Stuffed chicken

Stuffed Chicken with Liver a la Simo – A Traditional Delicacy

Preparation time: 30 minutes
Baking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 4

Who doesn't love a tender, juicy chicken full of flavors? Stuffed chicken with liver a la Simo is a recipe that brings family stories to your table and transports you to a world of rich tastes and enticing aromas. This recipe is not just a dish, but a culinary experience that blends tradition with innovation, offering a unique and memorable taste.

Ingredients:

- 1 chicken (approximately 1.5 kg)
- 250 g white bread
- 2 large eggs
- 100 g butter (at room temperature)
- 50 ml milk
- 100 g fresh mushrooms (preferably champignon)
- 1 chicken liver (approximately 200 g)
- 50 g brandy
- 3 tablespoons olive oil
- Salt to taste
- Freshly ground pepper to taste

A bit of history:

Stuffed chicken is a dish with deep roots in traditional cuisine, often associated with celebrations and festive meals. This specific recipe, a la Simo, is a modern reinterpretation of a classic, combining textures and flavors to create a dish worthy of being enjoyed in the company of loved ones.

Step by step to a perfectly stuffed chicken:

1. Preparing the chicken:
- Start by washing the chicken thoroughly under cold running water, ensuring that you remove any impurities. Let it drain on a clean kitchen towel or a wire rack.
- This step is essential to achieve a juicy chicken without excess water that dilutes the flavors.

2. Preparing the filling:
- In a bowl, soak the white bread in milk for a few minutes, then squeeze it well to remove excess liquid.
- The fresh mushrooms should be cleaned, washed, and finely chopped. You can sauté them in a pan with a little olive oil until golden, which will enhance the aroma.
- The chicken liver should be washed well and finely chopped using a meat grinder.
- In a large bowl, cream the butter at room temperature until it becomes a fluffy foam. Add the chopped liver, sautéed mushrooms, beaten eggs, salt, and pepper to taste. Mix well until you obtain a homogeneous paste.

3. Stuffing the chicken:
- Use a spoon to fill the chicken with the obtained mixture, being careful not to overfill it, allowing the filling to expand during baking.
- Sew the chicken with kitchen twine to seal the filling inside. This step is essential to keep the juiciness and flavors in every bite.

4. Preparing the brandy sauce:
- In a bowl, mix the brandy with the olive oil. This combination will give the chicken a shiny glaze and a distinct flavor.
- Using a kitchen brush, coat the chicken with this sauce, ensuring it is evenly covered.

5. Baking:
- Place the chicken in a baking dish, cover it with aluminum foil, and put it in the preheated oven at 180°C (350°F) for 1 hour.
- Remove the foil and continue baking for another hour, basting the chicken with the brandy sauce every 20 minutes to achieve a golden and crispy crust.
- Check if it is well cooked using a cooking thermometer – the internal temperature should be around 75°C (165°F).

Serving and pairing:

After removing the chicken from the oven, let it rest for 10-15 minutes before cutting. This will allow the juices to redistribute, resulting in juicier meat. You can serve the stuffed chicken alongside creamy mashed potatoes or a fresh seasonal salad. A well-chilled bottle of white wine will perfectly complement the meal.

Tips and useful advice:

- The liver: Ensure that the liver is fresh, without dark spots. Chicken liver brings a fine texture and rich flavor.
- Vegetarian option: You can replace the liver with tofu or a combination of vegetables and nuts to create a delicious vegetarian filling.
- Unique flavors: Add fresh herbs, such as thyme or parsley, to the filling for an extra boost of flavor.

Frequently asked questions:

1. Can I use another type of meat?
Yes, you can use turkey or duck, but the cooking time will need to be adjusted based on weight.

2. What do I do if I don't have brandy?
You can substitute brandy with white wine or a mixture of water and vinegar to achieve a similar flavor.

3. How long can the cooked chicken be stored?
The cooked chicken can be stored in the refrigerator for 3-4 days. Make sure it is well covered to prevent drying out.

This stuffed chicken with liver a la Simo recipe is a true delicacy that will impress any guest. I encourage you to try it and add your personal touch, bringing a bit of your culinary traditions to the plate. Enjoy every bite and let yourself be carried away by the beautiful memories that this dish can bring!

 Ingredients: 1 chicken, 250 g white bread, 2 eggs, 100 g butter, 50 ml milk, 100 g mushrooms, 1 piece of chicken liver, 50 g brandy, salt, pepper, oil

 Tags:  chicken stuffed chicken