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serves: 8 to 10
1-2 1/2 pound whole chicken
1/2 teaspoon salt
4 chopped juniper
berries
1 ounce white wine
4 chicken livers
2 teaspoons Madeira
6 ounces cèpes
2 ounces walnuts
1/4 ounce pistachio nuts
1/4 ounce spice blend
1 pork caul
1 pound basic forcemeat
2
teaspoons black pepper
1 teaspoon butter
Parsley for garnish
Bone and butterfly chicken.
Remove breast and leg meat. Save skin.
Butterfly chicken breast and pound lightly.
Cube chicken legs. Season
breast meat with salt and juniper berries and marinate in white wine for 2
hours. Drain and dry.
Season livers with salt and marinate in Madeira.
Combine cubed chicken leg, mushrooms, walnuts, and pistachio. Season with
salt and season blend and fold into forcemeat.
Grease a 2 quart mold, dust
with black pepper. Line with pork caul. Line with chicken skin and breast.
Fill with forcemeat, press, and fold caul over forcemeat. Sprinkle with
pepper and cover with foil.
Bake at 300 degrees for 1 1/2 hours. Cool,
unmold and chill. Slice into 1/2-inch slices. Serve cold.
