Breast of Maize-Fed Chicken Filled with Calves’ Sweetbreads and Pearl Barley

Name: Breast of Maize-Fed Chicken Filled with Calves’ Sweetbreads and Pearl Barley
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: splash of egg white; 2 × 1.25 kg (2½ lb) maize-fed chickens; dash of ruby port; 450 g (1 lb) calves’ sweetbreads, soaked in cold water for at least 6 hours; salt; 1 bay leaf; 150 ml (¼ pt) double cream; a little vegetable oil; salt and pepper; 600 ml (1 pt) veal stock; bunch of chives, chopped; 1 tbls pearl barley, cooked in water for 1 hour; dash of red wine; a few peppercorns; dash of white wine vinegar; 1 tbls chopped shallots; 25 g (1 oz) unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

2 × 1.25 kg (2½ lb) maize-fed chickens
splash of egg white

Europe
United Kingdom
Main course
Dinner

Method

Remove the breasts from the chickens, keeping the skin intact, and lightly beat out to flatten slightly. Bone one of the legs and remove the skin. Mince the flesh twice or liquidize in a blender and then pass through a fine sieve. Place in a metal bowl over ice with the egg white and a good pinch of salt. Mix well and gradually add the double cream. Check for seasoning and then rest in the refr