Poulet Farci En Cocotte

Name: Poulet Farci En Cocotte (Stuffed Chicken En Cocotte)
Cuisine: France
Ingredients: 1 small onion, parsley, mixed herbs, salt and pepper, butter; 1 small onion, parsley, mixed herbs, salt and pepper, butter; 1 small onion, parsley, mixed herbs, salt and pepper, butter; 1 small onion, parsley, mixed herbs, salt and pepper, butter; 1 small onion, parsley, mixed herbs, salt and pepper, butter; 1 small onion, parsley, mixed herbs, salt and pepper, butter; ¼ lb. chicken’s liver; a handful of bread soaked in milk and well pressed; a handful of bread soaked in milk and well pressed; 1 or 2 shallots; 1 young chicken

Stuffed Chicken En Cocotte

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is a typically French way of cooking chicken.

Ingredients

1 young chicken
¼ lb. chicken’s liver
a handful

Europe
France
Dinner

Method

Clean and pick the chicken’s liver carefully, and chop very finely, as well as the shallots and parsley. Mix with the bread, parsley and herbs. Season with salt and pepper. Melt a little butter in a saucepan and, when hot, put in the mixture, and cook on a moderate fire, stirring frequently for about 10 to 15 minutes. Bind with 1 egg. Stuff the chicken with this mixture: Put ab