French Stuffed Pullet

Preparation:

Preparation: Soak the pork bladder in a bowl with water, salt and vinegar and leave it to rest overnight. Inflate it with the help of a straw to its natural size, then close it with a thread and let it dry. At the time of use, remove the thread, put the bladder in cold water and let it rest until it becomes soft. Wash and dry the pullet, then bone it, starting from the back, without however removing the bones from the wings and thighs. Prepare the filling: cut the veal into cubes and let it cool in the fridge, then pass it through the mincer (fine disc) and put it back in the fridge. Finally blend it, season it with salt and pepper and add, little by little, the cream, very cold, blending until a homogeneous mixture is obtained. Pass the compound obtained through a fine sieve and collect it in a bowl, placed in another larger one filled with ice. Season with salt and pepper and stir in the whipped cream, then put in the fridge. In the meantime soak the veal sweetbreads, then clean them, blanch them, cut them into small pieces and add them to the filling. Briefly blanch the diced carrots and courgettes, dry them and add them to the filling. Insert the bay leaves softened with olive oil under the skin of the bird's back. Turn the pullet, spread the stuffing over it, then give it back its initial shape, then sew it up and tie it with kitchen twine. Remove the bladder cartilage, so that you can widen the opening to introduce the pullet. Turn the bladder inside out, partially roll up the edge, then place it on the bird and unroll it. Close the bladder opening with a string, being careful not to damage the casing. Immerse the bladder together with the bouquet garni in a pot with boiling broth and cook over low heat for 90 minutes. Finally, remove the bladder from the cooking broth and carefully open it, making a cut lengthwise. Extract the bird from the bladder, then divide it in half and then into quarters. The pullet thus prepared can be served with a white wine sauce or, if you love contrasting flavours, with a tasty Perigord sauce with plenty of black truffle and parsley potatoes. --- ADVICE. This recipe calls for cooking a stuffed chicken enclosed in a pork bladder. With this method, tested by French cuisine, the meat maintains its delicate taste: the bladder in fact ''preserves'' and makes all the flavors more intense.