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DescriptionEdit

In Romanian: Mincare de curcan cu castane

IngredientsEdit

DirectionsEdit

  1. Fry the turkey pieces with lard until yellow.
  2. Pour chicken broth or water to almost cover, add salt and a whole onion and simmer, covered, until the meat is almost done.
  3. Remove the onion.
  4. Separately fry the flour until yellowish, add the turkey boiling liquid and caramelized sugar (1 teaspoon) to which a little more of the turkey boiling liquid has been added.
  5. Pour this sauce over the turkey pieces, add ½ teaspoon sugar, salt, butter and the boiled and peeled chestnuts.
  6. Be careful to keep the chestnuts whole.
  7. Simmer until the sauce is greatly reduced (the dish must have very little sauce).

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