Poularde à l’Asturienne

Chicken Stuffed with Chicken Livers


Sauté 1 pound chicken livers in pound butter for 5 minutes. Sprinkle them with ½ teaspoon sweet basil. Pour ¼ cup Cognac over the livers. Heat to volatilize some of the alcohol and then set aflame. Remove from heat. Season with salt and pepper. Add 1 cup julienne-cut strips of ham. Mix and then fill cavity of a 5–7-pound bird or divide among small birds. Truss and roast according to chart. Prepare Sauce Diable. Make garnish for platter. Peel and cook 24 small white boiling onions in seasoned water for 5 minutes. Drain, rinse, and sauté onions in a chunk of butter for 20 minutes, or until tender. Mash bulk sausage meat into pieces in a skillet. Brown and then use to fill canned artichoke bottoms. Sauté the filled artichokes in butter. Add 18 unpeeled cherry tomatoes to onions in skillet. Sauté 2 minutes. Arrange these garnishings on platter around the fowl. Serve sauce separately.


Château Beychevelle