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.
