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@karen.daliy7: #sakuraschoolsimulator #fentysuperbrandday #❤️❤️❤️

karen.daliy7🇺🇸
karen.daliy7🇺🇸
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Friday 24 October 2025 04:05:30 GMT
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weebiesbug
weebiesbug :
😂😂😂
2025-10-24 05:16:27
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rnsyi.x.3
☠︎🎸ℜ𝔞𝔫𝔰🛹𝄞 :
@🧟‍♀️
2025-10-24 17:42:11
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@PIZZAEATERYOSHI
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2025-10-25 05:04:15
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Chicken Au Poivre‼️ Full Video Things you need Whole chicken Sherry Wine (Holland House Cooking Wine) 1 Large Shallot Minced Garlic (3-4 cloves) Heavy Whipping Cream, 2 - 2.5 cups Fresh Cracked Black Pepper Fresh Rosemary, chopped Chicken Seasoning: Salt, Cracked Black Pepper, Onion Powder, Garlic Powder, Chili Powder, Paprika, Kinder’s Buttery Poultry Seasoning, Dried Parlsey Sauce Seasoning: Salt, Cracked Black Pepper, Onion Powder, Garlic Powder Directions 1. Prepare the Chicken Clean the chicken using 1 part vinegar to 2 parts water. Remove the insides, then butterfly the chicken by cutting out the backbone with kitchen shears. Lay the chicken meat‑side up, pat dry, and press down firmly to flatten. Season generously with the listed seasonings, including salt and cracked black pepper on the underside. 2. Cook the Chicken Preheat the oven to 375°F. Heat a large skillet over medium‑high. Once hot, sear the whole chicken skin‑side down until browned, about 4–5 minutes per side. If cooking multiple chickens, repeat the process. Transfer the browned chicken(s) to a baking dish. Add about 1/3 cup water to the bottom of the dish, cover, and place in the oven while you prepare the sauce 3. Prepare the Sauce In the same skillet used for searing, add diced shallots, garlic, and chopped rosemary. Cook for 3–4 minutes, scraping up any browned bits from the chicken. Deglaze with 1/2 cup Sherry cooking wine and cook for 2–3 minutes. Add 2 – 2.5 cups heavy whipping cream, whisking to combine. Season with the listed sauce seasonings and cook for 3–4 minutes, whisking occasionally. 4. Finish the Dish Remove the chicken from the oven and pour the cream sauce over the top. Return to the oven and cook for 60–90 minutes, depending on the size of the chicken, or until the meat is tender and falling off the bone. Baste the chicken with the cream sauce every 30 minutes, stirring the sauce before each baste. For reference: a 3–4 lb chicken typically cooks in about 1 hour and 20 minutes. 5. Serve Serve the chicken over mashed potatoes or rice, and garnish with parsley. #cookingvideos #chickenaupoivre #recipes #fyp #mashedpotatoes
Chicken Au Poivre‼️ Full Video Things you need Whole chicken Sherry Wine (Holland House Cooking Wine) 1 Large Shallot Minced Garlic (3-4 cloves) Heavy Whipping Cream, 2 - 2.5 cups Fresh Cracked Black Pepper Fresh Rosemary, chopped Chicken Seasoning: Salt, Cracked Black Pepper, Onion Powder, Garlic Powder, Chili Powder, Paprika, Kinder’s Buttery Poultry Seasoning, Dried Parlsey Sauce Seasoning: Salt, Cracked Black Pepper, Onion Powder, Garlic Powder Directions 1. Prepare the Chicken Clean the chicken using 1 part vinegar to 2 parts water. Remove the insides, then butterfly the chicken by cutting out the backbone with kitchen shears. Lay the chicken meat‑side up, pat dry, and press down firmly to flatten. Season generously with the listed seasonings, including salt and cracked black pepper on the underside. 2. Cook the Chicken Preheat the oven to 375°F. Heat a large skillet over medium‑high. Once hot, sear the whole chicken skin‑side down until browned, about 4–5 minutes per side. If cooking multiple chickens, repeat the process. Transfer the browned chicken(s) to a baking dish. Add about 1/3 cup water to the bottom of the dish, cover, and place in the oven while you prepare the sauce 3. Prepare the Sauce In the same skillet used for searing, add diced shallots, garlic, and chopped rosemary. Cook for 3–4 minutes, scraping up any browned bits from the chicken. Deglaze with 1/2 cup Sherry cooking wine and cook for 2–3 minutes. Add 2 – 2.5 cups heavy whipping cream, whisking to combine. Season with the listed sauce seasonings and cook for 3–4 minutes, whisking occasionally. 4. Finish the Dish Remove the chicken from the oven and pour the cream sauce over the top. Return to the oven and cook for 60–90 minutes, depending on the size of the chicken, or until the meat is tender and falling off the bone. Baste the chicken with the cream sauce every 30 minutes, stirring the sauce before each baste. For reference: a 3–4 lb chicken typically cooks in about 1 hour and 20 minutes. 5. Serve Serve the chicken over mashed potatoes or rice, and garnish with parsley. #cookingvideos #chickenaupoivre #recipes #fyp #mashedpotatoes

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