Chicken D ' Angola Stuffed

Chicken D ' Angola Stuffed
 ingredients:
l moorhen Angola 2-3 pounds
seasoning :
l / 2 cup dry white wine1 glass of white beer4 cloves garlic, crushed kernels without2% of the weight of the meat salt 20 gm.l tablespoon (coffee ) ground black pepper1 tablespoon (coffee ) spicy paprika1 teaspoon ( tsp) grated ginger3 sprigs of fresh mint1 sprig of fresh rosemary1 sprig of fresh basil1 pinch of grated nutmegl bunch of parsley and chives without cutting

filling I
50 grs . butter1 large onion , grated50 grs . chopped bacon100 grs . Kid of baked chicken and ground100 grs . of pork sausage , cooked and ground1 stalk of chopped celery1 leek white part only cut into thin slices1 pre - cooked carrots , diced1 cup ( tea) of chopped green olives1 cup of cornmeal1 cup of tapioca flour



How to Prepare :
Rinse the bird under running water . Drying on a paper napkin
Loosen the skin from the breast and thighs , very careful not to tear .
Never puncture the skin of any bird , always stick under the skinSeason the bird leave the seasoning for 6 to 12 hours in the refrigerator .
The next day , place in a pot with the bird breast side up, with seasonings beer and wine .
Bring to low heat for 30 minutes. Allow to cool in the pot capped
When cold , remove carefully , dry well with paper towels.Place the filling , without closing the hole .Hold the legs of the bird with cotton string

Rechei II:

2 cans of ham pâté3 sour apples grated in the large drain2 tablespoons butter or cheese or grated Parmesan2 tablespoons cream cheese or cheese needed to bind1 cup crushed crackers or toasted moldy freshly grated .
Mix all ingredients , make a cigar , filling the birdYou can fill the entire Ave or apart, chest, thigh , and on - thigh

Take to bake in lined with aluminum foil and with a bit of broth strained cooking pan.
Cover the bird with foil , leaving a space between the paper and the bird does not stick to the skin
Bake in preheated oven l80 ° C for forty minutes per pound , or until roasted.
Fifteen minutes before taking the bird from the oven , remove the foil increase the oven temperature to 200 C and bake until well blush .
Serve on lettuce leaf and lemon slices or grated carrots in thick or thin lace carrot .
With white rice and a salad of watercress , orarugula , endive , escarole , lettuce all together .
You can make a salad of endive with large torn whole olives pitted and sliced ​​onion and tomato slices persimmon.