1kg neck fillet
Spices of your choice (I used thyme and bbq)
1dl chicken stock
Cut the top of the neck fillet criss-cross. Add salt and pepper. Mix together mustard and honey and coat the meat with it. Add additional spices of your choice. Pour 3-4dl water to the bottom of the airfryer, put the basket on top and add the neck fillet.
Cook in the airfryer at 180C for about 70 minutes (or until a meat themometer reaches 65C.
Remove from the airfryer, and set aside to rest for ten minutes before slicing it.
Meanwhile make the sauce by pouring the meat drippings into a pot. Add chicken stock (or any other stock, I guess) and possibly a bit more water. Add tomato paste and some corn flour mixed with cold water. Bring to a boil and let it thicken a bit. Season to taste.
Serve with potatoes and a nice salad.
Really good! We hardly had any drippings left (I guess the rest had boiled off?), so added a bit more chicken stock than mentioned above, but it worked out really well, and tasted SO yummy!
Monday, September 26, 2022
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