Aunt Catherine's Chicken

Ingredients

• 1400 gChicken
• 150 gSausage
• 50 gChicken liver
• 15 gBreadcrumbs
• 50 gBacon
• 180 gCarrot
• 180 gOnion
• 20 gParsley
• 0.5 pcsBay leaf
• 1 pcsThyme
• 100 mlWater
• 750 mlChicken broth
• 5 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Rinse and pat the chicken dry. Season the cavity with salt and pepper.
   • Mix sausage meat, finely chopped chicken liver and breadcrumbs in a bowl.
   • Stuff the chicken with the mixture, truss it and cover the breast with bacon slices.
2. 2

   Arrange in the pot

   • Place the chicken in a suitable casserole. Arrange the small carrots and onions around it.
   • Tie parsley stems, bay leaf and thyme into a bouquet and add to the pot.
   • Moisten with about 100 ml water, put over medium heat and let the liquid nearly evaporate.
3. 3

   Cooking

   • When the water has almost evaporated, add 750 ml clear chicken stock and cover the pot.
   • Cook at moderate heat about 18 minutes (for a 1.4 kg chicken).
   • Let the chicken rest briefly, carve and serve with the cooking liquid, carrots and onions.
4. 4

   Serving (suggestion)

   • Arrange carved chicken on a warmed platter; place carrots and onions around it.
   • Serve with the light braising liquid (skim fat if desired). Traditionally served with rice.