The Christmas Chook

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The Christmas Chook

Postby Matilda L » Thu Dec 25, 2008 1:58 am

The Francophile and I have just finished stuffing the Christmas chicken and have put it in the oven. It was a collaborative effort, made up on the spot with regard to what we had available. I hope the result is good. I'll let you know.

If anyone out there has any favourite chicken stuffings they would like to share, please post. I'm always looking for new ideas.

Merry Christmas to everyone.

Matilda


The Chook:
1 free range chicken, 2.5 kg in weight

The Stuffing:
Combine in a large basin:
stale crusty white bread, dried in the oven, and grated/chopped
2/3 cup pine nuts
1 medium onion, finely chopped
1 small bunch freshly picked parsley, finely chopped
1/2 cup sultanas
1/2 cup chopped dried apricots
Whisk together, and use to bind the dry ingredients:
1 tsp ground ginger
1 tsp ground cinnamon
a generous grinding of black pepper
2 tsp chicken stock powder (yes, what a philistine)
1 egg
3 tablespoons good liqueur muscat
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Matilda L
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Re: The Christmas Chook

Postby Matilda L » Fri Dec 26, 2008 5:10 am

How it turned out.

The chicken was delicious (and just as well, we will be living on left overs for a couple of days) but I won't try to reproduce the stuffing exactly again. It turned out too fruit-puddingy. I suspect that leaving out the dried apricots would help, and maybe use two small eggs and no muscat. Dunno. Anyway, 9/10 for the meat, 5/10 for the stuffing.

Matilda
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Re: The Christmas Chook

Postby Daniel Rogov » Fri Dec 26, 2008 6:09 am

Matilda, Hi.....

I am translating "chook" as "chicken". Is that correct?


Best and Smiling With You
Rogov
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Re: The Christmas Chook

Postby Matilda L » Fri Dec 26, 2008 7:11 am

"Chook" = chicken.


Matilda
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