Peruvian Thigh with Carrot Sauce

Name: Peruvian Thigh with Carrot Sauce
Yield: 24
Ingredients: 1 cup of melted butter; 2 boneless perthighs (2.5 kg); Sauce; 1 cup of white dry wine; 11/2 tablespoon of salt; 1 tablespoon of thyme; 5 cloves of garlic; 4 large carrots; 4 medium-sized salted talos, cut into pieces; 2 large onions, cut into pieces; To decorate; Green scallions

1
1 cup of melted butter
2
2 boneless perthighs (2.5 kg)
3
Sauce
4
1 cup of white dry wine
5
11/2 tablespoon of salt
6
1 tablespoon of thyme
7
5 cloves of garlic
8
4 large carrots
9
4 medium-sized salted talos, cut into pieces
10
2 large onions, cut into pieces
11
To decorate
12
Green scallions

Ingredients

1
1 cup of melted butter
2
2 boneless perthighs (2.5 kg)
3
Sauce
4
1 cup of white dry wine
5
11/2 tablespoon of salt
6
1 tablespoon of thyme
7
5 cloves of garlic
8
4 large carrots
9
4 medium-sized salted talos, cut into pieces
10
2 large onions, cut into pieces
11
To decorate
12
Green scallions

Directions

1
Sauce
2
Using a vegetable slicer, slice four thin strips of carrot and reserve
3
In the blender, puree the remaining carrot to obtain two cups of juice
4
Blend in a blender the onion, salt, thyme, garlic, and wine
5
Add the pepper and carrot juice
6
Assembly
7
Thoroughly butter the perthighs
8
Brush with the sauce, cover with plastic wrap, and refrigerate until the next day, occasionally basting with the seasoning
9
Preheat the oven to a high temperature
10
Tie the perthighs with twine and inject them with butter using a specialized syringe
11
Cover with aluminum foil and bake, occasionally basting with the sauce, for 1 hour
12
Remove the foil and bake for another hour
13
Discard the twine
14
Cut the meat into slices
15
Place the sauce in a baking dish and top with the slices
16
Garnish with carrot strips and green scallions
17
Serve immediately.