Step-by-Step Guide to Make Homemade Poussin pearl barley risotto with kale

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Make a trail mix out of seeds and/or nuts. Your mood can be improved by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and so on. This is because these nuts are rich in magnesium, which helps to raise serotonin levels. Serotonin is the "feel good" chemical that directs your brain how you feel day in and day out. The higher your serotonin levels, the more pleasant you will feel. Not only that, nuts, particularly, are a terrific protein food source.

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We hope you got benefit from reading it, now let's go back to poussin pearl barley risotto with kale recipe. You can cook poussin pearl barley risotto with kale using 15 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Poussin pearl barley risotto with kale:

1. You need 1 of Poussin.
2. Use 125 ml of pearl barley.
3. Prepare 100 g of shredded kale.
4. Provide 75 ml of white wine.
5. Prepare 75 ml of olive oil.
6. Prepare 40 g of butter.
7. You need 6 of sage leaves.
8. Take 1 of lemon.
9. Use 500 ml of ready made chicken stock.
10. Prepare of Asparagus.
11. Use of Poussin stock.
12. Prepare 1 of Celery (cut in half).
13. Get 1 of leek top (sliced).
14. Get 1 of carrot (cur in half).
15. Take Sprig of thyme and tarragon.

Instructions to make Poussin pearl barley risotto with kale:

1. Debone poussin ensuring skin remains in place on chicken pieces.
2. To make a stock put 15ml of Olive oil in a saucepan on medium heat and then gently fry the poussin bones until brown. Once bones are brown add celery, leek, carrot and peppercorn and gently fry for 1 minute. Next add 500ml of cold water bring to the boil and reduce heat to a low flame for 20-25 minutes and then strain and season stock with salt to taste..
3. Add 15 ml of olive oil to a saucepan and toast pearl barley for 2 minutes until lightly golden and 75ml of white wine and cook on a low flame until it has evaporated. Next add 350 ml of chicken stock to the pearl barley and cover with a lid for 25 minutes adding more stock if the pearl barley dries out. After 25 minutes the risotto should be ready. Add half of the poussin stock and set risotto aside..
4. Turn your oven to 180c fan. Add 15 ml of olive oil to a oven proof pan and gently fry the shredded kale for 5 minutes and set kale aside. Wipe the pan using tissue and then add 15 ml olive oil and butter. Next season the poussin with salt and pepper and pan fry for 6 minutes or until golden, basing to keep it moist. Once golden add sage leaves and place in the oven for another 6 min. Once out probe chicken checking internal temperature..
5. Add the remaining poussin stock to the pearl barley risotto along with the kale and liquid from the pan fried poussin pan. Serve the risotto in bowls topping with the poussin pieces and grate lemon zest to add freshness..

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