Good Stemians, in my previous post I explained how to bone a bird; Today I will explain how to fill any type of bird to complement the technique given above.
For this we need:
- 350 grams of ground beef.
- 350 grams of ground pork.
- 200 grams of ham.
- 200 grams of yellow cheese.
- 1 small or medium paprika
- 1 medium onion.
- 1 bunch of coriander.
- 150 ml of English sauce.
- 100 ml of oil.
- 1 carrot preferably large.
- 2 eggs
- 1 green apple
- Salt and pepper to taste.
Procedure:
- Place the beef and pork in a bold.
- Blend the onion, paprika, cilantro and garlic, if desired, they can be chopped into pieces.
- We add salt, pepper, sauce and oil to the mixture and then add to the meat kneading until it is homogeneous.
- We take the boneless chicken and place inside a kind of bed with half of the ham and cheese in an interspersed form.
- On it we add the preparation of the meat with the rest of the ham and the cheese pressing with the breasts.
- Cut the carrots into long strips to insert them into the filling.
- We parboil the eggs and peel them to introduce the filling.
- Slice the apple and place in the filling.
- With wick and needle we close the holes.
- We place in a tray are taken to the oven at 300 ° for 45 mnts approximately for each kg.
