Chicken with liver stuffing
easy
75 mins
75 mins
Ingredients
- 1 Bread rolls from the previous day
- 125 ml Milk
- 100 g Calf's liver
- 25 g Butter or margarine
- 1 Egg Yolk
- 1 collar Parsley
- 25 g chopped almonds
- 25 g Raisins
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp ground nutmeg
- 1 (approx. 1.3 kg) ready-to-cook chicken
- 1 Onion
- 2 TABLESPOONS Oil
- 7-10 Tbsp Sweet peppers
- 1/4 l Vegetable broth (instant)
- 800 g Potatoes
- 2 Lettuce (about 100 g each)
- 150 g ripened cream
- 1 TABLESPOON White wine vinegar
- 7-10 Tbsp Sugar
- 100 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Soak rolls in milk. Wash the liver, dab dry and dice finely. Stir fat and egg yolk until smooth. Wash parsley, dab dry, put some leaves aside for garnishing. Finely chop the remaining parsley. Mix the squeezed bread roll, liver, egg yolk, almonds, raisins and half of the finely chopped parsley. Season the filling with salt, pepper and nutmeg.
- 2
Wash the chicken thoroughly under running water and dab dry. Peel and halve the onion. Mix oil, salt, pepper and paprika and coat the chicken inside and outside with it. Put the filling into the chicken and plug it in. Tie the legs and wings together with kitchen string. Place the chicken on the fat pan of the oven rinsed with water. Bake in the preheated oven (electric: 200°C/ gas: level 3) for about 1 hour. After half of the cooking time, pour on the broth. In the meantime, clean and wash the potatoes and halve them as desired. Cook in boiling salted water for about 20 minutes. Clean, wash and drain the salad, pluck into bite-sized pieces and place in a salad bowl. Mix sour cream and vinegar. Season with salt, pepper and sugar and pour over the salad.
- 3
After half of the cooking time, pour on the broth. In the meantime, clean and wash the potatoes and halve them as desired. Cook in boiling salted water for about 20 minutes. Clean, wash and drain the salad, pluck into bite-sized pieces and place in a salad bowl. Mix sour cream and vinegar. Season with salt, pepper and sugar and pour over the salad. Drain the potatoes and sprinkle with the remaining chopped parsley. Remove chicken from the fat pan and keep warm. Pour the roast stock through a sieve into a pot. Add cream and bring to the boil. Stir in sauce thickener, bring to the boil again briefly, season with salt and pepper. Arrange chicken and potatoes on a plate, garnish with the remaining parsley. Add salad and sauce extra
- 4
Drain the potatoes and sprinkle with the remaining chopped parsley. Remove chicken from the fat pan and keep warm. Pour the roast stock through a sieve into a pot. Add cream and bring to the boil. Stir in sauce thickener, bring to the boil again briefly, season with salt and pepper. Arrange chicken and potatoes on a plate, garnish with the remaining parsley. Add salad and sauce extra
- 5
Preparation time approx. 1 1/4 hours
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