Or Poulet Fendu Farci Four This is a lovely recipe and worth taking the time to prepare for a special occasion - perhaps Valentine's Day.
For 4 people - quarter chicken each
Ingredients
(3-4 lb. chicken
1 tsp crumbled mixed dried thyme-oregano and savory
3 tbsp. olive oil
~ Stuffing ~
1 lb. small firm courgettes
1 medium-sized onion-finely chopped
3 oz fresh white cheese (ricotta or cream cheese)
2 oz fresh white bread crumbs - leave out if you like
4 tbsp. butter
salt and pepper
1 tbsp. finely chopped fresh marjoram leaves and flowers (if unavailable, substitute fine herbs)
1 large egg
freshly grated Parmesan cheese
DIRECTIONS
Split the chicken along the back, flatten it out and loosen the skin. Sprinkle the chicken on both sides (but not beneath the skin) with the dried herbs. Pat and rub generously with olive oil, then leave to marinate for an hour or two.
Cut courgettes into julienne (or grate), salt, squeeze and sauté in 1 oz butter. Leave to cool
Gently sauté onion, without colouring in about 1/2 oz butter for about 15 minutes or until opaque. Leave to cool
Mash the white cheese, bread crumbs and butter together with the salt, pepper and fresh herbs, using a fork; mash in the egg also. Then mix in the onion and courgette, and finally the Parmesan, adding enough to bring the stuffing to a firm, stiff consistency.
Stuff the chicken, taking a handful of stuffing at a time and forcing it into place, pushing it beneath the skin with the fingers of one hand while molding the outside of the skin with the other hand. Cover the drumbsticks and thighs well before worrying about the breasts. When all of the stuffing is in place, fold the neck-skin flap (if there is any) over the throat opening and tuck the flap beneath the bird.
With a small, sharply pointed knife, pierce the web of skin and thin flesh between the inside of one thigh and the tip of the breast, making a slit just large enough to receive the drumbstick tip. Gently force the drumstick up and push its tip through the slit. Repeat with the other drumstick.
Place the bird in a roasting pan and mold the surface with your hands to force the skin and the stuffing into a plump version of the chicken's natural form. Salt and pepper the chicken, and roast it in a preheated oven, starting at Gas Mark 8 (450F) for10 minutes, turning the oven down to Gas Mark 5 (375F). Start basting regularly after 30 minutes.
Roast for 50 minutes to 1 hour, depending on the size of the chicken. If, after about 40 minutes, it seems to be colouring too rapidly, turn the oven down further, placing a sheet of aluminium foil loosely over the chicken.
Transfer the chicken to a heated platter. But do not attempt to serve the roasting juices; they are too fatty and the dish needs no sauce.
I'll try and send a photo
For 4 people - quarter chicken each
Ingredients
(3-4 lb. chicken
1 tsp crumbled mixed dried thyme-oregano and savory
3 tbsp. olive oil
~ Stuffing ~
1 lb. small firm courgettes
1 medium-sized onion-finely chopped
3 oz fresh white cheese (ricotta or cream cheese)
2 oz fresh white bread crumbs - leave out if you like
4 tbsp. butter
salt and pepper
1 tbsp. finely chopped fresh marjoram leaves and flowers (if unavailable, substitute fine herbs)
1 large egg
freshly grated Parmesan cheese
DIRECTIONS
Split the chicken along the back, flatten it out and loosen the skin. Sprinkle the chicken on both sides (but not beneath the skin) with the dried herbs. Pat and rub generously with olive oil, then leave to marinate for an hour or two.
Cut courgettes into julienne (or grate), salt, squeeze and sauté in 1 oz butter. Leave to cool
Gently sauté onion, without colouring in about 1/2 oz butter for about 15 minutes or until opaque. Leave to cool
Mash the white cheese, bread crumbs and butter together with the salt, pepper and fresh herbs, using a fork; mash in the egg also. Then mix in the onion and courgette, and finally the Parmesan, adding enough to bring the stuffing to a firm, stiff consistency.
Stuff the chicken, taking a handful of stuffing at a time and forcing it into place, pushing it beneath the skin with the fingers of one hand while molding the outside of the skin with the other hand. Cover the drumbsticks and thighs well before worrying about the breasts. When all of the stuffing is in place, fold the neck-skin flap (if there is any) over the throat opening and tuck the flap beneath the bird.
With a small, sharply pointed knife, pierce the web of skin and thin flesh between the inside of one thigh and the tip of the breast, making a slit just large enough to receive the drumbstick tip. Gently force the drumstick up and push its tip through the slit. Repeat with the other drumstick.
Place the bird in a roasting pan and mold the surface with your hands to force the skin and the stuffing into a plump version of the chicken's natural form. Salt and pepper the chicken, and roast it in a preheated oven, starting at Gas Mark 8 (450F) for10 minutes, turning the oven down to Gas Mark 5 (375F). Start basting regularly after 30 minutes.
Roast for 50 minutes to 1 hour, depending on the size of the chicken. If, after about 40 minutes, it seems to be colouring too rapidly, turn the oven down further, placing a sheet of aluminium foil loosely over the chicken.
Transfer the chicken to a heated platter. But do not attempt to serve the roasting juices; they are too fatty and the dish needs no sauce.
I'll try and send a photo
