Stuffed and truffled poultry for Christmas
  • Temps de préparation: 30 minutes
  • Temps de cuisson: 2h 30 min
  • Nombre de personnes:
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Stuffed and truffled poultry for Christmas

By 27 February 2023

Ingredients

Instructions

  • 1 gutted Bresse poultry (capon or chicken)
  • 1 Truffle
  • 150 g Bread soaked in hot milk (and squeezed)
  • 200 g Chanterelles, cooked (and cut)
  • 200 g cooked chicken livers (and cut)
  • 100 g goose rillettes
  • 100 g Natural chestnuts, cut into small pieces
  • 1 Bunch of chopped parsley
  • 2 shallots, chopped
  • 1 minced garlic clove
  • 1 egg
  • 5 cl Port
  • 25 cl Chicken broth
  • Salt
  • Ground pepper
  1. Cut the truffle into strips. Save the less pretty scraps for stuffing.
  2. Peel off the skin of the poultry by hand and using a wooden spoon, taking care to pass under all the parts of the poultry (breasts, thighs).
  3. Slide the finest truffle slices under the skin, without piercing it.
  4. In a salad bowl, mix the bread with the rillettes, chicken livers, chanterelles, parsley, shallots and chestnuts.
  5. Incorporate the rest of the truffle, the egg and the port. Add salt and pepper. Stuff the poultry with it, using a spoon.
  6. Using a trussing needle and string, sew the poultry. Place it in a cast iron casserole. Add salt and pepper.
  7. For in the chicken broth.
  8. Bake at 170°C (th. 5-6): count about 25 min of cooking per pound. Baste the poultry regularly with the rendered juices.
  9. Serve it surrounded by chestnuts and chanterelles browned in duck fat.
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Stuffed and truffled poultry for Christmas

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