RCI-MT.004.0786.001
Suffed hen/chicken
Suffed hen/chicken from the Recidemia collection
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- coffee-cupfuls of grouts3 unit
- coffee-cupful of vegetable oil1 unit
- half a head of pickIed cabbage /sauerkraut/(or fresh cabbage)1 unit
- corns of pepper10 unit
- teaspoonfuls of red pepper2 unit
- teaspoonful of ground dry savoury1 unit
Method
1
Clean and gut the hen thoroughly, removing all internal organs and rinsing the cavity with cold water. Pat dry inside and out with paper towels.
2
Combine the 3 coffee-cupfuls of grouts with the pickled cabbage (or fresh cabbage if using), 2 teaspoonfuls of red pepper, and 1 teaspoonful of ground dry savoury in a bowl. Mix well to combine.
3
Stuff the hen cavity generously with the grout and cabbage mixture, packing it loosely to allow for even cooking. Secure the opening with kitchen twine or skewers if needed.
4
Heat the 1 coffee-cupful of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
5
Brown the stuffed hen on all sides in the hot oil, turning carefully to ensure even coloring, approximately 10-12 minutes total.
12 minutes
6
Scatter the 10 corns of pepper around the hen in the pot, then cover the pot tightly with a lid.
7
Reduce heat to medium-low and braise the hen for 60-75 minutes, basting occasionally with the pan juices until the meat is tender and cooked through.
70 minutes
8
Transfer the cooked hen to a serving platter and let rest for 5 minutes before carving. Spoon the pan juices and pepper corns over the top.
9
Serve the stuffed hen warm, dividing portions with some of the grout and cabbage stuffing on each plate.