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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind or process the first 16 ingredients fairly coarsely, then measure. | 2. For each 2 cups, add salt& pepper and egg. | 3. Mix well. | 4. Stuff and sew up the prepared bird. | 5. Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni. | 6. Cover generously with cold water and bring to a boil. | 7. Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird). | 8. Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth. | 9. tie the ends securely and cook alongside the bird. | 10. When the bird is cooked, take it out carefully, draining well. | 11. Put it in a roasting pan with a little fat underneath and some smeared over the breast. | 12. Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking. | 13. Remove. | 14. Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce. | 15. (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stewing chicken	1	stewing		-	-	-	-
			fat	201.7338	0.0	44.8801	1.1333
wine				-	-	-	-
chicken gizzard	1			425.82	0.0	79.9998	9.3318
chicken heart	1			693.9972	3.2205	70.5337	42.3202
chicken liver	1			539.7756	3.3112	76.7479	21.9085
ham	1/2	lb	cooked raw	555.66	0.0	39.5312	42.7972
pork fillet	1/2	lb		201.7338	0.0	44.8801	1.1333
veal	1/4	lb	lean	151.86700000000002	1.5867	24.5934	5.2473
bacon	1/4			29.19	0.0896	0.8834	2.7783
onion	1			64.0	14.944	1.76	0.16
garlic	3	cloves		13.41	2.9754	0.5724	0.045
parsley	1	cup		21.6	3.798	1.7819999999999998	0.474
celery leaf	1	cup		201.7338	0.0	44.8801	1.1333
chard leaf	1 1/2	cups		201.7338	0.0	44.8801	1.1333
crustless bread	3	slices		201.7338	0.0	44.8801	1.1333
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
egg	1			71.5	0.36	6.28	4.755
garlic	4 -5	cloves		13.41	2.9754	0.5724	0.045
clove	2	cloves		-	-	-	-
onion	1		studded	64.0	14.944	1.76	0.16
salt pepper				201.7338	0.0	44.8801	1.1333
bouquet garni				201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.