Welcome back! How was your Christmas?
Ours was the classic family Christmas: we gathered together by my brothers, sisters, brothers in law, nephews, grandparents, many ... who was not present at lunch has gone after a day full of affection and warmth!
The menu reflects the atmosphere, and each of us, including mother and sisters, has prepared something in between these:
Starters:
canapes with salmon - can not miss: the traditionally assigned to this My dad!
artichokes fried in batter
First:
tortellini
lasagna
Seconds:
Chicken stuffed with green sauce Boiled
Sausage and Lentil
Potato salad
American Desserts:
Cake "Sacher" dressed up
Cupcakes Christmas
Needless to say all this stuff has eaten it all ... mica
Del boiled, for example, we have completely forgotten, as the green sauce (unfortunately, because I like a lot!). But nothing is
wasted: the remainder was distributed among the various families and consumed in the evening - for those able to eat! - And the next day.
My task was to prepare the turkey for Christmas, which then became a chicken about 2 kilograms: a turkey would be too big!
The recipe is really worth: we found it delicious!
Since then boned and cut perfect slices, served with two sauces.
I mixed two recipes: one is to Stefania / Arab, who had posted years ago that I had saved and intends to try it, because sooner or later 'inspired me a lot! The second is to
Phil Vickery, who had saved my sister for the same reasons.
The process is long and laborious, but basically, in two hours that pass the chicken in the oven, you can
do a lot of other things :-)
But let's go ...
Chicken stuffed
Ingredients for the dish:
1 large boneless chicken (I did the butcher to bone, which took 1 minute ... I did I would have spent half a day!)
2 carrots, peeled and chopped 1 large onion
1 rib of celery 1 leek
1 zucchini 1 cup of broth
vegetable 1 cup dry white wine Salt and black pepper
Ingredients for filling:
½ pan of crumbled cornbread, prepared in this way:
1 and ½ cup of fine cornmeal ( foil)
½ cup flour 00
1 tablespoon baking pies for
1 teaspoon salt 1 egg
½ cup fresh cream
Mix all ingredients and place them in a low cake pan, lined with parchment paper. Bake at 200 ° C for about half an hour.
3 tablespoons olive oil 1 small onion finely chopped
chives, parsley and chopped basil
300 grams of sausage 1 egg
A handful of lettuce leaves, roughly chopped Salt and black pepper
fry onion in olive oil.
Put all the ingredients for the filling in a large bowl and mix well.
ingredients for the sauce of red currant:
Well ... here I had to arrange in some way, because the red currant jelly just have not found, then this is the sauce I invented! I assure you that it was good, trust me (if you Like the sweet and sour taste).
½ cup of cranberry (not horrified!) - Here we go 1 / 2 cup red currant jelly!
1 onion, finely chopped 1 tablespoon extra virgin olive oil
Spices: turmeric, cinnamon, ginger, pepper
A handful of red currant
1 tablespoon mustard 1 tablespoon soy sauce
50 grams of apple cider vinegar
150 grams of water
Fry the onion in oil, add spices and let it release the aromas.
Then add the jam and savory. Finally, water, vinegar and soy sauce, mustard and last.
Let thicken over the fire for half an hour, checking that no burn.
Let the sauce cool, frullatela and pass through a sieve to remove seeds of black currant.
For the wounded:
3 tablespoons honey ½ tablespoon mustard
Zest and juice of half lemon
Procedure:
salt the chicken, inside and out, then fill it with the stuffing and close it well (with string or, as I did, with the elastics from roast). Keep aside.
Cut the vegetables into large pieces and distribute them on a bounty of oven. Season with olive oil, a little salt, add the white wine and stock.
Place the chicken on the bed vegetables and place in preheated oven at 200 ° C for about 20 minutes, until the broth to the boil.
Remove from oven and cover the pan tightly with two layers of foil. Put in oven and cook more at 200 degrees for about 2 hours.
To control the cooking, remove from oven, open the foil and try to insert a knife between the thigh and body of the chicken: the juice that comes out should be clear. If not - as it was in my case - Cover well with foil and put in the oven for another twenty minutes.
When it is cooked, remove the foil and lift the chicken (carefully, because you might burn yourself first, and secondly because it may open) and put it on another baking sheet.
brush them with honey and mustard sauce and place back in oven at 230 ° C for ten or fifteen minutes, after which take it out and brush them back out of the oven.
Cover with foil and keep warm.
Take a little grease and gravy deglassatelo on fire with a splash of dry white wine and passed around in the blender, including vegetables. I did not need to add more flour or vegetables because they have formed a very creamy sauce.
Finally Put the chicken on a serving plate then serve in individual dishes slices, accompanied by two sauces.
