- a chicken
- 250 g pork meat
- 150 g liquid cream
- 100 g veal pulp
- 50 g raw ham
- 50 g pine nuts
- an egg white
- 20 cl dry white wine
- olive oil
- green and black peppercorns
For the recipe for the stuffed chicken, check the wings, neck and legs with the chicken. Burn it by passing it over the open flame to eliminate any residue of feathers or feathers, then wash and dry it well; salt it externally and internally.
Pass the pork, veal, ham and a clove of garlic in the grinder, collecting the proceeds in a bowl. Mix it with egg white, a pinch of salt, cream, pine nuts and a teaspoon of green pepper. Stuff the chicken with this filling, then close all the openings, sewing them with some kitchen wire; finally tie the chicken with a few turns of string, stopping the wings and thighs from the bust.
Salt the poultry again, season it with a generous amount of black pepper, then put it in a pan with a small onion, a carrot, a celery stick, all diced, and with a sprig of rosemary and a sprig of sage. Drizzle with a little oil and pass in the oven already at 220 ° for about 20 ', then lower the temperature to 190 °, drizzle with the wine and continue cooking for another 50' approximately, occasionally wetting the chicken with its gravy. When cooked, take it out of the oven and drain it from the cooking base which you will degrease and filter. Put it back in the pan with the chicken cut into slices and heat everything well before serving. Since the cold chicken is better sliced, cook it in advance and slice it when you bring it to the table, heating it in its degreased sauce.
Accompany it with chips, blanched for a few minutes in water acidulated by a spoonful of vinegar, and then roasted in the oven with oil, butter or a little chicken gravy.
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