1 tablespoon of golden raisins macerated overnight in a large glass of Lambig
30 cl of dry cider
2 or 3 slices of slightly stale bread
30 cl of dry cider
1 glass of milk
3 golden apples
1 minced shallot
Preparation
Soak the bread in the milk, press to extract all the excess liquid and crumble it into the salad bowl.
Add the minced shallot and Hénaff Pâté crushed with a fork (increase the amount of Pâté Hénaff if the chicken is very big).
Mix well, adding the golden raisins and some of the Lambig.
Stuff the chicken and roast in the oven with some fat at thermostat 6 (30 minutes per pound).
When you reach halfway in the cooking time, add the rest of the Lambig and 3 chopped golden apples.
Baste the chicken frequently with cider, then strain the juices through a sieve. Reduce the juices by a quarter over a high heat.
Finish with a tablespoon of double cream and a few knobs of lightly salted butter. Whisk in.
Carve the chicken. Place each piece of chicken on a bed of cooked apple puree. Pour over some gravy and make sure that everyone gets a slice of stuffing.
Product used
Tip
Pour utiliser le Pâté Hénaff en farce ou égrené, il est préférable de l’utiliser à température ambiante pour le rendre plus malléable.
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