Turkey breast with fine herbs
Ingredients:
- 1 pc Turkey Breast
- 2 tbsp fine herbs
- 5 tbsp olive oil
Grave:
- 30 gr Chicken soup powder
- 1 liter of water
- ½ tsp Sugar
- 2 pcs Chicken Huacales (bones)
- 1 pc Carrot
- 100 gr Onion
- 50 gr Pore
- 100 gr Flour
- c / n Salt and Pepper
- c / n Oil
Butter carrots:
- 350 gr baby carrot
- 100 ml Water
- 25 gr butter
Process:
- Preheat the oven to 180ºC
- Lightly chop the Turkey Breast with a knife or fork. Season with salt and pepper on both sides and bathe with the fine herbs.
- Bake the breast for approximately 30 minutes. Remove from the oven, let it rest for 10 minutes and cut.
For the butter carrots:
- In a pot, cook the carrots with 100 ml of water, the butter, sugar, salt and pepper. Boil covered until the liquid evaporates completely and the carrots are cooked. Reserve
For the gravy:
- Fry the chicken bones with oil, add the leek, carrot and onion cut into cubes and continue sautéing until they turn a dark color. Add the flour and brown for a couple of minutes.
- Add the chicken bouillon powder and the water, stir constantly; boil for 10 minutes, strain and reserve.
At your service:
Cut the Turkey Breast into slices, cover with the chicken gravy and serve with the baby carrots.