CookEat Recipe
Boneless Chicken Stuffed with Veal and Cured Tongue
A whole boned chicken enclosing fine veal stuffing with small prosciutto and cured-tongue dice, poached in cloth, then browned and glazed with its own strained jus.
Method
Steps
Step 1
Gather the ingredients: 1 whole eviscerated chicken, about 1.5 kg before boning, with skin intact; reserve the bones and neck for the jus; 300 g lean veal, finely minced; 60 g soft fresh bread crumb; About 100 ml prepared meat broth for soaking the bread; 30 g grated Parmesan; 3 egg yolks; 20 g prosciutto with both fat and lean, cut into small dice; 20 g cooked cured beef tongue, cut into small dice; 40 g butter, divided into 20 g for browning the chicken and 20 g for the jus; 30 g cured pork belly, diced; 1 small onion, chopped; 1 small celery stalk, chopped; 1 small carrot, chopped; Salt and black pepper to taste; Optional: a small pinch grated nutmeg; Water to cover the wrapped chicken.
Step 2
Ask a poultry butcher to bone the eviscerated chicken through the back while keeping its skin intact, reserving the bones and neck. If doing this yourself, work on a clean dedicated board with the cold, already eviscerated bird. Remove wing tips, neck and feet if present. Make a shallow cut along the back, free wing and leg bones from inside with a small sharp knife, then carefully separate the flesh from the carcass and lift out all remaining bones, including the wishbone. Remove the tail rather than leaving its small bones, and remove tough tendons. Draw the boned wing and leg skin and meat inward to make a neat envelope. Do not wash raw poultry; start with an already eviscerated bird.
Step 3
Soak the bread crumb in the prepared broth until softened, then squeeze out excess liquid. Pound or process the finely minced veal to a very fine paste. Mix with the soaked bread, Parmesan, three yolks, salt, pepper and optional nutmeg. Fold in the small prosciutto and cooked cured-tongue dice last, keeping them distinct.
Step 4
Fill the boned chicken with this mixture and close the back opening with food-safe cotton kitchen string, using a clean kitchen needle. Wrap snugly in a clean, tightly woven undyed cooking cloth suitable for boiling and tie it securely. Cook immediately after stuffing.
Step 5
Put the wrapped chicken into a large pot and cover with water. Bring to a gentle simmer and poach slowly for about 2 hours, maintaining enough water to cover. Check with a clean thermometer: the thickest chicken meat must reach 82°C and the centre of the stuffing at least 74°C. Continue cooking if either reading is low; time alone is not a safety check. Keep the poaching liquid for the jus.
Step 6
While the chicken poaches, put the reserved carcass bones and neck into another pan with the diced cured pork belly, 20 g butter, onion, celery and carrot. Season lightly and brown over moderate heat. Once the chicken is cooked, add about 500 ml of its hot poaching broth to the bones and simmer for about 30–45 minutes to make a concentrated jus. Strain carefully through a fine sieve and check that no bone fragments remain.
Step 7
Unwrap the cooked chicken carefully, keeping the closing string in place for now. Melt the remaining 20 g butter in a broad pan and brown the chicken gently on its surfaces. Add the strained bone jus and turn carefully to glaze it. Before serving, remove every piece of closing string and slice across to show the fine stuffing and small cured-meat dice. Serve hot with the jus; a separately prepared vegetable side is optional.
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