Chicken with Pink and Green Peppercorns #1 of 2

Ready in 1 hour

Top-ranked recipe named "Chicken with Pink and Green Peppercorns #1 of 2"

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Try this Chicken with Pink and Green Peppercorns #1 of 2 recipe, or contribute your own. "Masterchefs" and "Poultry" are two tags used to describe Chicken with Pink and Green Peppercorns #1 of 2.


Ingredients

Are you making this? 
(carrots, turnips,
1 ds Thyme
1/2 ts Peppercorns, green
string beans or
Pepper (to taste)
6 Mushrooms, shiitake, diced
(Morels may be subbed)
1 ds Nutmeg
1 c Cognac
Salt (to taste)
1/2 ts Peppercorns, green
2 Chickens, whole, (1 1/4 to
1 c Cognac (leftover marinade
1/2 ts Peppercorns, pink
1 1/2 lb each)
removed
1/2 ts Peppercorns, pink (do not
SAUCE
zucchini)
use South American pink
CHICKEN
1/2 c Veal, chicken, or white meat
of turkey, ground fine
peppercorns)
1 sm Bay leaf, crushed
sauce from chicken)
Salt (to taste)
1 c Veal, demi-glace
1 sl Bread, white, crusts
Vegetables for garnish
1/2 c Cream, heavy
STUFFING
1/2 c Cream, heavy
ASSEMBLY

Original recipe makes 4 Servings

Servings  

Preparation

For the Chicken: ================ To bone the chicken, producing two servings (or globi) per chicken, begin by cutting down along the breast bone, scraping along the bone to keep the meat intact. Disjoint the wing and continue boning along the wishbone. Turn the chicken over and cut along the back bone, carving out the meat from the bone. Disjoint the thigh and continue to remove the entire half of the chicken with the skin intact. Cut off the wing at the first joint leaving only the shoulder bone attached to the carcass. Scrape the meat off of this remaining wing bone to remove the bone, leaving meat and skin attached to the half chicken. Remove the thigh bone, leaving meat attached to the chicken half. Cut around the knob end of the leg, releasing the skin and the tendons. Press the leg meat and skin firmly toward the thigh so that 1 1/2 to 2 inches of the leg bone is exposed. Cut the knob off the end of the leg bone. Repeat the process with the second half of the chicken. Marinate the chicken meat for one hour in cognac, thyme and bay leaf. [Continued in Chicken with Pink and Green Peppercorns #2 of 2] File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Calories Per Serving: 336 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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