Poulet Farci Cassini Recipe


MethodMain Ingredient


 Butter/Margarine1⁄4 Pound (1/2 Cup)
 Fresh mushrooms1⁄2 Pound, sliced
 Chicken livers1⁄4 Pound, chopped
 Bacon slices6 , diced and crisply fried
 Ground cooked ham1⁄2 Pound
 Soft bread cubes4 Cup (64 tbs)
 Salt1⁄2 Teaspoon
 Sage1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Nutmeg1⁄8 Teaspoon
 Chicken stock/Chicken broth1⁄4 Cup (4 tbs)
 Roasting chicken6 Pound
 Garlic1 Clove (5 gm), mashed
 Dry sherry1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 7406 Calories from Fat 4915

% Daily Value*

Total Fat 547 g841.4%

Saturated Fat 189.7 g948.6%

Trans Fat 1.3 g

Cholesterol 2772.4 mg924.1%

Sodium 4345.7 mg181.1%

Total Carbohydrates 40 g13.4%

Dietary Fiber 4.8 g19.1%

Sugars 7.5 g

Protein 548 g1095.3%

Vitamin A 384.7% Vitamin C 53.9%

Calcium 40.9% Iron 243.5%

*Based on a 2000 Calorie diet


Melt about 3 tablespoons of the butter in a frying pan and in it brown the mushrooms and chicken livers.
Blend mushroom mixture with bacon, ham, bread cubes, and seasonings.
Melt remaining butter and add about 1/a cup of it with stock to make a moderately moist dressing.
Prepare chicken for roasting, filling cavities with the dressing.
Bake any extra dressing separately in a covered, buttered casserole.
Blend garlic with remaining butter and brush part of the mixture over the chicken.
Roast in a moderate oven (350°) for 2 to 2 1/2 hours, basting occasionally with remaining garlic butter.
About 1 hour before the chicken is done, pour on some of the sherry, repeating at 15-minute intervals and basting with each addition.