Boned Chicken

Ingredients

• boned chicken
• chicken forcemeat
• goose liver
• rice
• wild rice
• green corn
• sausage meat
• melted butter

Method

1. 1

   Cut through the skin down the center of the back, raise the flesh on either side, and inject a sharp knife until the socket of the wings and thighs are reached.

2. 2

   Fill the body with chicken forcemeat, goose liver, rice, or wild rice mixed with goose liver and green corn.

3. 3

   Roll tightly, bind with tape, wrap in cheese cloth, and dress.

4. 4

   Place in a roast pan covered with melted butter and cook in a medium oven according to the size of the bird.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 230. The excerpt below is the record exactly as published.

chicken forcemeat, goose liver, rice or wild rice mixed with goose liver, green corn, etc., or galantine style, and the bird being first flat" tened on a table may be covered with sausage meat and the various other ingredients we have named, so placed that it shall be of equal thickness in every part, then tightly rolled, bound firmly together with a filet of broad tape, wrapped in a thin fine cheese cloth closely tied at both ends and dressed. For roasting boned chicken, etc., put in roast pan covered with melted butter

Cook this with the app: pantry check, scaling, and the assistant.