Boned Stuffed Chicken from The Times Cookery Book by Katie Stewart
A boned and stuffed chicken looks most attractive when sliced. Easy to serve and economical, it makes a good choice for a buffet supper. Prepare the stuffing before starting on the bird. Trim any s...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Meat grinder
- Spoon
- Oven
- Roasting pan
Ingredients
- freshly milled pepper
- pinch ground ginger, mace and nutmeg
- rind of ½ small lemon
- 1 tablespoon lemon juice
- 2 oz (50 g) fresh white breadcrumbs
- ½ lb (225 g) sausage meat
- 1 small egg
- ½ lb (225 g) lean veal
- 1 gammon rasher cut 1 inch (2½ cm) thick
- 1 oz (25 g) butter
- few rashers streaky bacon
- 1 onion
- 1 bay leaf
- lemon juice
- 2 carrots
- 1 (3 lb) (1½ kg) oven-ready chicken
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