Marbled Chicken

An intricate way of presenting a chicken, Marbled Chicken will impress the most blase of gourmets. It may be served as an appetizer for a large dinner party or as part of a cold buffet.

1×3 lb. chicken, boned and slit open

2 teaspoons salt

2 teaspoon black pepper

2 fl. oz. dry sherry

8 oz. sausage meat

4 oz. salami, sliced

4 oz. pistachio nuts, blanched

2 hard-boiled eggs, sliced

4 oz. chicken livers, sliced

4 oz. mushrooms, wiped clean and sliced

1 large red pepper, white pith removed, seeded and sliced

2 oz. butter, cut into small pieces

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).

Lay the chicken out flat, skin side down, on a large sheet of aluminium foil. Sprinkle over the salt and pepper. With a pastry brush, coat the flesh with 2 table-spoon of the sherry. Arrange half the sausage meat on top of the chicken, leaving a 2-inch border. Cover with the salami, then layers of the pistachios, eggs, chicken livers, mushrooms and red pepper. Top with the remaining sausage meat.

Push the legs inside out so that the shape of the chicken is square. Tuck in the wings. Pour over the remaining sherry.

Fold over the ends, then the sides, to make a neat parcel. With a trussing needle and thread, close up the joins.

Dot the chicken with the butter. Bring the edges of the foil together up and over the bird to enclose it completely. Fold the edges to seal the parcel.

Place the parcel in a roasting tin and place the tin in the centre of the oven. Roast very slowly for 2½ to 3 hours or until the juices that run out of the chicken when pierced with a skewer are clear.

Remove the chicken from the oven and set it aside to cool completely, in the foil.

When the chicken is cold, remove and discard the foil and the thread. Cut the chicken into slices and serve.

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