Stuffed Chicken in Casserole


3 tablespoon apple brandy
1 ½ cups fresh bread crumbs
Apple Cider
1/4 lb. Prosciutto finely diced
3 chickens each about 1 ½ pounds
1 tablespoon shallots
1 tablespoon onion
1 tablespoon parsley finely minced
1 teaspoon tarragon finely minced
1 teaspoon marjoram finely minced
1 teaspoon thyme finely minced
1 teaspoon chives finely minced
Lemon juice
6 tablespoon butter
12 medium-sized fresh mushroom caps, whole with stems, thinly sliced
6 small turnips
4 small potatoes
2 carrots
1 cheese cloth bag (1 large bay leaf, 2-3 sprigs of green celery tops, a few green leaves of leeks)
1 cup sparkling cider
A few whole peppercorns
1 garlic clove


Large mixing bowl
Large casserole

Cooking Directions

Mix apple brandy with bread crumbs and enough apple cider to moisten thoroughly. Stir prosciutto, shallots, onion, parsley, herbs and salt and pepper to taste. Prepare the stuffing at least 2 hours in advance and keep it refrigerated to mellow. Rub the cavities of the chickens with lemon juice and divide the stuffing among the birds.

In a large casserole, fitted with a tight cover, melt butter and brown the chickens until they are golden, turning them and basting them frequently with the butter. Add mushroom caps, turnips, potatoes, carrots, and a cheese cloth herbs. Gently pour into the casserole a generous cup of sparkling cider and add a few whole peppercorns and the garlic clove. Cover the casserole and bake at 350ºF for 1 hour, turning the birds after about 30 minutes and adding if necessary a little more cider. Remove the garlic clove and cheese clothed herbs. Halve the chickens lengthwise and serve.