Boned Stuffed Chicken
|Oven ready chicken||3 Pound (1 1/2 Kg)|
|Butter||1 Ounce (25 Grams)|
|Streaky bacon rashers||3 (Few Rashers)|
|Lean veal||1⁄2 Pound (225 Grams)|
|Gammon rashers||1 , cut 1 inch (2 1/2 cm) thick|
|Sausage meat||1⁄2 Pound (225 Grams)|
|Lemon juice||1 Tablespoon|
|Fresh white breadcrumbs||2 Ounce (50 Grams)|
|Lemon||1⁄2 , rind removed|
|Ground ginger||1 Pinch|
|Ground mace||1 Pinch|
|Ground nutmeg||1 Pinch|
|Pepper||To Taste, freshly milled|
To make the stuffing:
1. Trim skin and excess fat from the veal.
2. Slice off the rind and fat from the gammon.
3. Slice gammon fat into 4 long strips, then cut 4 similar size strips of lean meat from the gammon. Reserve separately.
4. In a mincer or food chopper, combine remaining gammon and veal and mince finely 2 to 3 times.
5. Tip into a bowl and add remaining stuffing ingredients to the bowl. Mix lightly but thoroughly.
To debone the chicken
6. Slit the chicken right down the back.
7. Cut off the tail.
8. With a short-bladed, sharp knife, carefully pull flesh away from the bones until you reach the leg joint.
9. Scrape the meat away from the thigh bone.
10. Break the joint and cut through the cartilage at each end.
11. Leaving the drumstick in position, remove the thigh bone.
12. Continue to debone in the same manner until the wing joint is reached.
13. Sever the cartilage at the wing joints, leaving the bone in.
14. Carry on to the ridge of the breast bone.
15. Repeat for the other side, taking care at all times not to cut through the skin and cutting very carefully along the ridge of breast bone to free the carcass.
16. Peel and slice carrots.
17. Peel and roughly chop onion.
18. Preheat the oven to 400°F, 200°C or Gas No. 6 before roasting the chicken.
19. On a meat board or clean work surface, place the boned chicken, skin-side down.
20. Sprinkle lemon juice over the meat to keep it white.
21. Down the center of the chicken, spoon the prepared stuffing.
22. Place strips of the fat and lean gammon alternately over the stuffing
23. Mold remaining stuffing on top of the strips.
24. Cover the stuffing by neatly folding the side flesh over it.
25. Stitch the bird back using trussing thread and needle. Dipping fingers in salt help to get a firm grip and makes the stitching easier.
26. Pull the neck skin over and tuck it under the back. Stitch across.
27. Turn the bird over and mould the breast into a plump shape.
28. Tuck the wings under the body and skewer to seal.
29. Press the drumsticks against the sides of the bird.
30. Taking about a yard of string, wrap the centre of it twice around the drumsticks then cross the string over the back and take it around the wings. Tie in a bow for easy removal before carving.
31. Cover the stuffed and trussed bird and refrigerate until ready to cook.
32. In a roasting pan, make a bed of carrots and onion.
33. Tuck the bay leaf and spoon butter evenly on the vegetables.
34. Place the chicken on top.
35. Lard it with rashers of streaky bacon and then cover with foil.
36. Place in a preheated oven and roast for 30 minutes.
37. Reduce oven temperature to 350°F (180°C or Gas No. 4).
38. Cook for an hour.
39. Remove foil and bacon rashers, baste the bird well with pan drippings.
40. Cook for a final 20 minutes to until brown.
41. Remove the skewer and cut off string and let chicken rest in the pan until quite cold.
42. Place chicken on a serving platter.
43. Use a carving knife and fork to slice the chicken.
44. Serve with a salad and gravy made with pan drippings if you like.