Pawaru-Grahmata

№ 6IV. nodaļa

Pildījums priekš visādiem putniem

Giblet stuffing for poultry

  • Serves 4
  • about 30 minutes, plus roasting
  • Melnraksts · vēl nav izmēģināts

1796Pildijums preeksch wissadeem putneem.

Modernizētslpp. 203 · PDF 217
4 porcijas

The book gives "a couple of eggs" and no other amounts; the amounts below are ours, for one chicken or duck of about 2 kg.

Method

5 soļi
  1. Trim the gizzard: cut away the tough, silvery skin and any yellow lining left inside. Trim the livers of sinews and any green patches.
  2. Put the giblets and bacon in a small pan with 100 ml water and bring to the boil. As soon as it boils, take it off, tip it into a sieve to drain and leave to cool.
  3. Chop everything very finely with the onion, or mince it or pulse it in a food processor. The gizzard is chewy, so chop it finest of all.
  4. Mix in the salt, lemon zest, breadcrumbs, eggs and cream to a soft stuffing.
  5. Stuff the bird loosely and roast as usual (see 04-002 for chicken, 04-003 for duck), until the centre of the stuffing reaches at least 74 °C.

Notes

What the book says vs. what we added

the book takes out the bird's liver and gizzard, cuts away everything hard and skinny, brings them to the boil with a little water and diced bacon, drains and cools them, then chops them finely with onion, salt, cut lemon peel, grated bread, a couple of eggs and fresh cream. The extra livers, all amounts and the roasting are ours.

Gizzard

the book only brings it to the boil, so it stays firm and must be chopped very fine. For a softer stuffing, simmer the gizzard on its own for 30–40 minutes first (our addition).

Food safety

the livers are barely cooked before stuffing and the eggs are raw, so the stuffing must reach at least 74 °C in the centre. Poultry livers can carry Campylobacter.

For game birds the book gives a smoked-ham version next (04-007).

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt