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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


For 12

1 3-pound chicken
4 ounces lean pork
4 ounces lean veal
3 ounces pork fat back
1 tablespoon Brandy
2 eggs
1 teaspoon salt
1/2 teaspoon spice blend
4 ounces cooked ham
4 ounces cooked giblets
1 ounce diced truffles
2 ounces pistachio nuts

Make a cut along back of chicken. Remove the skin and flesh over the back. Continue towards the breast, carefully cutting away the meat attached to the breast bone. Remove carcass. Bone the thighs. Debone the wings at the first joint.
Combine the chicken tenderloins with veal, pork, pork fat. Grind twice through the fine blade of a meat grinder. Add brandy, eggs, and seasonings, and diced garnishes. Mix well.
Prepare a chicken stock with bones.
Place boned chicken, skin side down on cheese cloth. Spread forcemeat over chicken.
Wrap cheese cloth around chicken.
Tie both ends and middle of roll. Simmer in chicken stock for 1 1/2 hours. Refrigerate 24 hours. Slice into 1/2-inch slices. Serve on cold plates with salad.

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