Stuffed chicken, 'Poulet Farcie sous la peau' | Recipe from Constance Prince Maurice
Ingredients:
1 pc Whole chicken
20 g Onion
37 g unsalted butter
20 ml Orange juice
2 g Salt
2 g Orange zest
900g Chicken legs
7 g Marjoram
2 g Celery
4 g Fresh sage
2 g Thyme flower
1 g Star anise
2 g Breadcrumbs
0.6 g Black pepper powder
Preparation:
1. Slice the onions and sweat with half the butter.
2. Deglaze with the orange juice, season with salt and cook for a few minutes.
3. Remove from heat and add the orange zest.
4. Chop the chicken leg and add the thinly sliced fresh herbs. Then mix all the ingredients.
5. Stuff the whole chicken.
6. Roast in oven at 62°C, for 3 hours.
