Chicken With Pink And Green Peppercorns #2 Of 2
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Chicken With Pink And Green Peppercorns #2 Of 2
  Chicken    Poultry    Greens  
Last updated 6/12/2012 1:14:10 AM. Recipe ID 42946. Report a problem with this recipe.
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      Title: Chicken with pink and green peppercorns #2 of 2
 Categories: Poultry, Masterchefs, Frisco, Let
      Yield: 4 Servings
 
           Ingredients in other
           -- recipe #1 of 2
 
  For the Stuffing: =================
  
       Soak the bread in heavy cream and crush the peppercorns.  In a
  bowl, mix the ground meat and mushrooms with the bread and cream
  mixture, peppercorns, salt, pepper, and nutmeg.
  
       Place 2 heaping tablespoons of stuffing into the pocket of the
  chicken leg.  Fold the breast flap over the stuffing, then fold the
  thigh flap over the other flap.  Press the globi, fold-side down, on
  the table so that the leg bone sticks straight up forming a pear
  shape. Place the leg with bone up in a greased baking pan and brush
  with melted butter.
  
       Bake in 350 F oven for 30 - 40 minutes or until the chicken is
  cooked through.
  
  For the Sauce: ==============
  
       In a small saute pan, put a 1/4-cup of cognac and peppercorns.
  Heat briefly, cover, then remove from heat.
  
       Meanwhile, remove the chicken from the oven and place it in a
  warm place.  Pour the fat out of the chicken baking pan and place the
  pan back on the burner.
  
       Deglaze the pan with a 1/2-cup more cognac.
  
       Mix together the veal demi-glace and cream and add to the baking
  pan. Bring the mixture to a boil.  Continue boiling until it becomes
  thickened, then strain through chinois.
  
       Add the rest of the cognac to the peppercorn/cognac sauce.
  Flame the sauce, then combine it with the baking pan sauce and reduce
  slightly. Adjust the seasonings.
  
  To Assemble: ============
  
       Place each globi on a dinner plate and surround it with sauce.
  Garnish with par-boiled mushrooms and other vegetables.  Place a
  frill on the knob end of each globi and serve.
  




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Recipe ID 42946 (Apr 03, 2005)

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