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Name: Braised Stuffed Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Celery; 2 oz Unsalted butter; Salt and ground black pepper; 1 lb Celeriac; 9 Shallots; 1/2 pt Brown chicken stock; 4 sm Leeks; 3 Carrots; 3 Sprigs fresh thyme or winter; 4 Poussin chickens and their; 1/4 pt Red wine; 2 oz Brown mushrooms; 1 tb Madeira; 1 oz Fresh white breadcrumbs; 4 Parsley sprigs; 3 Thyme sprigs; 2 Bay Leaves

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INGREDIENTS

1 Celery
2 oz Unsalted butter
Salt and ground black pepper
1 lb Celeriac
9 Shallots
1/2 pt Brown chicken stock
4 sm Leeks
3 Carrots
3 Sprigs fresh thyme or winter
4 Poussin chickens and their
1/4 pt Red wine
2 oz Brown mushrooms
1 tb Madeira
1 oz Fresh white breadcrumbs
4 Parsley sprigs
3 Thyme sprigs
2 Bay Leaves

Servings

INSTRUCTIONS

BOUQUET GARNI: ( 1 Stick celery 2 Bay leaves 3 Sprigs thyme 4 Sprigs parsley) Tie the bouquet garni ingredients together with string. Preheat the oven to 180C/gas 5. First make the stuffing. Clean and chop the livers, removing any green bits or sinew, and wipe dry. Chop the mushrooms and one shallot finely. Remove the thyme leaves from the stems. Melt 1oz butter in a frying pan, add the shallot and soften. Add the livers and brown on all sides, stirring briskly. Add the mushrooms and cook lightly. Stir in the Madeira and scrape up all the pan juices. Stir in the breadcrumbs, thyme and seasoning. Add a very little stock if needed to bind. Wash the birds and pat dry. Lift the breast skin, making a pocket, and stuff with the liver mixture. If there is any left over, fill the cavities of the birds. Season. Chop the leeks in half, peel the carrots and chop into chunks, then peel the celeriac and chop into pieces. Leave the peeled shallots whole. Heat the remaining butter in a heavy-based pan. Fry the prepared vegetables, seasoning as you go, until golden. Remove from the pan and reserve. Fry the chicken to seal on all sides. Remove and reserve. Deglaze the pan with the red wine and chicken stock. In a large ovenproof dish or baking tin, sit the prepared birds breast down with the vegetables and bouquet garni. Pour over the hot deglazed pan juices and stock. Braise in a medium oven for 10 minutes. Remove from the oven and sit the birds on their backbones. Baste with cooking liquor. Continue roasting until cooked - about another 20 minutes. Remove the birds and vegetables and keep warm. Remove the bouquet garni and reduce the sauce until it is a syrupy consistency. Serve the chicken surrounded by vegetables and masked with the sauce.

NOTES

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Braised Stuffed Chicken

1 Celery
2 oz Unsalted butter
 Salt and ground black pepper
1 lb Celeriac
9 Shallots
1/2 pt Brown chicken stock
4 sm Leeks
3 Carrots
3 Sprigs fresh thyme or winter
4 Poussin chickens and their
1/4 pt Red wine
2 oz Brown mushrooms
1 tb Madeira
1 oz Fresh white breadcrumbs
4 Parsley sprigs
3 Thyme sprigs
2 Bay Leaves

BOUQUET GARNI:  (  1    Stick celery      2    Bay leaves      3    Sprigs thyme      4    Sprigs parsley)   Tie the bouquet garni ingredients together with string. Preheat the  oven to 180C/gas 5.    First make the stuffing. Clean and chop the livers, removing any  green bits or sinew, and wipe dry. Chop the mushrooms and one shallot  finely. Remove the thyme leaves from the stems. Melt 1oz butter in a  frying pan, add the shallot and soften. Add the livers and brown on  all sides, stirring briskly. Add the mushrooms and cook lightly. Stir  in the Madeira and scrape up all the pan juices.    Stir in the breadcrumbs, thyme and seasoning. Add a very little stock  if needed to bind.    Wash the birds and pat dry. Lift the breast skin, making a pocket, and  stuff with the liver mixture. If there is any left over, fill the  cavities of the birds. Season.    Chop the leeks in half, peel the carrots and chop into chunks, then  peel the celeriac and chop into pieces. Leave the peeled shallots  whole.    Heat the remaining butter in a heavy-based pan. Fry the prepared  vegetables, seasoning as you go, until golden. Remove from the pan and  reserve.    Fry the chicken to seal on all sides. Remove and reserve. Deglaze the  pan with the red wine and chicken stock. In a large ovenproof dish or  baking tin, sit the prepared birds breast down with the vegetables  and bouquet garni. Pour over the hot deglazed pan juices and stock.  Braise in a medium oven for 10 minutes. Remove from the oven and sit  the birds on their backbones. Baste with cooking liquor.    Continue roasting until cooked - about another 20 minutes. Remove the  birds and vegetables and keep warm.    Remove the bouquet garni and reduce the sauce until it is a syrupy  consistency. Serve the chicken surrounded by vegetables and masked  with the sauce.

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Nutrition

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Serving Size: 1 Serving (1912g)
Recipe Makes: 1 servings

Calories: 1499
Calories from Fat: 479 (32%)

Amt Per Serving		% DV

	Total Fat 53.2g	71 %
	Saturated Fat 30.6g	153 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 4.4g
Cholesterol 127.6mg		39 %
Sodium 1399.7mg		48 %
Potassium 4452.7mg		117 %
Total Carbohydrate 194.2g		57 %
	Dietary Fiber 24g	96 %
	Sugars, other 170.1g
Protein 31.9g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1499

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