Braised Stuffed Chicken

Instructions:

BOUQUET GARNI: ( 1 Stick celery 2 Bay leaves 3 Sprigs thyme 4 Sprigs parsley) Tie the bouquet garni ingredients together with string. Preheat the oven to 180ºC/gas 5. First make the stuffing. Clean and chop the livers, removing any green bits or sinew, and wipe dry. Chop the mushrooms and one shallot finely. Remove the thyme leaves from the stems. Melt 1oz butter in a frying pan, add the shallot and soften. Add the livers and brown on all sides, stirring briskly. Add the mushrooms and cook lightly. Stir in the Madeira and scrape up all the pan juices. Stir in the breadcrumbs, thyme and seasoning. Add a very little stock if needed to bind. Wash the birds and pat dry.

Lift the breast skin, making a pocket, and stuff with the liver mixture. If there is any left over, fill the cavities of the birds. Season. Chop the leeks in half, peel the carrots and chop into chunks, then peel the celeriac and chop into pieces. Leave the peeled shallots whole. Heat the remaining butter in a heavy-based pan. Fry the prepared vegetables, seasoning as you go, until golden. Remove from the pan and reserve. Fry the chicken to seal on all sides. Remove and reserve. Deglaze the pan with the red wine and chicken stock. In a large ovenproof dish or baking tin, sit the prepared birds breast down with the vegetables and bouquet garni. Pour over the hot deglazed pan juices and stock. Braise in a medium oven for 10 minutes. Remove from the oven and sit the birds on their backbones. Baste with cooking liquor. Continue roasting until cooked - about another 20 minutes. Remove the birds and vegetables and keep warm. Remove the bouquet garni and reduce the sauce until it is a syrupy consistency. Serve the chicken surrounded by vegetables and masked with the sauce. Converted by MC_Buster. Converted by MM_Buster v2.0l.