Whole Stuffed Chicken

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[edit] Description

[edit] Ingredients

• 1 Chicken
• 1/2 lb. ground Veal
• 3 slices bread soaked in milk
• 1/4 lb. ground Pork
• 4 Tbs. butter
• 1/4 lb. Sausage
• 1 Tbs. pistachios
• 1/4 lb. Beef tongue
• 3 Tbs. brandy
• 1/4 lb. cooked Ham
• 2 eggs
• 1/8 lb. grated Parmesan cheese
• salt, pepper, spices (to taste)

[edit] Directions

1. Bone the Chicken except for the legs, using a very sharp paring knife. Cut along the back bone of the Chicken. Very carefully cut the meat away from the bones in a downwards motion. Clean and season the Chicken.
2. Prepare the stuffing: In a bowl, mix well ground meat, Sausage cut in fine pieces, eggs, Cheese, bread slices (with all the milk squeezed out), salt, pepper and other spices (Onion, garlic, thyme, parsley, etc.) Cut tongue and Ham into strips.
3. Open the Chicken and layer it with half of the stuffing, half of the tongue and Ham strips, half of the pistachios; then repeat it once more. Close the Chicken; before sewing it up, enclose the skin from the neck inside the Chicken. Sew up the back and front of the Chicken.
4. Sauté Chicken in butter in a frying pan until golden. Next flame the Chicken by pouring brandy into a ladle and igniting it. Pour flaming brandy over the Chicken. Alcohol will burn off without flavoring the meat. Place Chicken in a roasting pan and bake in 350 degree oven for 1 1/2 to 2 hours, basting often.
5. When Chicken is done, take it out of the oven and let it stand at room temperature, still in the pan, for about 10 minutes before un-sewing it. Slice and serve with vegetables of your choice.