Have not tried this but it looks like fun and I am going hunting for an "old bird"!! from French Country Kitchen - Ann Hughes-Gilbey
Provided by Derf2440
Categories Lunch/Snacks
Time 2h25m
Yield 4-5 serving(s)
Number Of Ingredients 24
Steps:
- Grind or process the first 16 ingredients fairly coarsely, then measure.
- For each 2 cups, add salt& pepper and egg.
- Mix well.
- Stuff and sew up the prepared bird.
- Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni.
- Cover generously with cold water and bring to a boil.
- Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird).
- Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.
- tie the ends securely and cook alongside the bird.
- When the bird is cooked, take it out carefully, draining well.
- Put it in a roasting pan with a little fat underneath and some smeared over the breast.
- Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking.
- Remove.
- Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce.
- (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).
Nutrition Facts : Calories 1263.2, Fat 86, SaturatedFat 26.1, Cholesterol 481, Sodium 1029.8, Carbohydrate 20.4, Fiber 2.6, Sugar 4.5, Protein 96.8
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