Stuffed Parlor Chicken – Parlor Chicken

1. cut the butter into small cubes and place in the freezer. For the stuffing, clean the liver, remove the tendons, rinse, dry and cut into small cubes. Finely dice the onion, chop the garlic. Heat 2 tbsp oil in a frying pan. Fry the liver, onions and garlic together with the rosemary briefly and hotly in the hot fat, turning. Transfer to a suitable bowl and cool a little. Cut the white bread into cubes of about 1 cm, add to the liver form and mix well together with the eggs.

Heat the milk slightly, add, stir in and season with salt, pepper and nutmeg (freshly grated). Finally, fold in the parsley.

Fill the poussins with the mixture. Insert a toothpick into the opening. Season the outside of the chicks with salt and pepper. Tie the drumsticks together with spaghetti.

Heat remaining oil in a large frying pan. Sear the chicks on all sides over medium heat for 10 minutes, then place them breast side up in a baking dish and roast in a heated oven at 200 °C on the lowest rack for 45-50 minutes (gas 3, convection oven 50 minutes at 180 °C ).

Keep the finished poussins warm in the switched-off oven. Pour the meat juice through a sieve into a small saucepan and degrease a little. Add the stock and Madeira and reduce by half. Add the ice-cold butter to the sauce form and un

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