Stuffed roast chicken served with rosemary roasted potatoes (Feestelijk gevulde kip / Poularde farcie a la Flamande) from The Taste of Belgium (page 142) by Ruth Van Waerebeek

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamy cucumber salad with chervil (Romige komkommer salade met kervel / Salade de concombres au cerfeuil)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 2.5 hours to prepare. Can substitute Port wine for Cognac, onions for shallots, tarragon for sage, capon for whole chicken, vegetable oil for chicken drippings, and cooked chestnuts or canned chestnuts for pistachio nuts.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.