Main Ingredients

3 Small Chickens around 8-10

One halved lemon

Salt and Pepper


Cut each cleaned fowl in half removing as many cavity bones as possible. Rub inside fowl with lemon and season on top with salt and pepper. Place all in a prepared baking dish or tray and bake skin up in an oven,  pre-heated to 350 Fahrenheit, for 15 minutes.

Chicken Topping



Topping Ingredients

3 fowl livers

4oz butter

1/4 cup diced onion

4oz finely diced ham

4oz diced fresh field mushrooms

1/2 cup white wine

1/4 cup chopped parsley

1/2 teaspoon dry thyme

2 cups fresh white breadcrumbs



Wash fowl livers and saute’ in half of the butter in a frypan over a medium heat. Remove from pan and dry any excess oil off and chopped finely. Add the remaining butter to pan and saute’ onion and ham for five minutes. Return chopped livers with mushrooms and wine and simmer for three minutes. Add remaining ingredients and mix well. Invert chicken halves and spoon topping onto each, pressing firmly. Return to the oven and continue cooking for a further 20-30 minutes. Place fowl with skin side up on heated serving platter and spoon over sauce.



Sauce Ingredients

1/2 cup white wine

1/2 cup cream

Salt and pepper to taste


Add wine to hot pan drippings and bring to boil, stirring quickly. Mix in cream and add ample seasoning to taste.

Meal for 4-6 persons