Chicken Stuffed with Olivesfrom the book "The Classical Cookbook"
Prepared by Gwenhwyfar Dinas Emrys and Cristiana inghen Mec-Bead
Served at Pennsic
18 oz (400g) Black olives, preferably pitted
Chop the olives roughly and stuff the chicken with them. Using a large darning needle, sew up the cavity with cotton thread or fine cooking string. Place the chicken in a saucepan and cover with water. Add the bay leaf, salt, peppercorns and vegetables. Bring to the boil and simmer for 1 ½ hours until tender. Remove from the water and cool slightly before carving
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