Stuffed Roast Chickens

Ingredients

• 2 young chickens
• Salt
• 2 slices of bacon to tie across
• ½ tbsp. of flour
• ½ cup of cream
• ½ lb. butter for frying
• 1 roll
• 2 eggs
• 1 tbsp. of butter
• 1 tsp. of finely chopped parsley
• 1 pinch of pepper
• 1 pinch of nutmeg
• ½ tbsp. of lemon juice

Method

1. 1

   Dress, wash, dry, and salt the chickens.

2. 2

   Prepare stuffing with chopped heart, liver, gizzard, soaked roll, salt, pepper, parsley, nutmeg, butter, eggs, and lemon juice.

3. 3

   Stuff the chickens, tie bacon across the breast, sew them up, and roast as in the previous recipe.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 42. The excerpt below is the record exactly as published.

STUFFED ROAST CHICKENS. Quantity for 6 Persons. 2 young chickens Salt 2 slices of bacon to tie across % tbsp. of flour the breast % cup of cream % lb. butter for frying % pt. of water The Stuffing. The heart, liver and gizzard 1 tsp. of finely chopped parsley 1 roll Salt 1 tbsp. of butter 1 pinch of pepper 2 eggs 1 pinch of nutmeg % tbsp. of lemon juice Preparation: The chickens are dressed, washed, dried and salted inside and outside. The stuffing made of finely chopped heart, liver, gizzard, from which the tough membrane has been removed, soaked roll, salt, pepper, parsley, nutmeg, butter, eggs and lemon juice, well mixed, is put into the chickens, the slices of bacon tied across the breast, the chickens sewed up and roasted exactly like No. 1. Remarks: The stuffing may be made richer with ^ cup of chopped champignons and 3 truffles chopped fine. No. 3— ANOTHER FORM OF STUFFED CHICKEN. Quantity for 6 Persons. 2 young chickens Vz cup of sweet cream Vi lb. of butter % pt. of water 2 slices of bacon 1 tbsp. of flour Salt The Stuffing. 2 tbsps. of butter 1 pinch of pepper 1 tbsp. of finely sliced onion 1 pinch of nutmeg Heart, liver, gizzard chopped fine 1 tsp. of finely chopped parsley 2 eggs 1 roll soaked and the water Salt pressed out Preparation: The chickens are prepared as described in No. 1 and 3. The stuffing is made by heating the butter and stewing the onion slices to a light yellow in it, then add the chopped heart, liver and gizzard and stew 5 minutes. Add the roll and all the other ingredients, stew another few minutes, stir in the eggs, stuff the chickens, sew them up, tie bacon across the breast and fry the same as in No. 1. —93— No. 4— STEWED CHICKEN WITH CHAMPIGNONS. Quantity for 6 Persons. 2 young chickens 1 pinch of pepper % lb. of butter 1 % wineglassf ul of red wine 2 tbsps. of flour % pt. small champignons or Bouillon or water 30 fresh, cleaned champignons Salt Juice of 1 lemon - _ Preparation: The chickens are dressed and washed and fried in % lb. of butter in the oven for 15 minutes, basting them several times. After this time, stir into tlhe butter the 2 tablespoonfuls of flour, add bouillon or water, salt, pepper, wine and champignons, cover the pot or pan, stew the chickens for 1 hour. Lastly put in the lemon juice and serve the chickens and gravy on one platter. No. 5— OLD OR YOUNG CHICKEN WITH RICE. Quantity for 6 Persons. 1 old chicken or 2 young ones % cup of rice 3 qts. of water Water and chicken bouillon Salt % tbsp. of fresh butter 2 slices of onion For the Gravy. 1 tbsp. of butter % wineglassful of white wine 2 tbsps. of flour

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