Name: Cold stuffed chicken
Prep time: 90 min
Cook time: 180 min
Total time: 270 min
Yield: 8 servings
Cuisine: Boil
Ingredients: 1.00 chicken deboned; 15.00 ml pistachio nuts; 30.00 g butter; 1.00 onion chopped; 125.00 g chicken livers minced; 250.00 g pork mince (or sausage meat); 2.00 bacon rashers, finely chopped; 1.00 eggs large; 1.00 onion chopped; 1.00 carrots sliced; 1.00 celery stalks chopped; 2.00 dried thyme; 6.00 black peppercorns whole

Recipe Disclaimer

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Ingredients (13)

1.00

chicken — deboned

STUFFING

15.00 ml	pistachio nuts
30.00 g	butter
1.00	onion — chopped
125.00 g	chicken livers — minced
250.00 g	pork mince — (or sausage meat)
2.00	bacon — rashers, finely chopped
1.00	eggs — large

STOCK

1.00	onion — chopped
1.00	carrots — sliced
1.00	celery stalks — chopped
2.00	dried thyme
6.00	black peppercorns — whole

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Method:

To make the stuffing, place the pistachio nuts in a bowl, cover with boiling water and allow to stand for 10 minutes.
Peel away the shells and brown skin, and cut the nuts in half.
Melt the butter in a frying pan, add the onion and sauté until soft.
Remove from the heat and add to the nuts, together with the remaining stuffing ingredients.
Spoon the stuffing down the centre of the inside of the chicken.
Fold one side of the chicken over the stuffing and fold the other side of the chicken over the top.
Wrap the chicken in cheesecloth and roll it up.
Tie each end with string and then tie string around the bird at 5 cm intervals so that it retains its shape during cooking.
To make the stock, place the chicken carcass and bones in a large pot, add the onion, carrot, celery, thyme, peppercorns and two litres of cold water.
Bring to the boil, reduce the heat and simmer, covered, for 1 1/2 hours.
Strain and return liquid to the pot.
Discard bones and vegetables.
You should be left with at least 1 1/2 litres of liquid.
If not, add more water.
Place the wrapped chicken in the pot containing the stock.
Cover and reduce heat.
Simmer, covered for 1 1/2 hours.
Allow the chicken to cool in the stock.
Refrigerate overnight.
Remove the chicken from the stock and unwrap it.
Heat up the jellied stock until melted.
Pour through a fine strainer into a bowl and refrigerate until almost set.
Using a pastry brush, brush the helly over the chicken.
Decorate with salad or herbs and refrigerate until ready to serve.