Steamed stuffed Hen with truffles and Madeira Sauce

4 1/2-5 lb. chicken or hen is best for this recipe. Spring chicken which is defined as a 2 1/2-3 week old fryer do not have the texture, flavor and flesh that is ideal for this dish. Need to bone the chicken. Boning is easy once you get the knock out of it. Save the bones, wings and feet for soup or make stock out of it for use for another dish. When cooked, the skin is glossy and the flesh so delectable. This dish is perfect for a cold or hot entre, or make a hearty sandwich.

Ingredients

1-41/2-5 lbs + chicken(thawed)

2 tbsp C bread crumbs

1eggs, beaten slightly

2 Eggs hard boiled

1tbsp Lea & Perrins worchestershire sauce

1/2C minced celery leaves

2tbsp sliced black truffles

2Tbsp pimiento, minced

¼ C minced shallots

2 clove fresh garlic, minced

1 tbsp chicken base

1 tbsp poultry seasoning

1tsp black pepper

1 tsp salt

How to bone chicken

1. Lay the chicken in a clean counter or on top of a chopping board. Breast down.
2. Using a poultry scissor or a sharp knife, cut through the middle of the back rib. This is a bone that is hard to get through. Be careful.
3. Using both hand, pull the back rib to open. Cut off the rib cage including the one that holds the breast using a scissor or boning knife. Set aside for other use.
4. Remove the wing and thigh bone. Set aside for other use.Leave the flesh.
5. Remove the feet. Set aside for other use.
6. Lay flat the boneless chicken in a clean counter.
7. Rub the salt,pepper, all over the chicken flesh.
8. Combine the bread crumbs,1 beaten eggs, minced onion,celery, shallots,pimiento,black truffle, Lea & Perrins worchestershire sauce, poultry seasoning and chicken base.Mix well.
9. Lay flat the boned chicken. Spread the meat mixture on top of the boned chicken.
10. Put the peeled hard boiled egg in the middle of the loaf or roll.
11. Roll the stuffed chicken sideway into a loaf. Wrap with cheese cloth to prevent from opening. Tie both ends to secure the stuffing and to prevent from opening.
12. Steam stuffed chicken for 1 1/2 hours or until cooked. Use a bamboo wok or stainless steel steamer.
13. When chicken is cooked remove from steamer. Cool slightly before slicing. Slice like a loaf of bread using a sharp knife. Save the dripping from the steamer or wok.
14. Serve with Madeira sauce.

Madiera Sauce

1 tbsp olive oil

1 cup minced shallots

¼ C Madiera wine

Saute shallot in olive oil until transluscent. Add madeira wine.

Reduce to ¾. Set aside

1 stick butter

1 cup flour

2 Cups liquid dripping from steamer or wok

1 Tbsp Worchestershire sauce

Put a  medium sauce pan in the stove. Turn heat to medium. add the butter . When butter is melted, stir in the flour all at once. Slowly add the liquid  while whisking vigorously until the mixture turns into a smooth saucy consistency. Stir in the Worcestershire sauce.

Stir in the sauteed shallots. Simmer and mix to blend. Serve 1oz sauce over sliced stuffed boneless chicken.

Serves 8