Kornelia's Christmas Bird by Kornelia Santoro

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Slide Notes

Kornelia's Kitchen
by Kornelia Santoro

www.mediterraneancooking.in http://korneliaskitchen.blogspot.in https://www.facebook.com/kornelia.santoro http://www.pinterest.com/korneliasan/ https://twitter.com/korneliasan

books:
Kornelia's Kitchen - Mediterranean Cooking for India
Kornelia's Kitchen 2 - Cooking for Allergies

Kornelia's Christmas Bird

Published on Nov 18, 2015

Deboned, stuffed chickens make a memorable feast any day. In my home, they replace the Christmas turkey, because good turkeys are hard to find in India.

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PRESENTATION OUTLINE

Untitled Slide

The festive Season is beckoning.
A special Christmas dinner generates memories that stay with us all our lives.

In India, good turkeys are hard to find.

Photo by _Raúl_

For Christmas, you can get really big chickens
(around 3 kg)

Photo by podchef

So I decided to make deboned, stuffed chicken to create a memorable feast.

Ingredients:

1 chicken, as large as possible with intact skin
100 grams chicken liver
50 grams minced meat
100 grams stale bread, cut into small pieces
3 cloves garlic
1 bundle parsley
1 egg
2 tablespoons olive oil
Salt
Pepper
Needle and thread
Cotton rope for tying the chicken

For the stuffing, clean and blend the chicken livers in a food processor.
Add the minced meat, the bread, the cleaned and smashed garlic, the finely chopped parsley and the egg. Season with salt and pepper. You need a cream easy to spread.

Photo by avlxyz

Deboning the chicken involves blood and gore.
I recommend to watch Jaques Pepin on Youtube http://www.youtube.com/watch?v=kAekQ5fzfGM.

In India, all chickens come with a big slash in the skin.
I did not consider this a problem until I stuffed the first chicken.
It looked like this.

10.

So I took a big needle and a strong thread and did a little stitching.

11.

Before stuffing, salt and pepper the flesh. Spread the stuffing over the flesh and push a bit of it into the thighs.
Fold the sides towards the middle, turn it around and tie the chicken with cotton rope.

Photo by jules:stonesoup

12.

Salt and pepper the skin of the bird and place it onto an oiled baking dish. Cook it at low heat in the oven for around one hour. Turn up the heat (or the grill) for 5 to 10 minutes to crisp up the skin.
Let it rest before removing the rope and slicing it.

13.

Merry Christmas and a wonderful 2015!

Photo by Dawn Huczek

14.

Find and follow me online for easy, healthy recipes that make everybody go yum
Kornelia Santoro

Kornelia Santoro

https://www.facebook.com/kornelia.santoro

Slide Notes

Kornelia's Christmas Bird

MORE DECKS TO EXPLORE

PRESENTATION OUTLINE

Untitled Slide

The festive Season is beckoning. A special Christmas dinner generates memories that stay with us all our lives.

In India, good turkeys are hard to find.

For Christmas, you can get really big chickens (around 3 kg)

So I decided to make deboned, stuffed chicken to create a memorable feast.

Ingredients: 1 chicken, as large as possible with intact skin 100 grams chicken liver 50 grams minced meat 100 grams stale bread, cut into small pieces 3 cloves garlic 1 bundle parsley 1 egg 2 tablespoons olive oil Salt Pepper Needle and thread Cotton rope for tying the chicken

For the stuffing, clean and blend the chicken livers in a food processor. Add the minced meat, the bread, the cleaned and smashed garlic, the finely chopped parsley and the egg. Season with salt and pepper. You need a cream easy to spread.

Deboning the chicken involves blood and gore.I recommend to watch Jaques Pepin on Youtube http://www.youtube.com/watch?v=kAekQ5fzfGM.

In India, all chickens come with a big slash in the skin.I did not consider this a problem until I stuffed the first chicken.It looked like this.