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1
Tie the bouquet garni ingredients together with string.
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2
Preheat the oven to 180C/gas 5.
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3
First make the stuffing.
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4
Clean and chop the livers, removing any green bits or possibly sinew, and wipe dry.
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5
Chop the mushrooms and one shallot finely.
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6
Remove the thyme leaves from the stems.
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7
Heat 1oz butter in a frying pan, add in the shallot and soften.
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8
Add in the livers and brown on all sides, stirring briskly.
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9
Add in the mushrooms and cook lightly.
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10
Stir in the Madeira and scrape up all the pan juices.
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11
Stir in the breadcrumbs, thyme and seasoning.
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12
Add in a very little stock if needed to bind.
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13
Wash the birds and pat dry.
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14
Lift the breast skin, making a pocket, and stuff with the liver mix.
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15
If there is any left over, fill the cavities of the birds.
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16
Season.
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17
Chop the leeks in half, peel the carrots and chop into chunks, then peel the celeriac and chop into pcs.
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18
Leave the peeled shallots whole.
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19
Heat the remaining butter in a heavy-based pan.
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20
Fry the prepared vegetables, seasoning as you go, till golden brown.
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21
Remove from the pan and reserve.
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22
Fry the chicken to seal on all sides.
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23
Remove and reserve.
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24
Deglaze the pan with the red wine and chicken stock.
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25
In a large ovenproof dish or possibly baking tin, sit the prepared birds breast down with the vegetables and bouquet garni.
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26
Pour over the warm deglazed pan juices and stock.
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27
Braise in a medium oven for 10 min.
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28
Remove from the oven and sit the birds on their backbones.
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29
Baste with cooking liquor.
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30
Continue roasting till cooked - about another 20 min.
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31
Remove the birds and vegetables and keep hot.
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32
Remove the bouquet garni and reduce the sauce till it is a syrupy consistency.
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33
Serve the chicken surrounded by vegetables and masked with the sauce.
