Poulet Farci Cassini Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Mushrooms | 1/2 pound, sliced | |
| Chicken livers | 1/4 pound, chopped | |
| 6 slices bacon, diced and crisply fried | ||
| Cooked ham | 1/2 pound | |
| 4 cups soft bread cubes | ||
| Salt | 1/2 Teaspoon | |
| Sage | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| 1/4 cup chicken stock or broth | ||
| Chicken | 6 pound | |
| Garlic | 1 Clove (5gm), mashed | |
| Dry sherry | 1/2 Cup (16 tbs) | |
Directions
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.
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.
Chef
