Chicken Stuffed With Chicken Livers, Cream Cheese And Herbs
|Butter||3 Ounce, softened (75 Gram)|
|Onion||1 Large, finely chopped|
|Chicken/Capon||5 Pound (2.5 Kilogram)|
|Chicken livers||4 , finely chopped|
|Thyme||2 Teaspoon, freshly chopped|
|Marjoram||2 Teaspoon, freshly chopped|
|Chervil||2 Teaspoon, freshly chopped|
|Parsley||1 Tablespoon, freshly chopped|
|Cream cheese||4 Ounce (125 Gram)|
|Fine dry breadcrumbs||2 Ounce (50 Gram)|
|Black pepper||To Taste|
|Dry white wine||5 Fluid Ounce (150 Milliliter)|
|Chicken stock||5 Fluid Ounce (150 Milliliter)|
|Single cream||5 Fluid Ounce (150 Milliliter)|
Melt 25 g/1 oz of the butter in a frying pan.
Add the onion and fry until it is soft but not brown.
Add the chicken livers, thyme, marjoram, chervil and parsley.
Fry for a further 3 minutes, stirring frequently.
Remove from the heat and allow to cool slightly, then stir in the cream cheese, breadcrumbs and salt and pepper to taste.
Stuff the chicken with the cream cheese mixture and truss.
Place the chicken in a roasting tin and rub with salt and pepper.
Spread with the remaining butter.
Roast in a medium oven (190° C/375° F or Gas Mark 5) for 1 1/2 hours.
Mix together the wine, stock and cream and pour into the tin around the chicken 30 minutes before the end of the cooking time.
Transfer the chicken to a warmed serving dish and untruss.
Skim any fat from the surface of the cooking liquid, adjust the seasoning and pour into a sauce-boat.
Serve this sauce with the chicken.