16 th century Chicken Casserole of King Henry IV of France



Preparation Time: 20 mins +30 mins resting time
 
Notes:
 
Ingredients:

1 large Chicken approx 4-5lbs ( 2.5 kg )
6 pt ( 3.5 lt ) Chicken Stock
Slat and pepper.

FOR THE STUFFING

4 slices of Bayonne Ham chopped ( other ham may be used )
8oz  ( 225 g )Veal mince
8oz (225g) Pork mince
2 Chicken livers
1oz ( 25g ) unsalted butter
2 med size onions chopped
2 garlic cloves crushed
1 tblsp double cream
4 oz ( 100 G )Fresh Breadcrumbs
1 tsp dried tarragon
1 tsp dried sage
2 tblsp Armagnac
1/2 tsp fresh grated nutmeg
2 egg yolks
salt and pepper

 
Method:

season the bird inside and out
with the salt and pepper
in a large bowl combine all the stuffing mixture together
mix well and leave to stand for 30 mins ( this will allow time for the breadcrumbs to absorb any moisure and firm up )
Stuff the bird and place into a large oven proof casserole
Pour  the stock into the casserole cover and place into a pre heated oven at 180 dgr for approx 1.5 hours .
Then remove the lid and cook for a further 30 mins or until cooked .
Serve when ready.
 
Serves: 4- 6 portions
 
     
 
 
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