{"id":350,"date":"2015-03-21T23:29:51","date_gmt":"2015-03-21T22:29:51","guid":{"rendered":"http:\/\/cuisine.wbruder.eu\/?p=350"},"modified":"2021-03-23T02:37:00","modified_gmt":"2021-03-23T01:37:00","slug":"poulet-farci","status":"publish","type":"post","link":"https:\/\/cuisine.william-bruder.fr\/?p=350","title":{"rendered":"Poulet farci"},"content":{"rendered":"<p><span style=\"text-decoration: underline\">Ingr\u00e9dients<\/span><\/p>\n<ul>\n<li>1 poulet<\/li>\n<li>250 g de chair \u00e0 saucisse<\/li>\n<li>200 g de foies de volaille<\/li>\n<li>100 g de jambon<\/li>\n<li>1 oignon<\/li>\n<li>1 oeuf<\/li>\n<li>10 pruneaux<\/li>\n<li>2 cs de raisins secs<\/li>\n<li>cognac<\/li>\n<li>2 tranches de mie de pain tremp\u00e9e dans du lait<\/li>\n<li>sel, poivre, persil, estragon<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline\">Pr\u00e9paration<\/span><br \/>\nMettre les raisins \u00e0 tremper dans un peu de Cognac.<br \/>\nHacher l&rsquo;oignon et le faire revenir dans du beurre.<br \/>\nMixer les foies de volaille et le jambon. Les m\u00e9langer avec la chair \u00e0 saucisse et les ajouter dans la po\u00eale avec les oignons. Faire revenir rapidement. Hors du feu, ajouter le pain d\u00e9tremp\u00e9, les raisins et le Cognac, les pruneaux, l\u2019\u0153uf, les herbes, le sel et le poivre.<br \/>\nFarcir le poulet avec ce m\u00e9lange.<br \/>\nLe mettre dans un plat \u00e0 four et le faire cuire une bonne heure \u00e0 200\u00b0C en arrosant souvent.<br \/>\nSortir du four, d\u00e9couper et servir entour\u00e9 de sa farce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 1 poulet 250 g de chair \u00e0 saucisse 200 g de foies de volaille 100 g de jambon 1 oignon 1 oeuf 10 pruneaux 2 cs de raisins secs cognac 2 tranches de mie de pain tremp\u00e9e dans du lait sel, poivre, persil, estragon Pr\u00e9paration Mettre les raisins \u00e0 tremper dans un peu de &hellip; <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=350\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Poulet farci<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[30,84,85],"class_list":["post-350","post","type-post","status-publish","format-standard","hentry","category-plats-chauds","tag-chair-a-saucisse","tag-poulet","tag-pruneaux"],"_links":{"self":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=350"}],"version-history":[{"count":1,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/350\/revisions"}],"predecessor-version":[{"id":602,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/350\/revisions\/602"}],"wp:attachment":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}