Stuffed chicken

Name: Stuffed chicken - Vanesa K.
Ingredients: 1 chicken; 250 g white bread; 2 eggs; 100 g butter; 50 ml milk; 100 g mushrooms; 1 piece of chicken liver; 50 g brandy; salt; pepper; oil

Meat - Stuffed chicken by Vanesa K. - Recipia

Stuffed Chicken with Liver a la Simo – A Traditional Delicacy Preparation time: 30 minutes Baking time: 2 hours Total time: 2 hours and 30 minutes Number of servings: 4 Who doesn't love a tender, juicy chicken full of flavors? Stuffed chicken with liver a la Simo is a recipe that brings family stories to your table and transports you to a world of rich tastes and enticing aromas. This recipe is not just a dish, but a culinary experience that blends tradition with innovation, offering a unique and memorable taste. Ingredients: - 1 chicken (approximately 1.5 kg) - 250 g white bread - 2 large eggs - 100 g butter (at room temperature) - 50 ml milk - 100 g fresh mushrooms (preferably champignon) - 1 chicken liver (approximately 200 g) - 50 g brandy - 3 tablespoons olive oil - Salt to taste - Freshly ground pepper to taste A bit of history: Stuffed chicken is a dish with deep roots in traditional cuisine, often associated with celebrations and festive meals. This specific recipe, a la Simo, is a modern reinterpretation of a classic, combining textures and flavors to create a dish worthy of being enjoyed in the company of loved ones. Step by step to a perfectly stuffed chicken: 1. Preparing the chicken: - Start by washing the chicken thoroughly under cold running water, ensuring that you remove any impurities. Let it drain on a clean kitchen towel or a wire rack. - This step is essential to achieve a juicy chicken without excess water that dilutes the flavors. 2. Preparing the filling: - In a bowl, soak the white bread in milk for a few minutes, then squeeze it well to remove excess liquid. - The fresh mushrooms should be cleaned, washed, and finely chopped. You can sauté them in a pan with a little olive oil until golden, which will enhance the aroma. - The chicken liver should be washed well and finely chopped using a meat grinder. - In a large bowl, cream the butter at room temperature until it becomes a fluffy foam. Add the chopped liver, sautéed mushrooms, beaten eggs, salt, and pepper to taste. Mix well until you obtain a homogeneous paste. 3. Stuffing the chicken: - Use a spoon to fill the chicken with the obtained mixture, being careful not to overfill it, allowing the filling to expand during baking. - Sew the chicken with kitchen twine to seal the filling inside. This step is essential to keep the juiciness and flavors in every bite. 4. Preparing the brandy sauce: - In a bowl, mix the brandy with the olive oil. This combination will give the chicken a shiny glaze and a distinct flavor. - Using a kitchen brush, coat the chicken with this sauce, ensuring it is evenly covered. 5. Baking: - Place the chicken in a baking dish, cover it with aluminum foil, and put it in the preheated oven at 180°C (350°F) for 1 hour. - Remove the foil and continue baking for another hour, basting the chicken with the brandy sauce every 20 minutes to achieve a golden and crispy crust. - Check if it is well cooked using a cooking thermometer – the internal temperature should be around 75°C (165°F). Serving and pairing: After removing the chicken from the oven, let it rest for 10-15 minutes before cutting. This will allow the juices to redistribute, resulting in juicier meat. You can serve the stuffed chicken alongside creamy mashed potatoes or a fresh seasonal salad. A well-chilled bottle of white wine will perfectly complement the meal. Tips and useful advice: - The liver: Ensure that the liver is fresh, without dark spots. Chicken liver brings a fine texture and rich flavor. - Vegetarian option: You can replace the liver with tofu or a combination of vegetables and nuts to create a delicious vegetarian filling. - Unique flavors: Add fresh herbs, such as thyme or parsley, to the filling for an extra boost of flavor. Frequently asked questions: 1. Can I use another type of meat? Yes, you can use turkey or duck, but the cooking time will need to be adjusted based on weight. 2. What do I do if I don't have brandy? You can substitute brandy with white wine or a mixture of water and vinegar to achieve a similar flavor. 3. How long can the cooked chicken be stored? The cooked chicken can be stored in the refrigerator for 3-4 days. Make sure it is well covered to prevent drying out. This stuffed chicken with liver a la Simo recipe is a true delicacy that will impress any guest. I encourage you to try it and add your personal touch, bringing a bit of your culinary traditions to the plate. Enjoy every bite and let yourself be carried away by the beautiful memories that this dish can bring!

Stuffed chicken

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