Poultry Filling Preparation
Preparing poultry filling is a recipe with fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Chicken breast fillet
- 2 stalks marjoram
- 1 tsp salt
- 200 ml heavy cream
- 1 tbsp port wine
- pepper (ground)
Instructions
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1.
Rinse the chicken breast fillet, pat dry, cut into small cubes and cover for about 30 minutes to chill.
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2.
Meanwhile rinse the marjoram, shake dry and finely chop the leaves. Whip half of the cream until stiff and set aside cold.
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3.
Mix the chilled chicken cubes with salt and pulse in an electric grinder, gradually folding in the liquid cream – the filling should be creamy, silky, lightly glossy. Strain through a fine sieve, gently fold in port wine and marjoram, season with finely ground pepper. Fold in the remaining cream (leaving 1–2 tbsp).
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4.
For a test, moisten two teaspoons, make a small lump, boil until it floats; if firm, fold in the rest of the stiffened cream.
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5.
Continue processing the filling as desired by recipe.
