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Chicken Boned And Stuffed Recipe

(Pollo dissossato ripieno)



To remove the bones from a chicken the following instructions will be

found useful.



Wash and singe the fowl: take off the head and legs, and remove the

tendons. When a fowl is to be boned it is not drawn. The work of boning

is not difficult, but it requires practice. The skin must not be broken.

Use a small pointed knife cut the skin down the full length of the back;

then, beginning at the neck, carefully scrape the meat away from the

bone, keeping the knife close to the bone. When the joints of the wings

and legs are met, break them back and proceed to free the meat from the

carcass. When one side is free, turn the fowl and do the same on the

other side. The skin is drawn tightly over the breast-bone, and care

must be used to detach it without piercing the skin. When the meat is

free from the carcass, remove the bones from the legs and wings, turning

the meat down or inside out, as the bones are exposed, and using care

not to break the skin at the joints. The end bones of the wing cannot be

removed, and the whole end joint may be cut off or left as it is.



Now that the fowl is boned make the following stuffing, regulating the

quantity on the size of the chicken. Chop half a pound or more, of lean

veal, and grind it afterwards, so that it may make a paste. Add a large

piece of bread crumb soaked in broth, a tablespoon of grated cheese,

three yolks of egg, salt, pepper and, if desired, just a taste of

nutmeg. Finally mix also one or two slices of ham and tongue, cut in

small pieces. Stuff the boned chicken with this filling, sew up the

opening, wrap it tightly in a cloth and put to cook in water on a low

fire. When taken from the water, remove the wrapping and brown it, first

with butter, then in a sauce made in the following way: Break all the

bones that have been extracted from the chicken, the head and neck

included, and put them on the fire with dried meat cut in little pieces,

butter, onion, celery and carrot, seasoned with salt and pepper. Make

the sauce with the water in which the chicken has been boiled, which has

naturally become a good chicken broth.



Before sending to the table, remove the thread with which the chicken

has been sewed.

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