INGREDIENTS

INSTRUCTIONS

BOUQUET GARNI
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.
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