Boned Stuffed Roast Chicken with Mushrooms a la Gimo

Ingredients

• Select a young tender chicken
• sprinkle with pepper
• sprinkle with salt
• spread with good butter
• tie with about four to five strings

Method

1. 1

   Wash and clean the chicken, split in the back, remove the insides, and bones.

2. 2

   Beat the meat flat, spread on the skin, sprinkle with pepper and salt, and spread with chicken mousse.

3. 3

   Roll and tie to keep shape, spread with butter, and braise in the oven for 30 to 45 minutes, basting frequently.

4. 4

   Carve and serve in a crown style on a green or spinach foundation with mushroom sauce in the centre.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 272. The excerpt below is the record exactly as published.

Boned Stuffed Roast Chicken with Mushrooms a la Gimo Poulet desosse et iarci de Champignons, a la Gimo Select a young tender chicken, wash and clean well, split in the back, remove the insides, wash again, remove all the bones, care¬ fully separate meat and skin; take the meat from chicken (the white and dark), beating it with the back of a knife flat; put on top of the skin, spread it neatly, sprinkle with pepper and salt, spread with a nice chicken mousse (a little Spanish pepper if at hand can be put into the chicken). Roll about five inches around and two inches in thickness, tie with about four to five strings around so it will remain in its shape; spread with good butter

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