For such a dish, it is better to have a village chicken, since this product can withstand a long preparation and does not fall apart. And you also need to remember that cooking stuffed chicken in Toulouse will take more than one hour of time.
It is necessary
- - chicken - 1 pc.;
- - milk - 4 tablespoons;
- - fresh bread - 100 g;
- - garlic - 4 cloves;
- - raw smoked ham - 200 g;
- - chicken egg - 2 pcs.;
- - fresh parsley - a bunch;
- - nutmeg - a pinch;
- - onion - 1 pc.;
- - cloves - 2-3 pcs.;
- - bay leaves - 2 pcs.;
- - thyme - 2 stems;
- - carrots - 2 pcs.;
- - celery - 2 stalks;
- - peppercorns - 10 pcs.;
- - salt and ground pepper - to taste.
Instructions
Step 1
Pour three liters of water into a large saucepan. Dip washed and peeled carrots, celery and onions into it. Also add peppercorns, cloves, two cloves of garlic.
Step 2
Rinse the chicken, separate the neck from it, gut, rinse. Throw the neck, heart, stomach into a saucepan with spices and vegetables. Bring liquid to a boil over low heat.
Step 3
Heat milk, pour into a bowl, add crumbled bread. Rinse the chicken liver well and chop. Chop the ham, combine with the liver, season with the squeezed garlic. Stir in salt, pepper and nutmeg powder.
Step 4
Wash the parsley, chop finely. Rinse eggs in running water, break into a bowl with bread crumbs. Put the parsley with the minced meat. Mix the composition well with a wooden spatula, it is necessary to obtain a homogeneous mass.
Step 5
Lay the chicken on the work table, salt and pepper from the inside. Next, fill the inside of the poultry with the cooked minced meat. Sew up all the necessary places on the chicken with thick kitchen thread to avoid losing the filling during cooking. Pull the chicken wings and legs together so that they are adjacent to the carcass during cooking.
Step 6
Cook the stuffed chicken in the broth for two hours, keeping the pan heating to a minimum.
Step 7
For the last half hour of cooking, add salt to the broth. Place the finished chicken on a platter, cool. Then remove the ropes. Divide in half with a knife, carefully remove the filling. Cut the chicken and filling into portions.
Step 8
Serve the Toulouse-style chicken with the filling and chicken pieces on the plates. Serve homemade mayonnaise and broth in cups with the meat.
