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Poulet Farci Cassini Recipe
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Chicken livers||1⁄4 Pound, chopped|
|Bacon slices||6 , diced and crisply fried|
|Ground cooked ham||1⁄2 Pound|
|Soft bread cubes||4 Cup (64 tbs)|
|Chicken stock/Chicken broth||1⁄4 Cup (4 tbs)|
|Roasting chicken||6 Pound|
|Garlic||1 Clove (5 gm), mashed|
|Dry sherry||1⁄2 Cup (8 tbs)|
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
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.