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GEROOSTERDE PIEPKUIKENS

  • Gert Peens
  • Aug 5, 2015
  • 1 min read

2 piepkuikens, deur bors en ruggraat gehalveer

SOUS:

30ml tamatiesous

30ml vrugte blatjang

20ml aangemaakte mosterd

10ml worcestersous

5ml sojasous

Verwyder die been van die ruggraat en sny 2-3 diagonale kepe in die borsgedeelte van die kuikens. Meng sousbestanddele saam en verf oor die hoenderhelftes. Plaas op die toeklap rooster, bedruip met sous en draai gereeld om. Rooster vir sowat 25-30 minute terwyl gereeld met sous bedruip word.

 
 
 

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