Boned Chicken Stuffed with Leeks

Name: Boned Chicken Stuffed with Leeks
Yield: Serves Six to Eight
Ingredients: 4 leeks; bones and giblets of the bird; salt and pepper; 1 teaspoon chopped tarragon; 1 (1.75-kg/4-lb) roasting chicken; salt and pepper; 2–3 tablespoons double cream (optional); 15 g/½ oz flour; 7 g/1 oz powdered gelatine; 1 tablespoon finely shredded pale green leek to garnish; 2 egg whites, and the egg shells; 2 egg whites, and the egg shells; 6 or 7 fresh tarragon leaves or thin strips of cucumber skin to garnish; 6 or 7 fresh tarragon leaves or thin strips of cucumber skin to garnish; ½ onion, sliced; bones and giblets of the bird; 1 stick celery, chopped; 1 bay leaf; 1 small carrot, sliced salt and pepper; 1 small carrot, sliced salt and pepper; 15 g/½ oz butter; 1 small carrot, sliced salt and pepper

Preparation info

Serves
Six to Eight

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

This recipe is a fiddle to do, but very low-caloried, so excellent for entertaining weight-conscious guests. It looks amazingly pretty, especially if served cold, cut across into slices.

Ingredients

1 (1.75-kg/4-lb) roasting chicken
salt and pepper

Main course

Method

Split the skin of the bird from the neck to the pope’s nose along the backbone. Using a short sharp knife work your way round the bird releasing the skin and the flesh from the carcase. Do not worry if you cut into the flesh by mistake: the odd bits of flesh can be used in the stuffing. When you get to the wings and legs work the bones out from both ends, cutting off the pinions and the knobbly