Zucchini-Stuffed Chicken	Print Full  3 X 5 4 X 6
Source: The Heritage of French Cooking
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Active Time:  15 Minutes Total Time:  3 Hours 50 Minutes Yield:  Serves 6 Here is an entirely modern version of classic stuffed chicken. The tender parts of the chicken go very well with such delicate vegetables as zucchini (courgettes) and their flowers. RECIPE INGREDIENTS For Stuffing: 10 oz fresh baby zucchini, with flowers attached salt 1 leek, white part only 2 oz spinach or swiss chard, cut into thin strips 1 onion, minced For Chicken: 1 ready-to-cook chicken, about 3 1/2 lb, liver and heart reserved 1 tablespoon butter 3 teaspoons extra virgin olive oil 1 egg 1 oz fine, dry bread crumbs 1/4 cup freshly and finely grated parmesan cheese Freshly ground pepper 6 garlic cloves
DIRECTIONS FOR STUFFING: Remove the pistils from the zucchini flowers and cut the petals into strips. Finely grate the zucchini into a colander. Sprinkle with salt and set aside to drain for 1 hour. Cut the leek lengthwise in half and then into thin semicircular slices. Combine the leek, zucchini flowers, spinach and onion in another colander. Sprinkle with salt and leave for 20 minutes. Clean the chicken liver and heart and cut them in half. Melt the butter in a small nonstick skillet and brown on high heat for 2 minutes. Beat the egg in a large bowl. Add 2 teaspoons of the oil, the breadcrumbs, Parmesan, heart, liver, and salt and pepper and mix. FOR CHICKEN: When the leaf vegetables have rested for 20 minutes squeeze to eliminate all their moisture. Add them to the bowl. Do the same with the zucchini. Mix the stuffing thoroughly. Stuff the chicken and sew up the openings with white cotton thread. Salt the chicken all over and bru**** with the remaining 1 teaspoon of oil. Put the chicken in a baking dish and surround it with the whole garlic cloves. Transfer to the oven. Set the thermostat to 400 degrees F and cook for 1 hour 45 minutes. Turn off the oven and let the chicken rest for 30 minutes before taking it out. TO SERVE: Serve the chicken with the strained juices and the roasted garlic cloves. Pureed potatoes are a good accompaniment.
Recipe reprinted by permission of Weldon Russell. All rights reserved. Nutrition Facts per Serving Yield: Serves 6 Calories: 331 Fat. Total: 11g Fiber: 2g Carbohydrates, Total: 11g Sodium: 244mg % Cal. from Fat: 30% Cholesterol: 150mg Protein: 44g

Wow - that sounds REALLY good (except the inclusion of the giblets, which I don't usually do).  Wonder if leaving out the heart and liver would significantly decrease the protein count or fat count...

karen

I've never weighted them to know how much 1 of each is, so I estimated 1 oz. each and here is what I came up with:

For the entire recipe if you leave them out:

 

1 oz Heart  = 45.9 cal., 2.7 fat, .3 carb, 4.8 protein

1 oz. Liver =  48.2 cal., 1.8 fat, .3 carb, 7.2 protein

Well, yeah if you go purely by weight... but I always thought organ meats were much higher in protein and fat than muscle meats... not sure if that's true, though.  Not a biggie either way, more just a musing.

K.

OH NM - just re-read what you posted and your calculations ARE by the type of organ.  Duh.