Stuffed chicken with mushrooms, liver and cognac
Recipe by Norbert Tarayre
A 2 kg free-range yellow chicken, stuffed with a flavorful preparation made of sandwich bread, chicken fillet, chicken liver, onions, button mushrooms and flambéed with cognac. Ideal for the holiday season, this traditional French dish remains juicy and fragrant thanks to the fat of the corn-fed chicken.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
1h 7m
Prep
1h 35m
Cook
19m
Cleanup
3h 1m
Total
Cost Breakdown
Total cost:$30.10
Per serving:$7.53
Critical Success Points
- • Remove the wishbone (small bone) from the chicken
- • Flambé the liver with alcohol
- • Properly stuff the chicken without over-packing
- • Cook at 190 °C until internal temperature reaches 75 °C
Safety Warnings
- • Flambéing alcohol can cause flames: keep a lid within reach and stay at a safe distance.
- • Handle hot chicken with gloves or tongs to avoid burns.
- • Ensure the chicken reaches 75 °C internal temperature to avoid salmonella risk.
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