Sunday, June 16, 2013

Can YOU bone a chicken?

This is such a great recipe I just wanted to share it with you all. It is of course, rather tricky to bone a chicken but once mastered it is quite therapeutic. And of course, presenting this dramatic, marbled and flecked stuffed bird will definitely wow your audience and have them marvelling at how you achieved such an effect. I couldn't possibly explain how to do it. That would take days. If you can't do it yourself, get your butcher to do it for you, carefully stipulating that it needs to be meticulously done with no holes (as they would then leak out the stuffing). For the stuffing, mix together sausage meat, wilted kale, diced chorizo and roasted red peppers. Sew your chicken up, roast at 180 degrees and cool. Once cold, slice like a ham. Isn't it gorgeous. The recipe for this can be found in Supper with Rosie, on page 126. X

2 comments:

  1. I once did a cooking course evening where we boned a chicken - mine looked like an empty, baggy babygro. Yours looks delicious and worth a try but might get my butcher to do the hard work this time!

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  2. do anna! it's totally worth it. x

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