Stuffed farm chicken

Name: Stuffed farm chicken
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 sachet (4,5 g) dried porcini; 1 Bread rolls from the previous day; 3 medium-sized onions; 1/2 bunch Parsley; 40 g Poultry liver (or 1 chicken liver); 15 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g mixed minced meat; 1 egg (size M); 1 TEASPOON Tomato paste; 1 ready-to-cook farm chicken (1.5-1.6 kg); 2-3 TABLESPOONS Oil; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Parsley; 7-10 Tbsp little wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 sachet (4,5 g) dried porcini
1 Bread rolls from the previous day
3 medium-sized onions
1/2 bunch Parsley
40 g Poultry liver (or 1 chicken liver)
15 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g mixed minced meat
1 egg (size M)
1 TEASPOON Tomato paste
1 ready-to-cook farm chicken (1.5-1.6 kg)
2-3 TABLESPOONS Oil
7-10 Tbsp Sweet peppers
7-10 Tbsp Parsley
7-10 Tbsp little wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Soak the mushrooms in 150 ml hot water for about 30 minutes. Put rolls in cold water to soak. Peel and finely dice 1 onion. Wash parsley, shake dry and chop. Wash liver, dab dry and cut into fine cubes. Heat the fat in a pan.
2
Fry the liver for about 1 minute. Add diced onion and fry for 1-2 minutes. Season with salt and pepper and let it cool down. Pour mushrooms on a sieve, collect soaking water. Squeeze the bread roll well and put it in a bowl together with minced meat, egg, liver-onion mixture, mushrooms, parsley, tomato paste, some salt and pepper. Knead into a minced dough. Wash the chicken thoroughly inside and out, dab dry and put some salt in the chicken's abdominal cavity. Fill the chicken with the minced meat mixture, pin it with wooden skewers and tie it up with kitchen string. Tie the legs with kitchen string as well. Mix oil, some salt, pepper and paprika. Put the chicken in a roasting pan with the breast side up, brush with seasoning oil and pour on the soaking water of the porcini mushrooms. Quarter 2 onions and add.
3
Wash the chicken thoroughly inside and out, dab dry and put some salt in the chicken's abdominal cavity. Fill the chicken with the minced meat mixture, pin it with wooden skewers and tie it up with kitchen string. Tie the legs with kitchen string as well. Mix oil, some salt, pepper and paprika. Put the chicken in a roasting pan with the breast side up, brush with seasoning oil and pour on the soaking water of the porcini mushrooms. Quarter 2 onions and add. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours. Brush with frying stock in between. Arrange the finished chicken either whole on a plate or cut in half and remove the filling. Cut the filling into slices and arrange on a plate with the chicken. Garnish with parsley. Serve with salad
4
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours. Brush with frying stock in between. Arrange the finished chicken either whole on a plate or cut in half and remove the filling. Cut the filling into slices and arrange on a plate with the chicken. Garnish with parsley. Serve with salad
5
Waiting time approx. 20 minutes