it fr de es

CB Distributors area

From this area you may ask for an offer.
Insert your ID to log in the private area.

Required field

Required field

Access
Forgot your password?
Don’t you have an account?

Roast chicken with asparagus

Roast chicken with asparagus
  • Roast chicken with asparagus >

Contact us

Required field

Required field

Required field

Required field

Required field

Required field

Required field

Required field

Required field

Required field

Required field

In compliance with the art. 13 of the Italian Legislative Decree no. 196 dated 2003 and with the art.13 GDPR 679/16 I hereby authorize the use and process of my personal data
Sending you this form which I have personally filled in, pursuant to the art. 7 of the D. Lgs. 30 June 2003, n.196 (Code on personal data protection) and the art.17 of the Regulation n.679/2016 GDPR, I declare to be aware of the privacy policy, therefore I GIVE MY CONSENT to the treatment of the information released for the indicated purposes in the aforementioned policy
Send request

Roast chicken with asparagus

  • Difficulty
    low

  • Preparation
    70'

  • Cooking
    60'+8'

  • Doses
    4 people

Ingredients for 4 people

  • 2 chickens of about 1 kg each
  • 500 g of green asparagus
  • 1 lemon
  • 1 head of garlic
  • 100 g of thyme
  • Salt
  • Butter

Focus on:

All the recipes have been prepared with CB professional cooking equipments.

Learn more

Product used for this recipe

LEONARDO 550/6
LEONARDO 550/6 - 14100727
CHEF 505
CHEF 505 - 14100749
MINI LEO 340/3
MINI LEO 340/3 - 14100861
PLEXI-60
PLEXI-60 - 14100485
STA 70
STA 70 - 14100362

Times

  • 60' - FAST COOKING
  • 8' - FAST COOKING

In the glass

  • Seta Blanche, Birrificio Rurale, Lombardia

Perfectly browned succulent chicken breast that is never stringy. The unmistakable scent, texture and vivid colour of asparagus.

Preparation

Salt the chickens, stuff the cavity with the lemon cut in half, the head of garlic cut in half, thyme, and then tie them and slide them onto a skewer. Cook in the FAST mode for 60 minutes and then keep warm.

Peel the asparagus, season with a little salt, a clove of garlic, a sprig of thyme and a little butter. Wrap it all in thermal paper and cook for 8 minutes in the FAST mode, using a flat cage with a convex top.

Portion the poultry serve with the asparagus and pour over some gravy.

Back to all recipe
OUR PARTNERS

Web Design, Art Direction and Web Programming / FRI-WEB; The pictures are protected by the law of copyright and it is illegal to use them without a written permission.