Boiled Stuffed Chicken (Poule Farcie Paysanne)

1. 1

   Grind or process the first 16 ingredients fairly coarsely, then measure.

2. 2

   For each 2 cups, add salt& pepper and egg.

3. 3

   Mix well.

4. 4

   Stuff and sew up the prepared bird.

5. 5

   Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni.

6. 6

   Cover generously with cold water and bring to a boil.

7. 7

   Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird).

8. 8

   Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.

9. 9

   tie the ends securely and cook alongside the bird.

10. 10

    When the bird is cooked, take it out carefully, draining well.

11. 11

    Put it in a roasting pan with a little fat underneath and some smeared over the breast.

12. 12

    Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking.

13. 13

    Remove.

14. 14

    Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce.

15. 15

    (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).

* Per serving · 4 servings · Values may vary.