1 x 2 - 2.5 kg free-range chicken
900 ml water
300 ml white wine 8 shallots, peeled
2 bay leaves
3 sprigs of thyme 6 cloves
sea salt
freshly ground black pepper
12 small potatoes
4 carrots, cut into 5 cm lengths, or 12 baby carrots
1 turnip, cut into wedges, or 6 baby turnips
3 leeks, cut into 5cm lengths, or 6 baby leeks
4 sticks of celery, cut into 5 cm lengths
1 small cabbage, cored and cut into wedges
900 ml water
300 ml white wine 8 shallots, peeled
2 bay leaves
3 sprigs of thyme 6 cloves
sea salt
freshly ground black pepper
12 small potatoes
4 carrots, cut into 5 cm lengths, or 12 baby carrots
1 turnip, cut into wedges, or 6 baby turnips
3 leeks, cut into 5cm lengths, or 6 baby leeks
4 sticks of celery, cut into 5 cm lengths
1 small cabbage, cored and cut into wedges
For the stuffing:
200 g lean pork meat, minced
100 g thick-cut bacon, diced
100 g chicken livers, roughly chopped
1 Egg
2 cloves of garlic, crushed, peeled and chopped
4 shallots, diced
a bunch of flat-leaf parsley, chopped
50 g breadcrumbs, made from a dried loaf
sea salt
freshly ground black pepper
100 g thick-cut bacon, diced
100 g chicken livers, roughly chopped
1 Egg
2 cloves of garlic, crushed, peeled and chopped
4 shallots, diced
a bunch of flat-leaf parsley, chopped
50 g breadcrumbs, made from a dried loaf
sea salt
freshly ground black pepper
method
1. First prepare the stuffing. Put the pork, bacon and chicken livers in a bowl. Add the egg, garlic, shallots, parsley, breadcrumbs and seasoning and mix everything together. You get a really good, even mix if you do this with your hands.
2. Heat the oven to 180°C/gas 4.
3. Trim the chicken cavity of any excess fat and fill with the stuffing. Close up the neck and tail end of the chicken with a poultry needle and thread or by weaving cocktail sticks through. Place the chicken in a large casserole dish and add the water and wine, shallots, bay leaves, thyme, cloves and seasoning. Cover with a lid and cook in the preheated oven for 1 1/2 hours.
4. When the hour and a half has elapsed, add the potatoes, carrots and turnip to the chicken in the pot, immerse them in the cooking juices and cook the casserole for a further 15 minutes. Then remove the pot from the oven.
Carefully lift out the chicken and rest it on a wire rack to drain off excess cooking juices. Return these juices to the pot, place the pot over a moderate heat on the hob, add the leeks, celery and cabbage, cover with a lid and simmer for 10 minutes.
5. While the vegetables are simmering, remove and discard the skin from the chicken, and carve the meat and stuffing.
Scoop the vegetables out of the cooking stock and serve them in individual, deep bowls with the chicken and the stuffing, and a generous ladle of the cooking stock.
2. Heat the oven to 180°C/gas 4.
3. Trim the chicken cavity of any excess fat and fill with the stuffing. Close up the neck and tail end of the chicken with a poultry needle and thread or by weaving cocktail sticks through. Place the chicken in a large casserole dish and add the water and wine, shallots, bay leaves, thyme, cloves and seasoning. Cover with a lid and cook in the preheated oven for 1 1/2 hours.
4. When the hour and a half has elapsed, add the potatoes, carrots and turnip to the chicken in the pot, immerse them in the cooking juices and cook the casserole for a further 15 minutes. Then remove the pot from the oven.
Carefully lift out the chicken and rest it on a wire rack to drain off excess cooking juices. Return these juices to the pot, place the pot over a moderate heat on the hob, add the leeks, celery and cabbage, cover with a lid and simmer for 10 minutes.
5. While the vegetables are simmering, remove and discard the skin from the chicken, and carve the meat and stuffing.
Scoop the vegetables out of the cooking stock and serve them in individual, deep bowls with the chicken and the stuffing, and a generous ladle of the cooking stock.
serving amount
serves 6
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