Galinha Recheada À Moda Do Alto Barroso

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 12 hrs 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 poulard (s), ready to cook (about .5 kg)

For the marinade:

  • 2 cloves garlic)
  • 2 chilli pepper (s), red
  • 60 ml olive oil
  • salt
  • 0.5 teaspoon ½ pepper, coarsely ground black

For the filling:

  • 100 g onion (s)
  • 1 clove garlic
  • 1 heart (s) the poulard
  • 1 liver (s) the poulard
  • 1 tablespoon olive oil
  • 125 ml white wine
  • 200 g minced meat, pork
  • 100 g tomato (s)
  • 200 g ham (Serrano)
  • 2 egg (s), hard-boiled
  • 6 olives, green
  • salt
  • Pepper, freshly ground
  • Nutmeg, freshly ground
  • 3 leaves peppermint in strips
  • 1 egg (s)
  • 80 ml poultry stock
  • 1 tablespoon herbs, chopped (thyme, marjoram, parsley)
Galinha Recheada À Moda Do Alto Barroso
Galinha Recheada À Moda Do Alto Barroso

Instructions

  1. Wash the poulard inside and outside under cold running water and pat dry well.
  2. Peel and mash the garlic cloves. Halve the chilli peppers, remove the stem and seeds and finely chop the pulp. Mix both together with the olive oil, salt and pepper in a bowl. Place the poulard in a bowl, brush with the marinade, cover and marinate in the refrigerator overnight.
  3. For the filling, peel and finely chop the onions and garlic. Heat the oil in a pan and sweat the onion and garlic cubes until golden. Deglaze with the wine and let it boil down a little. Sauté the innards and minced meat for 5 minutes. Let the mixture cool in a bowl. In the meantime, blanch the tomatoes, peel them, quarter them, remove the stem and seeds and dice the pulp. Cut the ham into fine strips. Peel the eggs and cut into small cubes. Core the olives and cut into strips. Add the tomatoes, ham, eggs and olives to the minced meat mixture. Season with salt, pepper, nutmeg and peppermint. Mix all ingredients for the filling together. Finally, work in the egg, it ensures the necessary binding. Remove the poulard from the marinade, drain well and fill with the minced meat mixture. Sew up the opening with kitchen thread.
  4. Place the stuffed poulard in an appropriately large, fire-proof dish and roast in the preheated oven at 200 ° for 40-50 minutes, pouring over the gravy, the remaining marinade and the poultry stock. Remove and sprinkle with the chopped herbs.

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