20 Feb Boned chicken with liver stuffing

Posted at 21:49h in Uncategorized by

As I was describing to my friend on Friday how my mum was stuffing a chicken with liver in preparation for our weekend at home, I saw a horrified expression slowly spread across her lovely face and I realized that this recipe isn’t going to be for everyone. It didn’t help that she’s a vegetarian, of course (a fact I forgot in my eagerness to share the excitement) but even so, not many meat-eaters like liver either. Now, I pride myself on the fact that at least three of my ex boyfriends hated liver until I cooked it for them when they were dutifully converted, but even so… I can’t convince everyone in this way. I have nothing to barter with for start, so if you really really hate every liver product, then there is no point reading anymore, though I do hope you come back soon. Yet there are many liver haters who love pate for instance. And if you are one of these people then this recipe is for you, as well as all the liver lovers out there. The stuffing is extremely pate-esque, especially when eaten on a fresh baguette with mustard for lunch, as I did today

I have never boned a chicken, or any other bird. Even though my mum assures me that it’s really very simple and all you do is stick you hand up the chicken’s bottom cutting round all the bones, I cannot say, or write, this with any conviction, until I have actually done it myself. In the meantime, here’s someone who knows what they’re talking about
For the stuffing you simply blend all the ingredients below in a blender- first the liver, then any bits of chicken you may have lying around from the de-boning operation, then everything else. Stuff the chicken. Once you have done this, you will need to take a needle and some thick thread or light string and sow up any holes you’ve made (you take this out later). Fry the chicken a little in some butter, perhaps 5min each side – we as want the skin to brown slightly before roasting. Now put it in a baking tray with a tiny bit of water in the bottom, and roast, covered in baking foil, for about an hour and a half at 160 degrees C. You’ll have lots of gooey stuff at the bottom of the pan, pour this over the chicken. This is great cold, eaten as a starter like in the photo up there, or with a big salad for lunch, or stuffed in sandwich

Ingredients – for 1 medium chicken

500g lambs liver
Soft white bread roll soaked in milk, then squeezed out
2 eggs
Large handful of fresh parsley
Raisins soaked in water for 30min
2 tsp soya sauce
Salt and pepper