Stuffed Chicken

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.