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Chicken Paristenne

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Ingredients
  Roasting chicken 10 1⁄2 Pound (3 Pieces, 3 1/2 Pound Each)
  Butter 1⁄4 Cup (4 tbs)
  Stock 3⁄4 Cup (12 tbs)
  Sherry 1⁄4 Cup (4 tbs)
For stuffing
  Butter 2 Tablespoon
  Scallion/Shallot 1 , finely chopped
  Cooked ham 1⁄2 Pound, ground
  Veal 1⁄2 Pound, finely chopped
  Fresh white breadcrumbs 1 Cup (16 tbs)
  Chopped mixed herbs 1 Tablespoon (Including Parsley, Thyme, Rosemary And Basil)
  Egg 1 , beaten to mix
For veloute sauce and liaison
  Butter 2 1⁄2 Tablespoon
  Flour 2 Tablespoon
  Chicken stock 1 1⁄4 Cup (20 tbs)
  Egg yolk 1
  Light cream 1 Cup (16 tbs)
  Mushrooms 1⁄4 Pound, sliced (1 Cup)
  Butter 1 Tablespoon
  Lemon juice 1 Teaspoon (Use 1 Squeeze)
Directions

First prepare stuffing: melt butter in a small pan and cook shallot or scallion until soft; cool.
Combine ham with veal, breadcrumbs and herbs.
Add shallot, season well and stir in the beaten egg to bind the mixture.
Bone chicken, rub the inside with salt and pepper and spread with the stuffing.
Sew up with string or secure with poultry pins and truss firmly.
Set in a roasting pan, rub bird well with butter and pour stock and sherry around.
Roast in a hot oven (400°F) for 1 1/2 hours or until skewer inserted in the center for 1 minute is hot to the touch when withdrawn.
Baste and turn bird every 20 minutes during cooking.
Meanwhile prepare the sauce: in a saucepan melt butter, stir in flour and cook over medium heat, stirring, until straw colored.
Take pan from heat, add stock and bring to a boil, stirring continuously.
Simmer 3-4 minutes and set aside.
To cook the mushrooms, melt 1 tablespoon butter in a pan and saute the mushrooms over gentle heat until tender, adding a squeeze of lemon juice to keep them white, reserve.
Make a liaison by beating the egg yolk lightly and stirring the cream into it.
Just before serving, reheat sauce, blend a little into the liaison and stir this mixture back into the remaining sauce.
Reheat carefully without boiling, stirring until sauce thickens slightly.
Add mushrooms and taste for seasoning.
When chicken is cooked, remove the pins and trussing string and carve in slices.
Arrange on a platter, spoon over a little of the sauce and serve the rest separately.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Servings: 
20

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