Howtowdie
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 chicken, aprox. 3-1/2 lb. 2 oz. butter 8 baby onions or shallots
2 whole cloves pinch of nutmeg 1 pint chicken stock
1 chicken liver, chopped 2 tablespoons double cream salt and pepper to taste
1 lb. spinach Stuffing: 2 oz. breadcrumbs 1/2 teaspoon tarragon
1 teaspoon chopped parsley 1 small onion, chopped milk to bind



1 Set oven to 350 F. or Mark 4. Wash the chicken thoroughly inside and out. Prepare the stuffing by adding sufficient milk to the breadcrumbs to make them swell. Stir in the herbs and onion and mix thoroughly. Stuff the chicken and secure. Melt the butter in a large, heavy based casserole, on the stove and add the onions to soften. Place the chicken in the casserole and brown. Add the cloves, nutmeg and a little salt and pepper and pour in the stock. Cover and cook in the oven for 1-1/2 hours. Remove the chicken from the casserole and keep warm. Strain the stock into a saucepan, add the liver and cook gently. At the same time cook the spinach and drain well: season to taste. Mash the liver well into the stock and stir in the cream.
2 To serve: arrange a bed of spinach on an oval platter, place the chicken in the centre and pour the sauce over.

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