Boiled Stuffed Chicken Poule Farcie Paysanne Recipes

POULET FARCI TRUFFIERE

Steps:

• Dry chicken and place 2 truffles inside. Slice remaining truffle very thinly. Carefully slide slices under the skin of the chicken. Cover the bird with waxed paper and place in the refrigerator for 24 hours.
• The next day, preheat oven to 350 degrees F. Sprinkle Madeira over bread pieces. Add thyme, salt, pepper, and bread to the pate. Mix until smooth. Remove the truffles from the cavity of the chicken. Slice them thinly and add to the pate mixture. Stuff the bird with the combined mixture. Pin and truss the bird, securing the flesh with poultry pins and the wings and legs with string. Season breast with salt and pepper. Lay bacon over the bird to keep it moist.
• Roast bird on baking dish for 1 hour. Remove bacon and reserve for garnish. Cook bird for 15 minutes more. Remove string, transfer to serving platter and arrange garnish around it.

BOILED STUFFED CHICKEN (POULE FARCIE PAYSANNE)

Steps:

• Grind or process the first 16 ingredients fairly coarsely, then measure.
• For each 2 cups, add salt& pepper and egg.
• Mix well.
• Stuff and sew up the prepared bird.
• Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni.
• Cover generously with cold water and bring to a boil.
• Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird).
• Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth.
• tie the ends securely and cook alongside the bird.
• When the bird is cooked, take it out carefully, draining well.
• Put it in a roasting pan with a little fat underneath and some smeared over the breast.
• Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking.
• Remove.
• Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce.
• (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use).