Poulet de Grains à la Limousine (Spring Chicken with Chestnuts, Limousin Style)

Ingredients

• 1 spring chicken
• 250 grammes sausage meat
• 50 grammes raw mushrooms
• butter
• 6 rectangles breast bacon
• 15 chestnuts
• 2 or 3 spoonfuls jus de veau (veal gravy)

Instructions

1. Roughly chop the raw mushrooms and sauté them in butter, then mix them into the sausage meat.
2. Stuff the chicken with this and truss it as for an Entrée.
3. Colour the chicken in butter in an earthenware cocotte.
4. Surround it with the rectangles of blanched breast bacon and the chestnuts two-thirds cooked in consommé.
5. Complete the cooking in the oven.
6. Add 2 or 3 spoonfuls of jus de veau at the last moment and serve just as it is.