White-Cooked Chickens


Take two or three quite large chickens and fill them with a good stuffing, including crawfish, and cover birds with thin sheets of salt pork. Wrap the whole thing in white paper, put a skewer through, and spit-roast in such a way that they won’t burn. Cook the gizzard and liver separately, together with parsnip, scallions and about two dozen chanterelle mushrooms. After it is cooked, add some spices, remove the paper and salt pork from the chickens and serve together with stuffing, making sure that the chickens remain so white that they do not even look cooked.