Roast Stuffed Spring Chicken Recipe
The roast stuffed spring chicken is made with chicken stuffed with breadcrumbs and chicken liver. Made with chicken liver, breadcrumbs, eggs and milk all flavored with dill and seasoned with salt and pepper, the chicken is coated with butter and roasted.
Ingredients
| 1 x 1 1/2 lb. chicken, with giblets | ||
| Softened butter | 2 Tablespoon | |
| 2 oz. stale white breadcrumbs | ||
| Milk | 4 Tablespoon (For the stuffing:) | |
| 1 tablespoon butter, at room temperature | ||
| Egg | 1 (For the stuffing:) | |
| Separated liver from the chicken | ||
| Dill | 3 Tablespoon, finely chopped (For the stuffing:) | |
| Ground black pepper | 1 To taste (For the stuffing:) | |
| Salt | To Taste | |
Directions
Heat the oven to 350°F (Gas Mark 4, 1.50 °C).
Wipe the chicken clean, inside and out.
Put the liver aside until needed.
Put the breadcrumbs in a bowl, add the milk and leave to soak for 15 minutes.
In a mixing bowl, beat the softened butter and egg yolk.
Chop the chicken liver coarsely.
Squeeze the surplus milk from the breadcrumbs, combine with the chicken liver and pass through the fine blade of a mincer [grinder].
Blend the breadcrumb mixture with butter and egg yolk.
Then add the finely chopped dill and season well with salt and pepper.
Whisk the egg white until stiff, but not dry and fold into the stuffing.
Loosen the skin all over the breast of the chicken carefully easing your hand between the skin and breast meat.
Take care not to tear skin.
Push the stuffing between the skin and the breast meat, covering the entire breast with an even, thin layer.
Fill the cavity of the bird with any remaining stuffing.
Skewer the cavity together, making sure that the stuffing cannot run out from under the breast skin.
Truss the chicken.
Melt the butter in a small roasting tin.
When it is hot, turn the chicken over in the butter to coat it thoroughly; then lay it breast down on a rack in the tin.
Roast the chicken basting frequently for about 1 hour, until the juices run clear when a skewer is pushed through the thickest part of the leg.
To serve the chicken, remove it from the roasting tin and slice it in half down the middle.
Place the 2 halves on a heated serving dish, side by side to reform the original chicken shape.
Wipe the chicken clean, inside and out.
Put the liver aside until needed.
Put the breadcrumbs in a bowl, add the milk and leave to soak for 15 minutes.
In a mixing bowl, beat the softened butter and egg yolk.
Chop the chicken liver coarsely.
Squeeze the surplus milk from the breadcrumbs, combine with the chicken liver and pass through the fine blade of a mincer [grinder].
Blend the breadcrumb mixture with butter and egg yolk.
Then add the finely chopped dill and season well with salt and pepper.
Whisk the egg white until stiff, but not dry and fold into the stuffing.
Loosen the skin all over the breast of the chicken carefully easing your hand between the skin and breast meat.
Take care not to tear skin.
Push the stuffing between the skin and the breast meat, covering the entire breast with an even, thin layer.
Fill the cavity of the bird with any remaining stuffing.
Skewer the cavity together, making sure that the stuffing cannot run out from under the breast skin.
Truss the chicken.
Melt the butter in a small roasting tin.
When it is hot, turn the chicken over in the butter to coat it thoroughly; then lay it breast down on a rack in the tin.
Roast the chicken basting frequently for about 1 hour, until the juices run clear when a skewer is pushed through the thickest part of the leg.
To serve the chicken, remove it from the roasting tin and slice it in half down the middle.
Place the 2 halves on a heated serving dish, side by side to reform the original chicken shape.
Chef
