| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Sainsbury9 | 6 | Servings | |
INGREDIENTS
| 1 | Oven-ready chicken weighing | |
| about 2.5kg 5 1/2lb | ||
| 9 | Thin slices prosciutto | |
| crudo parma ham | ||
| 1 | Pig's trotter, toes | |
| removed split | ||
| optional | ||
| 2 | Carrots | |
| 2 | Bay leaves | |
| 2 | Celery sticks | |
| 5 | Juniper berries | |
| 6 | Black peppercorns | |
| 1 | Onion | |
| 3 | Cloves | |
| 150 | White wine, 1/4 pint | |
| 2 | Egg white | |
| 2 | 11 g sachet gelatine, if not | |
| using pig's | ||
| trotter | ||
| 4 | Hard boiled eggs, shelled | |
| 300 | g | Poached cod, skinned boned |
| and | ||
| flaked 10oz | ||
| 125 | g | Cooked button mushrooms |
| chopped 4oz | ||
| 2 | T | Fresh white breadcrumbs, 2 |
| to 3 | ||
| 2 | T | Milk |
| 25 | G, 1-1 1/2 oz butter 25 | |
| to 40 | ||
| softened | ||
| A pinch of grated nutmeg | ||
| 3 | Egg yolks | |
| 2 | T | Freshly chopped parsley |
| 4 | Egg whites | |
| Salt |
INSTRUCTIONS
First bone the whole chicken. Cut off the wing pinions. Lay the bird on its breast and, using a very sharp knife, slit the skin to expose the backbone. Gradually work the skin and flesh away from the carcass until you reach the wing joint. Cut the sinews holding it to the carcass. Hold the exposed end of the wing bone in one hand and cut away the flesh along the bone. Pull out the bone as you work. Repeat with the other wing bone. Continue working the skin and flesh away from one side of the carcass with the knife until the leg joint is reached. Cut the sinew between the ball and socket joint joining the thigh bone to the carcass. Hold the joint in one hand and cut away the flesh from the leg. Scrape the thigh bone clean, then continue cleaning the drumstick until the whole leg bone is free of flesh. Remove the leg bone from the carcass and repeat this process with the other leg. Carefully cut away the flesh from the breastbone on each side without splitting the skin, and keeping both sides of the bird attached so that it remains in one piece. Lift out the carcass. Wipe the chicken carefully and lay it flat, ready for stuffing. To make the fish stuffing, remove the yolks from the hard-boiled eggs, chop and mix with the flaked cod. Add the mushrooms, then the breadcrumbs and milk. Blend in the butter, then season with the nutmeg and salt. Stir in the egg yolks, one at a time, then mix in the parsley. Whisk the raw egg whites until stiff, then fold them into the stuffing. Chill until required. To make the veal stuffing, mix the minced veal with the onion and pork dripping. Stir in the egg to bind these ingredients, then stir in the parsley and the chopped hard-boiled egg white, and season with salt. Spread the fish stuffing over the cut surfaces of the chicken, cover with the prosciutto, then arrange the veal filling on top. continued in part 2
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Nutrition (calculated from recipe ingredients)
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Calories: 338
Calories From Fat: 223
Total Fat: 25g
Cholesterol: 298.8mg
Sodium: 1207.5mg
Potassium: 481.1mg
Carbohydrates: 6.5g
Fiber: 1.4g
Sugar: 3.2g
Protein: 21.2g