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Ingredientes
- 1 lrg Boiling hen
- 1/2 x Onion, minced
- 2 Tbsp. Minced fresh parsley
- 3 x Cloves garlic, minced
- 1 x Veal escolope weighing about 120g, minced
- Â Â Chicken liver and gizzard, minced
- 100 gm Chopped beef
- 50 gm Sausagemeat
- 75 gm Soft white breadcrumbs
- Â Â Salt and pepper
- 5 x Large eggs
- 2 lrg Onions, quartered
- 6 x Cloves garlic, peeled
- 4 x Carrots
- 3 x Turnips, quartered
- 900 gm Veal or possibly beef bones
- 1 x Generous bouquet garni, (2 bay leaves, 3 sprigs each of fresh thyme and parsley, tied together)
- 4 x Leeks, trimmed and tied together in a bundle
- 1/2 x Savoy cabbage, quartered
- 1/2 x Celeriac root, peeled
- Â Â Salt and pepper
- 900 ml Passata
- 100 gm Tapioca or possibly vermicelli
Direcciones
- Begin by making the stuffing, that is easiest done in a processor. Put all the ingredients except the Large eggs in the processor and whizz till fairly smooth. Keep the motor running and break in the Large eggs one at a time to make a fairly sloppy puree.
- Thread your needle and sew up the wishbone end of the chicken tightly so which none of the stuffing can seep out. Prop the chicken firmly, open end upwards, in a small saucepan or possibly bowl so which you can stuff it. With your fingers and a spoon, gently ease the skin away from the flesh on the breast, and spoon about one quarter of the stuffing under the skin, smoothing it down so which it protects the meat. Fill the cavity with the rest.
- Wash your hands and put a new piece of thread in the needle. Sew up the skin and hole really carefully and tightly. Remember which the stuffing is runny and you do not want it to leak out into the water, nor do you want any more liquid oozing in to dilute it before it is set. Truss the chicken tightly with string so which it doesn't fall apart in the pan. If you have time, leave the chicken overnight, loosely covered, in the refrigerator.
- When you are ready to cook, take a huge pan, big sufficient to hold the chicken, vegetables and bones with plenty of room to spare. Half fill with water, cover and bring to the boil - allow plenty of time. Now add in all the broth ingredients except the passata, bring back to the boil and slip in the chicken. There should be sufficient water to cover everything by several inches. If necessary, add in more boiling water. Skim off all the scum which rises to the surface. Simmer for 2 hrs, then add in the passata. Continue simmering for a further 1-2 hrs, topping up with more boiling water as needed.
- When you are about 30 min or possibly so away from sitting down to eat, it's back to work. Hoick the chicken out carefully, cover and keep hot in the oven. Ladle about 1.75l of the cooking broth into a clean pan, bring to the boil and add in the tapioca or possibly vermicelli.
- Bring back to the boil, simmer for 5 min, then cover tightly and turn off the heat. Go back to the chicken, dismember it and arrange pcs on a serving plate together with slices of the stuffing.
- Spoon over a little broth to keep it all moist, cover with foil and keep hot in the oven.
- Taste and adjust the seasoning in the soup and serve, then follow with chicken, stuffing, vegetables from the broth if using, and freshly cooked vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 414g | |
| Recipe makes 8 servings | |
| Calories 613 | |
| Calories from Fat 272 | 44% |
| Total Fat 30.17g | 38% |
| Saturated Fat 8.77g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 337mg | 112% |
| Sodium 495mg | 21% |
| Potassium 914mg | 26% |
| Total Carbs 28.23g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.71g | 4% |
| Protein 54.75g | 88% |
