Text 16473, 82 rader
Skriven 2011-10-09 15:01:00 av JIM WELLER (1:123/140)
Ärende: Savory 5
================
More to follow...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Stuffed Chicken
 Categories: Chicken, Stuffing, Offal, Cornish hen, Wine
      Yield: 1 Servings
 
      4    Poussin chickens and their
           -livers
      1 oz Fresh white breadcrumbs
      3    Sprigs fresh thyme or winter
           -savory
      2 oz Brown mushrooms
      1 tb Madeira
      9    Shallots
      2 oz Unsalted butter
           Salt and ground black pepper
    1/4 pt Red wine
    1/2 pt Brown chicken stock
      4 sm Leeks
      3    Carrots
      1 lb Celeriac
           BOUQUET GARNI:
      1    Celery rib
      2    Bay leaves
      3    Sprigs thyme
      4    Sprigs parsley
 
  Tie the bouquet garni ingredients together with string. Preheat
  the oven to 180C/gas 5.
  
  First make the stuffing. Clean and chop the livers, removing any
  green bits or sinew, and wipe dry. Chop the mushrooms and one
  shallot finely. Remove the thyme leaves from the stems. Melt 1oz
  butter in a frying pan, add the shallot and soften. Add the livers
  and brown on all sides, stirring briskly. Add the mushrooms and
  cook lightly. Stir in the Madeira and scrape up all the pan
  juices.
  
  Stir in the breadcrumbs, thyme and seasoning. Add a very little
  stock if needed to bind.
  
  Wash the birds and pat dry. Lift the breast skin, making a pocket,
  and stuff with the liver mixture. If there is any left over, fill
  the cavities of the birds. Season.
  
  Chop the leeks in half, peel the carrots and chop into chunks,
  then peel the celeriac and chop into pieces. Leave the peeled
  shallots whole.
  
  Heat the remaining butter in a heavy-based pan. Fry the prepared
  vegetables, seasoning as you go, until golden. Remove from the pan
  and reserve.
  
  Fry the chicken to seal on all sides. Remove and reserve. Deglaze
  the pan with the red wine and chicken stock. In a large ovenproof
  dish or baking tin, sit the prepared birds breast down with the
  vegetables and bouquet garni. Pour over the hot deglazed pan
  juices and stock. Braise in a medium oven for 10 minutes. Remove
  from the oven and sit the birds on their backbones. Baste with
  cooking liquor.
  
  Continue roasting until cooked - about another 20 minutes. Remove
  the birds and vegetables and keep warm.
  
  Remove the bouquet garni and reduce the sauce until it is a syrupy
  consistency. Serve the chicken surrounded by vegetables and masked
  with the sauce.
 
MMMMM

Cheers

YK Jim


... Tip: Brine everything. Well not everything but big birds for sure.

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