Boiled Chicken
- Chicken
- Breadcrumbs
- Pepper
- Salt
- 1 tsp sweet marjoram
- 1 1/2 tsp basil
- 3 ounces butter, melted
- 25 raw oysters, chopped
- Drawn butter sauce:
- A little of the broth
- 2 ounces butter
- 1 Tbsp parsley, chopped
- 1 Tbsp flour
Prepare the chicken by singeing, drawing and washing very clean several times.
Season the breadcrumbs with pepper, salt, sweet marjoram, basil and melted butter. Add the chopped, raw oysters, poured in with a few spoonfuls of their juice. Mix through and through.
Fill the chicken but do not pack it. Sew up the spot you filled it through and truss the legs and wings as for roasting. Put in a large meat boiler with 1 Tbsp of salt. Cover with boiling water. Keep a kettle of boiling water to replenish with. Allow 15 minutes to every pound of turkey.
If you put oysters in the filling, serve proudly with drawn butter. If you omit the oysters in the filling, serve proudly with oyster sauce.
Season the breadcrumbs with pepper, salt, sweet marjoram, basil and melted butter. Add the chopped, raw oysters, poured in with a few spoonfuls of their juice. Mix through and through.
Fill the chicken but do not pack it. Sew up the spot you filled it through and truss the legs and wings as for roasting. Put in a large meat boiler with 1 Tbsp of salt. Cover with boiling water. Keep a kettle of boiling water to replenish with. Allow 15 minutes to every pound of turkey.
If you put oysters in the filling, serve proudly with drawn butter. If you omit the oysters in the filling, serve proudly with oyster sauce.
Submitted by Apr 2, 2010
15 min
30 min
45 min