BOILED STUFFED CHICKEN (POULE FARCIE PAYSANNE)

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Boiled Stuffed Chicken (Poule Farcie Paysanne) image

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

1 (4 lb) stewing chicken
fat (for greasing)
wine (optional)
1 chicken gizzard
1 chicken heart
1 chicken liver
1/2 lb cooked ham or 1/2 lb raw ham (e.g.parma)
1/2 lb fresh pork fillet
1/4 lb lean veal
1/4 lb bacon
1 onion
3 cloves garlic
1 cup parsley
1 cup celery leaves
1 1/2 cups chard leaves or 1 1/2 cups spinach (or other greens)
3 slices crustless bread
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
4 -5 cloves garlic
2 cloves
1 large onion, studded with the cloves
salt and pepper
bouquet garni

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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