Poulet desosse farci a. la Gimo

Step 1. draw it and wash it thoroughly inside; pour a little hot water

Step 2. in the chicken to kill the blood. Break the backbone and press

Step 3. the chicken against the table so that it will remain flat to pre¬

Step 4. vent it from rolling from one side to the other. Split the skin

Step 5. in the center of the breast and roll it to each side; cut away the

Step 6. white meat from the breast and clip out the breast bone. Make

Step 7. a chicken mousse from the breast of the fowl; add to it a half

Step 8. pound of sausages and put part of the mousse in the chicken.

Step 9. Take the cal Ps tongue that first has been cooked well and left in

Step 10. the juice until cold and remove the skin; stand it up into the

Step 11. chicken with the tip of the tongue to the back and the thick part

Step 12. of the tongue to the head of the chicken; place the meat from the

Step 13. breast of the chicken on both sides of the tongue with some mousse

Step 14. between. Fill with the mousse, making it look nice and plump.

Step 15. Draw the skin together around the filling; tie the legs and wings

Step 16. close to the body and roll it in a cheesecloth, then put it in some

Step 17. stock with carrots, onions, pepper, salt, and let it boil for one hour

Step 18. slowly. Untie the chicken from the cloth and put it in a double roaster with some of the stock and cook for about ten minutes

Step 19. until ready to serve. Carve the chicken by slipping the knife on

Step 20. both sides of the chicken from the back to the front close to the