Leek, Bacon, And Gruyère Cheese Stuffing For Chicken

Ingredients

Filling

Ingredients:

• 1 tablespoon olive oil
• 4 leeks, white and light green parts solely, thinly sliced
• 1 cup chopped applewood smoked bacon
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated gruyère cheese
• 1/4 cup chopped recent parsley

Filling:

1. Heat olive oil in a big skillet over medium heat.
2. Add leeks and prepare dinner till softened, about 5 minutes.
3. Add bacon and prepare dinner till crisp, about 5 minutes extra.
4. Stir in thyme, salt, and pepper.
5. Remove from warmth and stir in gruyère cheese and parsley.
6. Stuff chicken with filling.

100 g butter, cubed

INGREDIENTS:

• 100 g butter, cubed
• 2 leeks, thinly sliced
• 100 g pancetta, chopped
• 100 g Gruyère cheese, grated
• 1 tablespoon chopped recent parsley
• 1 teaspoon dried sage
• Salt and black pepper to taste

1 tbsp olive oil

Ingredients:

1 tbsp olive oil

1 giant leek, finely sliced

1 giant leek, finely sliced

2 cloves garlic, finely chopped

2 cloves garlic, finely chopped

200 ml white wine

White wine

200 ml

1 sprig thyme, leaves

1 sprig thyme, leaves

100 g diced pancetta

Ingredients

100 g diced pancetta

150 g grated Gruyère cheese

150g grated Gruyère cheese

30 g chopped flatleaf parsley

Ingredients:

30 g chopped flatleaf parsley

Chicken

– 3 tablespoons unsalted butter

– 3 cups thinly sliced leeks (white and pale green parts only)

– 1 cup chopped celery

– 1 cup chopped carrots

– 1 cup chopped onion

– half cup chopped contemporary parsley

– 1/2 cup chopped recent sage

– 1/2 cup chopped contemporary thyme

– 1 teaspoon dried marjoram

– half of teaspoon salt

– 1/4 teaspoon black pepper

– 6 cups cubed French bread

– 1 cup grated Gruyère cheese

– half cup chopped bacon

– 1 entire chicken (about 4 pounds), rinsed and patted dry

1 x 1.5 kg freerange chicken

1 x 1.5 kg freerange stuffing recipe for chicken

2 tbsp olive oil

2 tbsp olive oil

1 tbsp plain flour

1 tbsp plain flour, sifted

300ml chicken stock

1 cup chopped leeks

1/4 cup chopped flat-leaf parsley

1/4 cup chopped contemporary thyme

1/2 cup chopped bacon

1/3 cup chopped Gruyère cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

1 giant egg, beaten

1 glass white wine (optional)

Ingredients

• 2 tablespoons olive oil
• 2 medium leeks, thinly sliced and washed
• 12 ounces bacon, minimize into lardons
• 1/4 cup all-purpose flour
• 1 cup chicken stock
• 1 glass (optional) white wine
• 1 cup grated Gruyère cheese
• 1 tablespoon chopped recent thyme leaves
• Kosher salt and fresh black pepper