Wednesday, January 25, 2012

STORY NUMBER 2000 ON ENJOY FOOD & TRAVEL: Poulet farci

Chicken filled with medister - yum, yum!!
-  or chicken stuffed with "medister" farse, onions and apples

I have rediscovered medister, a Norwegian ground meat mixture made from pork. Seasoned with salt pepper, ground ginger and nutmeg it is very popular during Christmas, but can be used all year around. My friends Øyvind and Stian stuffed their turkey with medister, and that inspired this recipe.

The combination apples, onion and pork is great, and when I tasted the stuffing of that turkey during the New Years Celebration, I just knew I had to try it again. So I bought more medister to replicate the stuffing in a much smaller scale, inside two smaller chucks. The result was equally delicious. 

To make this dish you'll need:

Two large chicken (each 1,5 kilo / 3 lb)
Your favourite chicken seasoning
500 grams (1 lb)  medister
1 medium sized red onion, finely chopped
1 medium sized apple, finely chopped

Season the chicken,  I used Montreal Chicken seasoning.

Mix medister, onions and apples thoroughly.

Medister mixed with apples and red onions
Use a spoon and fill the cavity of the chicken with as much as the medister mix you can - the birds should be stuffed to capacity.

The next challenge is to get the ground pork mix to stay in the cavity. If you have an upholstery needle and some thread you can try some easy surgery by doing some sewing. Or you can do as I did - I just found some wooden skewers and impaled the backside of the bird.

When all this is done, you'll find the easy part of the job left. Place in a low oven (i.e. 100 C or 215F) and bake as long as you want. I allowed it to stay in the oven for 3-4 hours. Allow to rest 10 minutes before serving.

Bon a-petit!!!

More stuffed bird and things on Enjoy Food & Travel:  

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