." Karshen karshen mako shirya gasashe capons da dankali Rosemary, abinci mai sauƙin gaske amma mai ɗanɗano wanda kusan kowa ke so.
Naman kafan yana da matukar kyau m da dadi. An cushe sosai an kuma gasa shi a cikin tanda tare da dankali, namomin kaza da / ko karas a matsayin gefe. A wannan lokacin na zaɓi sauƙi mai sauƙi, ba tare da cikawa ba, amma ba ƙasa da ɗanɗano don hakan. Butteran man shanu, gilashin brandy, da span tsire-tsire na Rosemary da aka ƙara dandano.
- 2 ƙaramin kwali mai tsafta
- 2 dankali
- 2 sprigs na furemary
- Lard don yada katunan
- Olive mai
- Gilashin 2-3 na Brandy
- Sal
- Mun zafafa tanda zuwa 220ºC.
- Muna wanka, bawo kuma mun yanke dankali dice ko manyan bakin ciki. Mun sanya dankali a cikin kwanon burodi. Ki dandana da gishiri da barkono, ki zuba man zaitun da yawa da ɗanyun Rosemary.
- Muna yin allura a cikin capons; na nono, kafafu, da sauransu ... domin ya zama ya fi jika.
- Mun yada fatar tare da man alade, kakar kuma sanya su a cikin kwanon burodi.
- Muna gasa katun, gefen nono a sama, na mintina 30 ko har sai da launin ruwan zinare a 220ºC.
- Lokaci ya wuce, muna juya su, barin nonon kasa. Aara gilashin Brandy kuma ka rage zafin jiki zuwa 180ºC. Muna gasa karin sa'a daya har sai sun gama. A wancan lokacin, zai zama dace a buɗe ƙofar kuma a yi wanka da katun ɗin tare da alama a wasu lokuta.
- Idan sun gama, sai mu kashe murhun kuma mu ɗan buɗe ƙofa, mu tafi ka bar su su huta na mintina 15 a ciki.