{"id":24,"date":"2012-12-15T13:26:00","date_gmt":"2012-12-15T18:26:00","guid":{"rendered":"http:\/\/www.pierrecastonguay.com\/recettes\/poitrines-de-dinde-roties\/"},"modified":"2015-02-02T13:09:40","modified_gmt":"2015-02-02T18:09:40","slug":"poitrines-de-dinde-roties","status":"publish","type":"post","link":"http:\/\/www.pierrecastonguay.com\/recettes\/poitrines-de-dinde-roties\/","title":{"rendered":"Poitrines de dinde r\u00f4ties"},"content":{"rendered":"<p>Une fois mal pris avec une envie de dinde pis pas assez d&rsquo;amis pour se taper une 23 livres.<!--more--><\/p>\n<h2>Ingr\u00e9dients<\/h2>\n<ul>\n<li>1 grosse t\u00eate d\u2019ail<\/li>\n<li>1 ou 2 demi-poitrines de dinde, avec la peau et les os, d\u2019environ 1,5 kg (3 lb) chacune<\/li>\n<li>3 c. \u00e0 soupe de beurre \u00e0 temp\u00e9rature ambiante<\/li>\n<li>284 ml (10 oz) de bouillon de poulet non dilu\u00e9<\/li>\n<li>125 ml (1\/2 tasse) de vin blanc sec ou de jus de pomme<\/li>\n<li>1 c. \u00e0 th\u00e9 de sauge s\u00e9ch\u00e9e<\/li>\n<li>1 c. \u00e0 th\u00e9 de thym s\u00e9ch\u00e9<\/li>\n<li>1 c. \u00e0 th\u00e9 de sarriette s\u00e9ch\u00e9e<\/li>\n<li>1 c. \u00e0 th\u00e9 de sel<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>Peler les gousses d\u2019ail et les couper en deux. Les mettre dans un plat \u00e0 r\u00f4tir de 3 litres [22 cm x 32 cm (9 po x 13 po)].<\/li>\n<li>D\u00e9poser les demi-poitrines sur l\u2019ail, c\u00f4t\u00e9 peau dessus, et les badigeonner de beurre. Verser le bouillon et le vin, saupoudrer la sauge, le thym, la sarriette et le sel.<\/li>\n<li>R\u00f4tir les poitrines de dinde, \u00e0 d\u00e9couvert, au centre du four pr\u00e9chauff\u00e9 \u00e0 180 \u00b0C (350 \u00b0F), en arrosant souvent avec le jus de cuisson. La dinde est pr\u00eate lorsqu\u2019un thermom\u00e8tre ins\u00e9r\u00e9 dans la partie la plus \u00e9paisse indique 70 \u00b0C (160 \u00b0F) \u2018 le temps de cuisson devrait \u00eatre d\u2019environ 1 heure 15 minutes. Mettre la dinde sur un plat. Couvrir de papier d\u2019aluminium. Laisser reposer 15 minutes.<\/li>\n<li>Verser le jus de cuisson et l\u2019ail cuit dans une petite casserole sur feu moyen-vif. Avec le dos d\u2019une cuill\u00e8re, \u00e9craser grossi\u00e8rement l\u2019ail. Faire bouillir, en remuant souvent, jusqu\u2019\u00e0 ce que la sauce ait \u00e9paissi, de 10 \u00e0 12 minutes.<\/li>\n<li>D\u00e9couper la dinde et l\u2019arroser de sauce. Accompagner de riz aux pacanes.<\/li>\n<\/ol>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Une fois mal pris avec une envie de dinde pis pas assez d&rsquo;amis pour se taper une 23 livres.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[54,41],"tags":[17,39],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - 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