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Ingredients
- 1 x Oven-ready chicken weighing about 2.5kg, (5 1/2lb)
- 9 x Thin slices prosciutto crudo, (parma ham)
- 1 x Pig''s trotter, toes removed, split (optional)
- 2 x Carrots
- 2 x Bay leaves
- 2 x Celery sticks
- 5 x Juniper berries
- 6 x Black peppercorns
- 1 sm Onion
- 3 x Cloves
- 150 ml White wine, ( 1/4 pint)
- 2 x Egg white
- 2 x 11 g sachet gelatine, if not using pig''s trotter
- 4 x Hard boiled Large eggs, shelled
- 300 gm Poached cod, skinned, boned and flaked (10z)
- 125 gm Cooked button mushrooms, minced (4oz)
- 2 Tbsp. Fresh white breadcrumbs, (2 to 3)
- 2 Tbsp. Lowfat milk
- 25 gm , (1-1 1/2 ounce) butter,, (25 to 40) softened A healthy pinch of grated nutmeg
- 3 x Egg yolks
- 2 Tbsp. Freshly minced parsley
- 4 x Egg whites Salt
Directions
- First bone the whole chicken. Cut off the wing pinions. Lay the bird on its breast and, using a very sharp knife, slit the skin to expose the backbone.
- Gradually work the skin and flesh away from the carcass till you reach the wing joint.
- Cut the sinews holding it to the carcass. Hold the exposed end of the wing bone in one hand and cut away the flesh along the bone.
- Pull out the bone as you work. Repeat with the other wing bone.
- Continue working the skin and flesh away from one side of the carcass with the knife till the leg joint is reached.
- Cut the sinew between the ball and socket joint joining the thigh bone to the carcass.
- Hold the joint in one hand and cut away the flesh from the leg.
- Scrape the thigh bone clean, then continue cleaning the drumstick till the whole leg bone is free of flesh.
- Remove the leg bone from the carcass and repeat this process with the other leg.
- Carefully cut away the flesh from the breastbone on each side without splitting the skin, and keeping both sides of the bird attached so which it remains in one piece.
- Lift out the carcass. Wipe the chicken carefully and lay it flat, ready for stuffing.
- To make the fish stuffing, remove the yolks from the hard-boiled Large eggs, chop and mix with the flaked cod.
- Add in the mushrooms, then the breadcrumbs and lowfat milk. Blend in the butter, then season with the nutmeg and salt.
- Stir in the egg yolks, one at a time, then fold in the parsley.
- Whisk the raw egg whites till stiff, then fold them into the stuffing. Refrigeratetill required.
- To make the veal stuffing, mix the chopped veal with the onion and pork dripping.
- Stir in the egg to bind these ingredients, then stir in the parsley and the minced hard-boiled egg white, and season with salt.
- Spread the fish stuffing over the cut surfaces of the chicken, cover with the prosciutto, then arrange the veal filling on top.
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 133 | |
| Calories from Fat 34 | 26% |
| Total Fat 3.75g | 5% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 107mg | 4% |
| Potassium 394mg | 11% |
| Total Carbs 6.18g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.47g | 2% |
| Protein 13.5g | 22% |
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