- 1 Whole Chicken
- 1 1/2 lbs Pork Sausage
- 1 cup Porcini mushrooms, chopped
- 2 Onions, chopped
- 3 tbsps Olive oil
- Salt & Pepper
- 2 Celery stalks, chopped
- 2 Carrots, peeled and chopped
- 3 Garlic cloves, peeled and chopped
- 2 Bay leaves
- Juniper (optional)
- Cloves (optional)
- Allspice (optional)
- Bone a whole chicken:
To keep the carcass as one with a boning knife slice down the middle of the breast bone and insert the knife as close to the bone as possible cutting the meat from the bone and keeping the carcuss intact. Next the legs need to be scraped back to the first joint and then cut the lower leg bone at that joint. Cut the wings off and use them along with the other bones to make a stock.
- The stuffing:
Sauté ½ pound of pork sausage, one cup of chopped mushrooms (I like porcini) and 2 chopped onions in olive oil with salt, pepper, sage and rosemary.
- The Stock:
Bring an eight quart pot of water to a boil and put the bones along salt, pepper with 2 stalks of chopped celery, 2 carrots peeled and chopped, 3 cloves of peeled garlic, thyme, 2 leafs of bay, and any other spice you like (try 2-3 cloves of juniper, cloves or all spice or two of each but not more, (a little goes a long way, I’ve always thought that if a specific spice can be recognized in a dish it’s too much) in the pot. Bring to a boil and then reduce heat to a simmer for 3-4 hours.
- Chicken preparation:
Lay the chicken out skin down on enough cheese cloth so that the chicken covers the cheesecloth and spread the sausage, mushroom and onion mixture out over the inside of the carcass. Fold the cheese cloth up to encapsulate the chicken and use twine to tie the chicken to hold it together. Brown the chicken on both sides in a skillet with salt, pepper and olive oil.
Strain the stock of all solids and return to the pot to the fire, bring to a boil and place the chicken in the stock, cover, reduce heat to a simmer for 2 more hours. Place the pot with the chicken in the refrigerator overnight. The next day remove the pot and remove the top of the stock (or aspic) and save as a garnish. Unwrap the chicken and slice vertically in ½ in slices, place on a plate, chop the aspic and cover one side of the chicken slices with the aspic and serve.