La Villa delle Sorelle

Chicken Stuffed with Olives

from the book "The Classical Cookbook"
Prepared by Gwenhwyfar Dinas Emrys and Cristiana inghen Mec-Bead
Served at Pennsic
August 2003

18 oz (400g) Black olives, preferably pitted
2 small fresh chicken
6 bay leaves
20 Black peppercorns
1 onion
3 carrot
3 celery stock

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 hours until tender. Remove from the water and cool slightly before carving

Serves 12

« Back