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Chicken Stuffed with Sweetbreads

ingredients

1 chicken weighing 1.5 kg (3 1/2 lbs)
1 tsp salt
1 tsp dried tarragon
1/2 tsp white pepper
300 g (11 oz) calves' sweetbreads
3 cup (225 g) button mushrooms
2 shallots
1 garlic clove
4 oz (100 g) beef marrow
1 tbsp freshly chopped parsley
2 tbsp brandy
1 egg
1/2 stick (2 oz) 50 g butter
1/2 cup (4 fl oz) 125 ml dry white wine
200 g (7 oz) 1 cup soured cream

method

1. Wash and dry chicken, then rub well inside with salt and tarragon, outside with pepper.

2. Wash sweetbreads, cut off any fat or membrane, soak for 10 minutes to remove any remaining blood, then cube.

3. Clean and wash mushrooms, then thinly slice. Peel and finely chop shallots and garlic.

4. Combine marrow with sweetbreads, mushrooms, shallots, garlic, parsley, brandy, breadcrumbs and egg, seasoning to taste with salt and pepper.

5. Stuff chicken with mixture and sew up openings.

6. Preheat oven to 200°C (400°F) Gas Mark 6.

7. Heat butter in heavy-bottomed pan. Brown chicken thoroughly on all sides over high heat before roasting breast uppermost on lowest shelf of oven for 1 1/4 hours.

8. During roasting, baste frequently with wine and cooking juices.

9. Allow cooked chicken to rest on wire rack in oven.

10. Strain cooking juices into small pan, mix with soured cream and simmer, stirring, until sauce is reduced by half.

11. Serve with chicken.

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