Boned Stuffed Chicken With Veal And Pistachios Food

STUFFED AND ROASTED BONE-IN VEAL BREAST

Steps:

• Cut a pocket in veal breast, or ask your butcher to do it for you. Season pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to reach room temperature.
• In a skillet melt butter over medium-high heat. Add onion and celery and saute until onion is tender and golden. In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock. Season with salt and pepper; mix well. Stuffing should be fairly wet; add a little more chicken stock if needed.
• Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly. Use a trussing needle and string to sew up pocket. Season roast on all sides with salt and pepper and liberally sprinkle top with paprika. Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top with 1/2 cup chicken stock every 45 minutes.
• Remove roast to a carving board and let sit, loosely covered, 15 minutes while you prepare sauce. Set roasting pan over medium-high heat and add remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If desired, thicken sauce with arrowroot or butter, or leave as is. Cut center portion of veal breast along chine bone separations into 6 servings. Spoon gravy over each portion.

BONED STUFFED CHICKEN WITH VEAL AND PISTACHIOS

Steps:

• Clean and wash the chicken, and cut off the wing tips and leg ends to make the removal of the skin possible. Singe the chicken over a flame to loosen the skin from the flesh. Carefully pull the skin right off, as though undressing the chicken, taking care not to tear it, starting from the neck and pulling it off the legs last. It will come right off with the occasional help of a pointed knife. Wash the skin, turn it right side out, and put it aside.
• Cut the skinned chicken into quarters, put them in a saucepan, and cover with water. Add 2 tablespoons of the oil, season with salt and pepper, bring to the boil, and simmer gently until the chicken is very tender-about 30-45 minutes. Remove from the heat and let it cool in the stock. Drain and keep the stock.
• Bone the chicken, discarding nerves and tendons, and grind or chop the meat finely. Put it in a large bowl, mix in the ground veal, and season with salt and pepper. Knead very well, then add the pistachio nuts and work them into the mixture.
• Using a needle and strong thread, sew up all but the largest vent in the chicken skin and darn any holes. Stuff the skin carefully with the chicken-and-veal mixture, and re-form as nearly as possible in its original shape. Sew the opening tightly.
• Heat the remaining oil in a large pan, put in the stuffed chicken, and turn to brown it lightly all over. Add the lemon juice and about half a ladle of the stock. Simmer gently, covered, for about 1 hour, turning the chicken over, and adding more stock, half a ladle at a time, if it becomes dry. At the end of the cooking time, the veal should be well cooked and almost blended with the chicken, and the sauce much reduced. Remove from the heat and allow to cool overnight in its own sauce.
• Serve cold. Traditionally, the chicken is served already cut in thick slices, but I think it looks rather beautiful with its subdued boneless shape, served whole and sliced at the table.
• A version said to be for lazy cooks is just as delicious, though not as dramatic. Cook the chicken as in the recipe for sofrito (page 213), adding just a pinch of turmeric or none at all. When cool, skin it and remove the bones and tendons. Grind or chop the flesh and mix it with the ground veal, 1 egg, and a handful of chopped pistachios. Knead thoroughly and roll into a thick sausage shape. Sauté in 2 tablespoons hot oil, turning it until golden all over. Add water, a little at a time, as it becomes absorbed, and simmer gently, covered, until well cooked, turning it over once. Allow to cool in its sauce for several hours before serving. Serve cut in slices.

STUFFED BREAST OF VEAL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
• Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
• Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

BONELESS CHICKEN STUFFED ROAST

Steps:

• 1. Pat dry a whole chicken. Note: this method can be done with any bird at all. Think of this game changer for your Holiday turkeys!
• 2. Pepin can show you how easy it is here:https://www.youtube.com/watch?v=Ku5p1CcGn70
• 3. After the bird is boneless, sprinkle generously with salt and pepper.
• 4. Stuff the bird with your favorite stuffing. I LOVE Freda's stuffing! (Just like Grandmas) ;)https://www.justapinch.com/recipes/main-course/chicken/moms-classic-stuffing-by-freda.html?p=7
• 5. Preheat oven to 400 degrees. While you wait, it is a good time to tie up your bird with the stuffing inside.
• 6. I also put about 1/4 cup butter in a large frying pan, get it hot and brown the bird for color and flavor. SAVE the juices in the pan! You will make a pan gravy with this later. Then put it in a roasting pan along with potatoes, carrots and onion. The amount is up to you.
• 7. Roast your bird until internal temp reaches 160 degrees. Take the temp near a meaty area in both the thigh and a breast.
• 8. Let the bird rest on your cutting board while you make the pan gravy. Reserve the vegetables in a bowl to serve along side of the meat.
• 9. FOR PAN GRAVY: Take the pan you browned the bird in and add a cup of chicken stock and about 1/4 to 1/2 cup Sherry. Whisk to release the fond (brown bits) on the pan. This is where the flavor is! Let it reduce just a bit, and in a small glass jar or bowl, add about 2 Tablespoons corn starch and a little water. Mix until it is liquid. Add this SLOWLY to your pan gravy and whisk constantly. You can also add a bit of browning sauce if you would like a bit more color if the fond is too blonde for you. Add salt and pepper to taste.
• 10. By the time the pan gravy is done, the bird can be carved into beautiful slices exposing the stuffing and chicken meat. Completely void of bones!
• 11. Pour pan gravy over individual slices of the stuffed roast. Enjoy!

BOURSIN STUFFED CHICKEN BREASTS WITH PISTACHIO CRUST

Steps:

• Cut any bits of fat or skin off chicken breasts.
• Lay breasts flat on cutting board and make a small pocket on the side.
• Stuff each breast with a quarter of the cheese. Coat each breast completely with 1 tablespoon mayonnaise.
• Place chopped pistachios on a plate and press each breast into the pistachios to coat completely.
• Lay the chicken on a baking sheet and bake at 350° for 30 minutes or until interior temperature reads 160°F
• Serve with white wine sauce.
• White Wine Sauce:.
• In a heavy saucepan, melt butter and saute onion until translucent.
• Add wine, and boil on medium heat until more than half of the wine has evaporated, stirring occasionally.
• Add chicken broth and boil again until half the stock has evaporated, stirring occasionally.
• Add heavy cream and boil until half the liquid has evaporated, stirring occasionally. Remove from heat.
• Add salt and pepper.
• Serve with chicken.