CookEat Recipe
Boiled Fowl, Indienne
Whole chicken stuffed with its own giblets and beef marrow, gently boiled, finished with rice and served with curry sauce.
Method
Steps
Step 1
Have a poultry supplier prepare a tender chicken that weighed three and a half pounds before its head, feet and viscera were removed, retaining its own edible liver and heart. Use that same whole prepared bird and its own liver and heart. Keep the raw bird and organs refrigerated until preparation. Peel the carrot and onions, wash the leeks, celery and parsley, and keep the half small white onion separate from the whole poaching onion.
Step 2
Finely chop the half small white onion and brown it in the teaspoon of butter. Transfer to a bowl and cool promptly. Finely chop the chicken's own liver and heart and the half ounce of fresh beef marrow. Mix them with the cooled onion, fresh breadcrumbs, milk, beaten raw egg, half a teaspoon of curry powder, three saltspoons of salt and the saltspoon of finely crumbled thyme. Enclose all the stuffing in the chicken without compressing it tightly, truss neatly and begin cooking immediately.
Step 3
Lay the stuffed chicken in a hob-and-oven-safe saucepan large enough for the bird, covering water and a fitted lid. Add sufficient cold water to cover it, the carrot, whole onion, two leeks, three celery branches and two parsley branches. Add the tablespoon of salt and remaining teaspoon of curry powder. Cover, bring to the boil and maintain a steady gentle boil for about one hour.
Step 4
Heat a conventional oven to 180°C. Remove all the poaching vegetables, leaving the same chicken and all its cooking liquor in the pan. Add all six ounces of raw long-grain white rice to that hot liquor around the bird. Bring back to a simmer and cover again with the oven-safe lid.
Step 5
Transfer the covered pan directly to the oven and cook for about forty minutes. Continue as needed until the rice is fully tender, the thickest parts of the whole chicken reach 82°C away from bone and the centre of the stuffing reaches 74°C. Keep the cooking continuous from hob to oven; the stated times are guides. Do not wait for all the liquid to be absorbed.
Step 6
Time the linked curry sauce so that the required finished portion is freshly made and hot when the chicken and rice are ready. Keep this finished yolk-thickened sauce below the boil and use promptly.
Step 7
Lift out the cooked chicken and remove the trussing. Lift the tender rice with a slotted spoon, letting excess cooking liquor drain back into the same pan, and arrange it on a large hot dish. Lay the whole chicken on the rice, pour the hot finished curry sauce over it and serve immediately.
Cooked it? Rate it.
Cooked 0 times