INGREDIENTS

INSTRUCTIONS

lb Pins Muslin 5 c Strong chicken stock To make the stuffing: soak the
bread in the milk. Saute the onion in olive oil until translucent and
add the parsley. Place all the stuffing ingredients except the eggs  in
a food processor and process until well blended. Add the eggs and
blend for a few more seconds. To stuff the chicken: spread out the
bird and season to taste with salt and pepper. Shape the stuffing  into
a rectangular block and place it in the centre of the bird. Wrap  the
flesh tightly around the stuffing and pin the flesh together with
poultry pins. Soak the muslin in water, wring it out, wrap it around
the chicken with string in three places. To cook the chicken: bring
the stock to the boil in a large saucepan, add the chicken and simmer
for 1 1/2 hours. Remove from the stock and allow to cool. Remove the
muslin, slice the chicken and serve with Cumberland sauce (recipe
follows), James Connolly Cumberland Sauce: rind of 2 oranges and 2
lemons, cut into julienne strips 2/3 cup redcurrant jelly 2
tablespoons Dijon mustard 1/2 cup fresh orange juice 1 1/3 cups tawny
port Blanch the rind in boiling water and drain. Repeat the process
twice. Place all the ingredients in a saucepan and simmer for 10
minutes or until the sauce thickens slightly. Serve cold. James
Connolly Bon Appetit-Exec.Chef Magnus Johansson Submitted By SHERREE
JOHANSSON On 08-23-94 Posted to MC-Recipe Digest V1 #487 by Nancy
Berry <nlberry@prodigy.net> on Feb 27, 1997.

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