1. Grind or process the first 16 ingredients fairly coarsely, then measure. 2. For each 2 cups, add salt& pepper and egg. 3. Mix well. 4. Stuff and sew up the prepared bird. 5. Put the trimmings (neck and so on) into a very large pan with garlic, onion, salt, pepper and bouquet garni. 6. Cover generously with cold water and bring to a boil. 7. Add the bird, (making sure it is covered),bring back to boil and simmer very gently for 1 1/2 hours (less for a younger bird). 8. Meanwhile, shape the remaining farce into a sausage and roll up neatly in a fine cheesecloth. 9. tie the ends securely and cook alongside the bird. 10. When the bird is cooked, take it out carefully, draining well. 11. Put it in a roasting pan with a little fat underneath and some smeared over the breast. 12. Roast in a preheated 400 degree oven for 20 to 25 minutes, or until browned to your liking. 13. Remove. 14. Pour off fat and deglacer the pan with a little of the stock, to make a gravy, (stir in a little wine to taste, if liked.) To serve, give each diner a portion of the bird and some of the stuffing from the interior, plus a slice of the boiled farce. 15. (Strained and skimmed of all fat, the cooking liquid makes magnificent stock for future use). ---------------------------------------------------------------------------
Nutrition
Ingredients
