Chicken Bombe

chicken bombe

This recipe is one that my mum often makes.  I will be making it this weekend for my daughter’s fifth birthday party.  Her birthday parties offer us a chance to gather both adults and children and this year we are expecting the usual 60 odd people.  I keep promising myself that I will one year do a birthday tea for her and five friends, but any excuse for a party…
(The pic above is the one I cooked for the party, using twelve rashers of bacon, six sausages and six chicken breasts – 4 on the bottom and 2 on top.  I cooked it for 2¼ hours)
Mum’s Chicken Bombe
This is a really delicious combination. It makes a lovely sunday roast and any left over slices beautifully when cold for sandwiches in the week. It’s chicken, stuffed with sausage meat and sage and onion stuffing and then wrapped in bacon.
4 chicken breasts
4 sausages
6-8 rashers of middle bacon
Stuffing:
Breadcrumbs (2-3 thick slices)
1 onion
1 dessertspoon dried sage or about 8 fresh leaves
1 egg
salt and pepper

Kitchen string 4 long lengths
Method
Make the stuffing by placing all of the stuffing ingredients in a food processor and process until combined.
Lay the string horizontally on a board and lay the bacon rashers vertically on top of the string.  Place two chicken breasts on top of the bacon.  Squeeze the sausage meat out of the skins and spread evenly over the chicken and spread the stuffing evenly on top of the sausage meat.  Place the remaining two chicken breasts on top and then bring the bacon rashers up over the chicken trying to cover it all and secure by wrapping the string over and tying securely.

Place onto a roasting tray and sprinkle with olive oil.  Roast in a preheated oven at 180°c (350°f, Gas Mark 4) for 1½hour.  Check that the chicken is thoroughly cooked by piercing with a skewer and if the juices run clear then it’s cooked.

Leave to rest for 15 mins before slicing if serving hot and if serving cold then leave to cool and refrigerate until ready to slice.  You can make it a day ahead.

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