French stuffed roaster

Place the pig's bladder to soak in a bowl with water, salt and vinegar and let it sit for overnight.

Gonfiatela with the help of a straw until the natural measure then close it with a rope and let it dry.

At the time of use remove the thread, put the bladder in cold water and let it sit until it becomes soft.

Wash and dry the roaster, then disossatela, starting from the back, but did not remove the bones of the wings and thighs.

Prepare the filling: cut the meat into cubes of veal and let it cool in the fridge, then move into the mincer (fine) and put it back in a cool place.

Finally shake it, season with salt and pepper and add, a little at a time, cream, cold, beating well until mixture is smooth.

Pass the mixture through a fine sieve and reach into or in a bowl, put in another larger and filled with ice.

Add salt and pepper and stir the whipped cream, then put in the fridge.

Meanwhile put to soak the veal sweetbreads, then clean, scottatele, cut into small pieces and add them to the stuffing.

Briefly blanched carrots and courgettes cut into cubes, dry and add them to the stuffing, too.

Inserted under the skin of the back of the bird the Bay leaves softened with olive oil.

Turn the roaster, put over the filling, then reshape the initial form, then veal and bind them with kitchen Twine.

Remove the cartilage of the bladder, in order to enlarge the opening to introduce the roaster.

Turned the bladder, partially rolled edge, then put on the volatile and srotolatela.

Close the opening of the bladder with a wire, being careful not to damage the casing.

Submerge the bladder along with the bouquet garni in a pot with the boiling broth and cook at low heat for 90 minutes.

Finally remove the bladder from the cooking broth and open it carefully, practicing a cut lengthwise.

Remove the bird from the bladder, then split it in half and then into quarters.

The roaster thus prepared can be served with a white wine sauce or, if you love the contrasting flavors, with a flavorful sauce Perigord with plenty of black truffles and parsley potatoes.

---ADVICE.

This recipe involves cooking a stuffed chicken wrapped in pig's bladder.

With this method, pioneered by the French cuisine, meat keeps its delicate taste: the bladder it '' preserves '' and makes all the more intense flavors.