CookEat Recipe
Veal and Giblet Stuffing for Chicken
A finely chopped veal, giblet and mushroom stuffing bound with bread, Parmesan and eggs, cooked inside a chicken.
Method
Steps
Step 1
Gather the ingredients: 1 properly dressed whole chicken, about 1.5 kg, with its cavity emptied and cleaned by the supplier; 150 g lean veal; About 75 g food-grade chicken giblets: liver, heart and emptied, cleaned gizzard, with no intestines or contents; 20 g butter; 1 small shallot, finely chopped, or 1 tablespoon finely chopped onion; 1 teaspoon chopped parsley; 1 tablespoon finely chopped celery; 1 tablespoon finely chopped carrot; About 250 ml broth for cooking the filling; 3 g dried mushrooms, soaked until soft, drained and chopped; 15 g prosciutto containing fat and lean; About 10 g soft bread crumb; 1 tablespoon grated Parmesan; 2 eggs; Salt, black pepper and a small pinch of mixed warm spice; About 2.5 litres additional broth or water for poaching, enough to surround the chicken.
Step 2
Keep raw poultry and offal separate from ready-to-eat food. Cut the veal and prepared giblets into small pieces. Gently soften the shallot, parsley, celery and carrot in the butter, add the meat, season with salt, pepper and spice, then add some of the 250 ml broth. Simmer gently until the meat and gizzard are tender and cooked through to 74°C, about 35–50 minutes, adding broth as needed. Add the soaked mushrooms for at least the final 10 minutes so they cook fully.
Step 3
Lift out the meat and mushrooms, leaving a little cooking liquid. Remove any remaining tough gizzard membrane or gristle. Finely chop the meat, mushrooms and prosciutto together. Cook the bread crumb in the remaining liquid, stirring to make about 1 heaped tablespoon of firm bread paste. Mix into the chopped filling with the Parmesan.
Step 4
Cool the filling promptly in a shallow container in the refrigerator. Once cool, mix in the two eggs. Loosely fill the prepared chicken cavity, without packing tightly, then secure the opening with food-safe kitchen twine. Stuff only immediately before cooking; bake any excess filling separately in a small covered dish at 180°C until its centre reaches 74°C.
Step 5
For the poached version, place the stuffed bird in a snug pot and add the additional broth or water to surround it. Bring to a gentle simmer, cover and cook gently, checking after about 75 minutes. Continue until the thickest part of the whole chicken reaches 82°C and the centre of the stuffing reaches at least 74°C, using a clean thermometer at both locations. The actual time may be longer depending on the bird and filling.
Step 6
Rest briefly, remove all twine, carve carefully and lift out the filling in one piece where possible. Slice and serve promptly with the chicken and hot cooking broth. Cool leftovers promptly in shallow containers, removing stuffing from the carcass, refrigerate at 4°C or colder and use within 2–3 days; reheat to 74°C.
Step 7
For a stewed version, replace the poaching liquid with about 500 ml broth and use an additional 15 g butter. Gently colour the stuffed bird in the butter, add broth, cover and simmer, turning carefully and adding more broth as needed. Check both whole-bird 82°C and stuffing 74°C endpoints as above; serve with the reduced cooking liquid.
Step 8
The source initially specifies about 100 g veal plus a small piece of veal udder. If a regulated supplier provides professionally prepared food-grade udder, use 100 g veal and about 50 g udder in place of the 150 g all-veal main version and cook through until tender as above. Its stated substitutes are lean pork, turkey breast or plain veal: use about 150 g of the chosen meat in place of that pair, keeping the giblets and remaining filling ingredients. All these amounts complete the source small-piece estimate.
Step 9
The alternative stuffing from recipe 539 uses 2 sausages, about 150 g total, the chicken liver and professionally prepared edible comb and wattles if supplied, 8–10 peeled roasted chestnuts, a small truffle of about 15 g or 3 g soaked dried mushrooms, a pinch of nutmeg and 1 egg. Cook the sausage meat and prepared giblets in about 20 g butter with a little broth until fully cooked to 74°C; cook the soaked-mushroom alternative with them until tender. Lift out, then cook about 20 g soft bread in the juices to make 2 tablespoons of firm paste. Finely chop and pound together the cooked meat, giblets, chestnuts and bread paste; cool promptly, then mix in the egg and nutmeg. If using truffle, fold in its thin slices at the end. Salt and pepper lightly because the sausages are seasoned. Stuff a chicken immediately before roasting at 180°C, checking after about 75 minutes and continuing to whole-bird 82°C and stuffing 74°C. Use this mixture instead of the main filling. For a turkey the source doubles this alternative stuffing; cooking time depends on the bird, with the same measured endpoints.
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