Saturday, February 17, 2007
Stuff chicken with mixture
Ingredients 1 roasting chicken, with its giblets, boned 30 g (1 oz) butter 1 tbs rosemary 1 wine glass white wine chicken broth oil salt FILLING: 200 g (7 oz) ham 100 g (3.5 oz) bacon 150 g (5 oz) pork loin 150 g (5 oz) beef ½ cup parmesan cheese, grated 1 egg 1 tbs cooked peas 30 ml (1 fl oz) brandy a pinch of nutmeg salt, pepper Preparation: 1. Grind meat (except chicken) together with giblets. Add peas, parmesan cheese, egg, brandy, nutmeg, salt and pepper. Mix well. Stuff chicken with mixture until it has regained its normal shape. Tie wih kitchen twine. 2. Preheat oven to 400 F (200 C). 3. Heat oil, butter and rosemary in a roasting pan. Quickly brown the chicken on a stovetop. Sprinkle with salt and wine. Put in the oven. Check from time to time and add some broth if necessary. |
