An unusual way of presenting chicken, Zola Chicken tastes fabulous. Serve with sauteed potatoes and a crisp green salad.
4 lb. chicken, cleaned, with the liver reserved and finely chopped
1 teaspoon salt
2 teaspoon black pepper
4 oz. chicken liver pate
6 large flat mushrooms, wiped clean with the stalks discarded
2 oz. butter, melted
1 tablespoon butter
1 large onion, finely chopped
2 oz. fresh white breadcrumbs
½ teaspoon salt
½ teaspoon black pepper
2 teaspoon dried marjoram
2 tablespoons single cream
Preheat ±e oven to moderate 350°F (Gas Mark 4, 180CC).
Rub the chicken, inside and out, with the salt and pepper. Using a sharp knife, carefully loosen the skin around the breastbone of the chicken. Run the knife under the skin, separating it from the flesh but being careful not to tear the skin. Using a palette knife or spatula, spread the pate over the breast of the chicken. Cover the pate with the mush- rooms. Set aside while you prepare the stuffing.
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minuces or until it is soft and translucent but not brown. Add the reserved chicken liver and fry, stirring frequently, for 5 minutes. Remove the pan from the heat and transfer the mixture to a medium-sized mixing bowl. Add the breadcrumbs, salt, pepper, marjoram, egg and cream. Beat the ingredients together until they are thoroughly combined.
Spoon the stuffing into the cavity of the chicken and secure with a trussing needle and string. Place the chicken in a large roasting tin and pour over the melted butter. Place the tin in the centre of the oven and bake the chicken for 1| to lj hours or until it is thoroughly cooked and tender.
Remove the chicken from the oven and transfer it to a warmed serving dish. Serve immediately.