Stuffed chicken

Cooking time: 1 hour
Difficulty: easy
Pollo ripieno

Preheat the oven to 180 C / 350 F. Tear the bread into pieces, place in a bowl, add water to cover and leave to soak for 10 minutes, then drain and squeeze out. Season the cavity of the chicken with salt and pepper. Chop the giblets and mix with the chicken livers, prosiutto, soaked bread and Parmesan in a bowl. Season with salt and pepper and stir in the beaten egg. Stuff the chicken with the mixture and sew up the opening. Fold the wings against the back and tuck the rosemary and sage underneath them. Put the chicken in a roasting tin with the butter and olive oil and roast, basting frequently, for about 1 hour until tender and cooked through. Season with salt to taste, cut the chicken into quarters, take out and slice the stuffing. Place the chicken and stuffing on a warm serving dish.

 

Coll. (2010), "The Silver Spoon", Phaidon, 930

Suggested wine
Dogaia
Rosso del Ticino DOC
2014
Fr. 29.00
Ingredients

Serves 4

  • 4 bread slices, crusts removed
  • 1 chicken, with giblets
  • 2 chicken livers, thawed if frozen and chopped
  • 100 g / 3  1/2 oz prosciutto, chopped
  • 25 g / 1 oz Parmesan cheese, freshly grated
  • 1 egg, lightly beaten
  • 1 fresh rosemary sprig
  • 4 fresh sage leaves
  • 25 g / 1 oz butter
  • 3 tablespoons olive oil
  • salt and pepper