ingredients
serves 6 to 8
3 pound oven-ready chicken, boned
6 ounce packet Brussels liver pate
1 cup fresh brown breadcrumbs
2 tablespoons chopped mixed nuts
2 tablespoons chopped parsley
2 tablespoons chopped chives
pinch of grated nutmeg
salt and pepper
1 — 2 tablespoons milk
4 - 5 ounce salami, sliced
2 knackwurst
2 tablespoons Butter
parsley sprigs to garnish
method
1. Place the chicken, skin side down, on a large board. Throughly mix the pate, breadcrumbs, nuts, parsley, chives, nutmeg and seasoning, softening with the milk if necessary.
2. Spread one third of this pate mixture over the chicken and arrange the salami on top. Spread another third of the pate on top and cover with the knackwurst, end to end.
3. Top with the final third of pate.
4. Sew up the chicken with fine thread to give a good shape, enclosing the stuffing, and weigh the bird. Season and dot with the butter.
5. Place in a roasting tin and cook in a moderately hot oven (190°c, 375°F), allowing 25 minutes per 1 pound, basting from time to time.
6. When cooked allow to cool, remove the thread and chill. Serve sliced, garnished with parsley, with new potatoes and a mixed salad.
