Chicken with a spinach stuffing
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1 rating
Preparation : 25 min
Cooking : 1 h 
Total time : 1 h 25 Rest : 0 min
4 people
50 g sliced bread
200 g fresh spinach
2 tbsp of french brandy, Cognac
150 ml milk
50 g pine nuts
Chef's tip
This stuffing is suitable for any poultry (chicken, turkey, guinea fowl).
RECIPE STEPS
1
Remove the crusts from the bread and soak in the milk for about 15 minutes.
- 50 g sliced bread
- 150 ml milk
2
Preheat the oven to 240°C (gas mark 8).
3
Wash the spinach, remove the stalks and cook in boiling water for 5 minutes.
Remove immediately and place in iced water for one minute, to keep the colour.
Drain, press and set aside.
- 200 g fresh spinach
4
In the food processing bowl fitted with the main blade, place the spinach, bread, Cognac, 2 pinches of salt and one pinch of pepper.
Blend for one minute.
- 2 tbsp of french brandy, Cognac
5
Check the seasoning, add the pine nuts and pulse a few times.
- 50 g pine nuts
6
Stuff the chicken, place on the roasting tray and lightly season with salt and pepper. Add a little water and roast in the oven for one hour, basting frequently.
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