Ingredients
-
1 chicken, cavity removed
-
6 Cloves Garlic
-
¼ cup dry white wine
-
1 cup chicken stock
-
Approx 1 cup mushrooms
-
6 shallot stems
-
100g pancetta finely chopped
-
1 tbsp. butter
-
1 tbsp. oil
-
¼ cup port
-
¾ cup raw medium rice, boiled in salted water
until barely tender
-
¼ tsp. thyme or oregano, plus extra
-
1 egg, lightly beaten
-
Salt and pepper to taste
Method
1. Drop
the garlic gloves into a pan of boiling water, boil 1 minute, drain, and slip
off the peel. Then simmer the garlic cloves very slowly for 30 minutes with the
white wine and stock. Meanwhile continue with the rest of the stuffing.
2. Lightly
chop the mushrooms and shallots then (because I hate fiddly tasks) pop into
food processor to finely chop
3. Finely
chop the pancetta
4. Sautee
the mushrooms and shallots in better and oil over moderately high heat for
about 2 minutes, then add pancetta and sauté a minute more. Then, pour in the
port and boil rapidly until liquid is almost entirely evaporated. Scrape into a
mixing bowl
5. Bring
water to the boil for the rice. N.b we’re doing rapid boil method vs. absorption
so use plenty of water. Also, if you have any leftover chicken stock (e.g. you
took the 1 cup of chicken stock from a 500ml packet, so it doesn’t go to wastes
throw this in with the water too). Add rice when water is boiling and you’re
aiming to boil it till it’s barely tender which should take about 8 minutes.
6. Mix
the rice, herbs and egg into the mixing bowl
7. Drain
cooked garlic and mash into the mixing bowl along with 2 tsp. of the cooking
liquid
8. Taste
stuffing, and carefully correct seasoning
9. Stuff
chicken then seal it
10. Coat
the chicken on both sides with salt, pepper and the extra thyme or oregano.
11. Cook
on BBQ in a tray for an hour and a quarter
This recipe was
inspired by Mastering the Art of French Cooking By Julia Child and Simone Beck,
Volume Two, Page 275
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