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Chicken Liver And Sage Stuffing
INGREDIENTS
200g chicken livers
25g butter
1 Tbs olive oil
1 large Spanish onion
1/4 cup verjuice
1/4 bunch parsley, shredded
Salt and pepper
Sauce
2 Tbs sherry vinegar
1/2 cup chicken stock
METHOD
Combine butter and oil in a saucepan over a moderate heat, when foaming add livers and brown. Remove livers from pan, and set aside until cool.
Return pan to heat, add onions and caramelize, approximately 3 minutes. Deglaze pan with verjuice, and reduce until almost all liquid has evaporated. Add parsley leaves and seasoning. Set aside to cool.
Place butterflied chicken skin side down on a clean surface, spread with onion mixture, then top with livers. Roll lengthways, to form a log shape, being careful not to lose any filling.
Firmly tie chicken in 2-cm intervals with butcher's twine.
Heat a large ovenproof frying pan with a little oil and butter, and brown chicken on all side. Place in a preheated 160oC oven for approximately 30 minutes. Basting every 10 minutes with the pan juices.
Remove from oven once cooked and allow to rest for approximately 15 minutes
For the sauce, remove any remaining fat from the roasting pan, return to a moderate heat and add the sherry vinegar and chicken stock. Bring to the boil, reduce heat to a simmer and reduce liquid by half.
Serve sauce over carved chicken accompanied with roast pumpkin, wilted spinach and parsnips.
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"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
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