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INGREDIENTS |
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- 1 chicken 2kg
- 1kg of potatoes
- 1 box mushrooms
- 20g dried black mushrooms
- 75g chicken liver
- 1 shallot
- 1 clove chopped garlic
- 1 tablespoon chopped parsley
- 1 tablespoon oil
- 20g butter
- Salt and pepper
The juice of chicken
- The bones of chicken
- Nose down 1 onion 3 cloves
- 1litre water
- 1 bouquet decorate (thyme, parsley, rosemary, bay leaves)
- 1 carrot
- Salt and pepper |
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| PREPARATION |
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| TIME OF PREPARATION : 45 mn |
- Boning chicken gently takes care not to pierce and leave a little flesh on the skin.
- Peel and mince the shallots.
- Peel and wash the potatoes and cut them into four.
- Wash and cut the chicken liver into pieces.
- Cut the white flesh and thighs removed in small pieces.
- Soak the black mushrooms in a bowl of warm water, drain them.
- Heat the oil in a frying pan, bring back the minced shallot and chopped garlic, add the mushrooms and pieces of liver, stirring occasionally for 5 minutes, add salt and pepper, remove from heat and cool .
- Pass the mixture of mushrooms in a blender with the electric chair chicken and parsley.
- Spread the skin of chicken on a work plan salt and pepper, spread over black mushrooms, put in the middle of the skin flange farce fold the ends and maintain well with kitchen twine.
- Prepare a juice chicken with the bones of chicken, onion, carrot, bouquet garni, salt, pepper and cook 45 minutes, filter preparation for the Chinese.
- Put chicken stuffed in a gratin dish, add chunks of potatoes and butter, moisten with 500ml chicken stock.
- Bake in a preheated oven at 180 degrees C for 1 hour until chicken is golden.
- Cut the chicken stuffed into thin slices, place them on a serving platter surround them with potatoes.
- Serve immediately.
Posted by femmezoom
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