A wonderful dish that is perfect for a festive table.
It is necessary
- - 1 chicken;
- - 250 g of white bread;
- - 100 ml of milk;
- - 2 eggs;
- - 100 g of butter;
- - 100 g of mushrooms;
- - 100 g of chicken liver;
- - 50 ml of brandy;
- - vegetable oil for frying;
- - salt;
- - pepper;
Instructions
Step 1
The chicken carcass must be thoroughly rinsed, remove all feathers, excess fat, yellowed skin and always the sebaceous gland near the tail, then wipe off unnecessary moisture with a paper towel.
Step 2
Pour milk over the bread and leave to saturate for half an hour, then squeeze well.
Step 3
Peel the mushrooms, wash, chop finely and lightly fry in vegetable oil.
Step 4
Rinse the liver with water and pass through a meat grinder, until minced liver is obtained.
Step 5
Grind the softened butter with a wooden spoon. Combine the ingredients together for butter, liver, mushrooms, eggs and bread. Season with salt and pepper, mix thoroughly.
Step 6
Take a chicken carcass, stuff it with the resulting mass of mushrooms, eggs, butter, liver and bread. Then carefully sew up with culinary thread or secure with toothpicks.
Step 7
Combine cognac with vegetable oil and beat thoroughly.
Step 8
Place the chicken carcass on a baking sheet, brush on all sides with a mixture of cognac and butter.
Step 9
Heat the oven to 180 ° C. Bake the chicken for 1.5 hours. Remove the chicken from the oven and remove the string, then place on a platter and garnish as desired.
