Westphalian Chicken

Although the rich, creamy stuffing in this German chicken recipe makes it taste luxurious, it is, in fact, a fairly economical dish. It makes a delicious lunch or dinner served with Parsley Potatoes and fresh green peas.

6 SERVINGS

3 oz. butter, softened

1 large onion, finely chopped

1 X 5 lb. chicken, giblets reserved and finely chopped

4 chicken livers, finely chopped

1/2 teaspoon dried mixed herbs

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh parsley

Westphalian Chicken makes a delicious dinner dish, served with Parsley Potatoes and good German beer.

4 oz. cream cheese

2 oz. fine dry breadcrumbs

1 teaspoon salt

1 teaspoon black pepper

SAUCE

5 fl. oz. dry white wine

5 fl. oz. home-made chicken stock

5 fl. oz. single cream

2 teaspoon salt

2 teaspoon black pepper

Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).

In a small frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the onion, chicken giblets, livers, mixed herbs, basil and parsley and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.

Remove the pan from the heat. Place the onion mixture in a medium-sized mixing bowl and leave to cool for 10 minutes. Add the cheese, breadcrumbs and half the salt and pepper. Stir the ingredients with a fork until they are thoroughly combined.

Place the chicken in a large roasting tin. Spoon the stuffing into the cavity and secure with a trussing needle and string or thread. Rub the chicken all over with the remaining salt and pepper.

Using a palette knife, spread the remaining butter all over the chicken.

Place the roasting tin in the oven and roast the chicken for 15 minutes. Reduce the temperature to moderate 350°F (Gas

Mark 4, 180CC) and continue roasting for a further 1 hour.

Meanwhile, prepare the sauce. In a large mixing bowl, combine the wine, stock, cream, salt and pepper and stir well.

Remove the roasting tin from the oven and pour the mixture into the tin. Return the tin to the oven and cook for a further

30 minutes.

Remove the roasting tin from the oven. Transfer the chicken to a warmed serving dish. Remove the string or thread.

With a metal spoon, skim off any fat from the surface of the juices. Pour the sauce into a warmed sauceboat and serve at once, with the chicken.

19. March 2012 by admin
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