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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lay the bird breast down on a chopping board, with a sharp knife cut along the back bone. Now work all over the carcass leaving the skin in tact, till all the meat has been removed from the bones. Work down the legs and thighs in the same manner till the carcass can be removed. This will take a little time, don't rush the job, enjoy it. | 2. Melt the butter ina pan and add the onion and cook till soft but not coloured. Remove from the heat. Add the minced meats with the breadcrumbs and all the other stuffing ingredients. | 3. Stuff the bird and sew along the open edges with fine cotton. Tie with string round the bird at 2" intervals. | 4. Heat 2 tbsp oil in a roasting tin, set the bird on a grid and baste with the hot oil. | 5. Roast in oven at 200 degrees for 1 1/2 hours, basting every 20 minutes. | 6. To prepare the sauce. | 7. Heat the oil in a pan add the vegetables and cook till soft but not coloured. Stir in the flour and reduce the heat cook till a golden russet colour. Stir in 1/2 pint of the stock, and the rest of the ingredients. | 8. Stir till boiling. Reduce the heat and cook at a slow simmer for 30 mins.Add the rest of the stock and cook for five more minutes. | 9. Fry the mushrooms in the butter till soft. | 10. Remove the bird to a serving dish. Pour off the cooking fat and deglaze the tin with the sherry. Strain and add to the sauce with the cooked mushrooms. | 11. Pour a little sauce over the bird and serve. | 12. Cut the bird across the body not along it, that way the stuffing with be encased inside the meat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		boned	-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
sherry	1	glass		6.3042	0.0	1.4025	0.0354
button mushroom	1/4		sliced	6.3042	0.0	1.4025	0.0354
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
onion	1		chopped	64.0	14.944	1.76	0.16
ham	3	ounces	chopped	208.3725	0.0	14.8242	16.0489
pork	12	ounces	ground	1279.152	0.0	47.3218	119.3081
breadcrumb	1	cup		6.3042	0.0	1.4025	0.0354
parsley	2	teaspoons	chopped	0.9	0.1582	0.0743	0.0198
sage	1	teaspoon	chopped	-	-	-	-
sherry	1	glass		6.3042	0.0	1.4025	0.0354
egg	1		beaten	71.5	0.36	6.28	4.755
pistachio nut	10		chopped	6888.0	334.191	247.968	557.436
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
carrot	1	tablespoon	diced	3.28	0.7664	0.0744	0.0192
onion	1	tablespoon	diced	64.0	14.944	1.76	0.16
celery	1/2	tablespoon	diced	0.6	0.1114	0.0259	0.0064
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
chicken stock	3/4			64.8	6.354	4.5360000000000005	2.16
mushroom	2		chopped	-	-	-	-
tomato puree	1	teaspoon		1.9792	0.4677	0.0859	0.0109
salt pepper				6.3042	0.0	1.4025	0.0354
bouquet garni				6.3042	0.0	1.4025	0.0354

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