Chicken fried in Norman

Description

Poulet Roti a la Normande is a chicken stuffed with giblets with herbs and creamy sauce. It was prepared by Julie Powell in "Julie and Julia cooking happiness prescription".

Ingredients

Chicken stomachs

3 piece
The pie

3 piece
Chicken liver

3 piece
Shallots

1 Tbsp
Cream cheese

4 Tbsp
Parsley

3 Tbsp
Tarragon

0.125 tsp
Crumb bread

0.66 cup
Butter

5 Tbsp
Vegetable oil

0.5 tsp
Salt
Black pepper
Chicken

1 piece
Salt
Butter

1 Tbsp
Cream

0.5 cup
Broth

3 Tbsp
Cream

4 Tbsp
Salt
Black pepper
Lemon juice

Cooking

The stomach, heart and liver to grind or scroll in a meat grinder. In skillet, heat 1 tbsp butter and vegetable oil, fry the stomach within 2 minutes. Then add heart, liver and minced shallots (green onions). Fry for a further couple of minutes. Place it into a bowl and let cool.

Add the remaining ingredients and mix.

Chicken wash and dry. RUB inside with salt and stuff.

Sew or stab a hole."Fill" - to tie up the chicken so the legs, wings and neck were kept in their seats during cooking and the chicken on the table looked neat. The French seasoned chicken "in two lines". The first knot tied near the tail to fasten the legs and the second on the breast to secure the wings and neck.

Dry chicken and RUB with butter. Put in an ovenproof dish with the breast up and bake in the oven for 90 minutes at 180 C. after 20 minutes, start to turn the chicken that it fried from all sides for 10-15 minutes.

In the last 20 minutes of roasting let the chicken lie on the back and water it every 3-4 minutes 2 tbsp. of cream. The chicken is ready remove onto a plate and season with salt.

The cream will be in the dish where roasted chicken, pour in a pot, add the broth and cook over high heat for 3-5 minutes. Remove from heat and add more cream, salt and pepper to taste, add the lemon juice. Baste the chicken with a spoon of sauce, and the rest serve separately.

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