Description
I think not much will surprise you this recipe. But this recipe is our family Christmas tradition. Maybe useful to someone. The recipe is a little troublesome, but the result is worth it.
Ingredients
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Chicken
1 piece
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Mushrooms
200 g
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Bread
200 g
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Mayonnaise
2 Tbsp
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Cream
50 ml
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Vegetable oil
0.5 tsp
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Pepper white
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Salt
-
Spices
-
Nutmeg
Cooking
Singe the chicken over the fire, wash, cut off the tail. The fat in their tail remove and set aside. Cut in the abdomen and flatten into a cutting Board.
Try gently to separate the skeleton from the meat. These parts are then useful for the broth.
Wings not cut, just separated from the backbone at the joint.
Chicken take out the chicken, removing with stocking the skin.
Then very gently separate skin and meat, being careful not to damage it.
In the end we are left with a whole skin and meat.
Chicken mince. White bread soak in cream.
To the mince add cream, mayonnaise, white bread, ground white pepper, grated nutmeg, salt. Mix well the ground beef and remove to refrigerator. Mushrooms clean, wash, cut and fry in vegetable oil.
On the skin put chicken mince, sprinkle with dried herbs de Provence (Basil, rosemary, marjoram), the top layer of mushrooms and mince again. Stuffing stuff the "legs".
Then sew with a thread slit. and once again hands give the chicken form.
Put seam side down in a baking dish, grease with vegetable oil and bake it in the oven.
Allow to cool in the form. Then cut and serve.
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