Alsatian Roast Chicken Recipe
Ingredients
| 1 5-pound roasting chicken with liver | ||
| Vegetable oil | 2 Tablespoon | |
| Bread slice | 2 | |
| Milk | 1 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Parsley | 2 Tablespoon, finely chopped | |
| Chives | 2 Tablespoon, finely chopped | |
| Egg yolks | 4 | |
| Dash thyme | ||
| Butter | 2 Tablespoon, melted | |
| Bread crumbs | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat oven to 300 °.
Wash chicken and pat dry with absorbent paper.
Rub cavity with salt and set aside.
Saute liver in oil in small skillet until browned; drain and mince.
Set aside.
Soak bread slices in milk, then squeeze and separate with fork.
Combine liver, butter, parsley, chives, 2 of the egg yolks, bread, salt, pepper and thyme in a mixing bowl; mix thoroughly.
Stuff cavity lightly with mixture; skewer the openings closed, and truss and tie the legs.
Place fowl on a rack in an uncovered shallow roasting pan.
Bake 2 1/2 - 3 hours (30-35 minutes per pound) or until tender and golden brown.
While fowl is roasting, combine remaining egg yolks with melted butter.
Add salt and pepper to taste.
When fowl is almost done, remove from oven and brush with this mixture.
Sprinkle and pat fowl with bread crumbs and return to oven.
Roast 10 minutes longer or until crumbs are golden brown.
Remove skewers and string; serve chicken on heated platter.
Wash chicken and pat dry with absorbent paper.
Rub cavity with salt and set aside.
Saute liver in oil in small skillet until browned; drain and mince.
Set aside.
Soak bread slices in milk, then squeeze and separate with fork.
Combine liver, butter, parsley, chives, 2 of the egg yolks, bread, salt, pepper and thyme in a mixing bowl; mix thoroughly.
Stuff cavity lightly with mixture; skewer the openings closed, and truss and tie the legs.
Place fowl on a rack in an uncovered shallow roasting pan.
Bake 2 1/2 - 3 hours (30-35 minutes per pound) or until tender and golden brown.
While fowl is roasting, combine remaining egg yolks with melted butter.
Add salt and pepper to taste.
When fowl is almost done, remove from oven and brush with this mixture.
Sprinkle and pat fowl with bread crumbs and return to oven.
Roast 10 minutes longer or until crumbs are golden brown.
Remove skewers and string; serve chicken on heated platter.
Chef
