Coquelets Stuffed with Liver and Ham

The small delicacies, which are suitable for sautéing, roasting, grilling or baking, can be prepared very versatile.

Brillat-Savarin said: “What the canvas is for the painter, the poultry is for the cook”, which means that the fowl does not limit the creativity of the cook. They have different names – Poussin, Stubenküken, Coquelets, Gügeli, Mistkratzerli, weigh between 400 and 700 grams and are about six weeks old.

In the past, the rooster was still a rooster and the hen was a hen. Practically only the males were eaten, the females had to lay eggs once at the beginning before they were allowed to finish their career as soup chicken. Egg standardization and scientific hatching techniques make it possible that today young animals of both sexes are offered under the name ‘Henderl’, ‘Poussin’, ‘Coquelet’.

For the stuffing, chop the poultry liver and mix with the ham and breadcrumbs. Season with salt, pepper and thyme, perfume with port wine.

Season the coquelets inside and out and put the farce inside. Sew up with kitchen thread. Heat the clarified butter and fry the coquelets in it until golden brown all over.

Add half of the white wine and steam the chicken in the hot oven for about half an hour, basting frequently. Remove the coquelets from the roasting pan and keep warm.

Add the cognac and the rest of the wine to the roasting pan, boil by half, add a little soup h

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