Chicken D 'Angola Stuffed

Chicken D 'Angola Stuffed

ingredients:

l moorhen Angola 2-3 pounds
l


seasoning:

½ cup dry white wine
1 glass of white beer
4 cloves garlic, crushed kernels without
2% of the weight of the meat salt 20 gm. or 2 spoons (soup) shallow
l tablespoon (coffee) ground black pepper
1 tablespoon (coffee) spicy paprika
1 teaspoon (tsp) grated ginger
3 sprigs of fresh mint
1 sprig of fresh rosemary
1 sprig of fresh basil
1 pinch of grated nutmeg
l bunch of parsley and chives without cutting


filling I

50 grs. butter
1 large onion, grated
50 grs. chopped bacon
100 grs. Kid of baked chicken and ground
100 grs. of pork sausage, cooked and ground
1 stalk celery chopped, white part only
1 pre-cooked carrots, diced
1 cup (tea) of chopped green olives
1 cup of cornmeal
1 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 skin
Season 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 pâté
3 sour apples grated in the large drain
2 tablespoons butter or cheese or grated Parmesan
2 tablespoons cream cheese or cheese needed to bind
1 cup crushed crackers or toasted moldy freshly grated.

Mix all ingredients, make a cigar, filling the bird
You can fill the entire Ave or apart, chest, thigh, and drumstick


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 l60 ° 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 180 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, or
arugula, 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.