Stuffed chicken (2)
Instructions
Salt and pepper the chicken inside.
Its entrails, chop the livers and ham, add plenty of wet and squeezed crumb, grated cheese, salt and pepper.
Mix everything with the slightly beaten egg.
With this compound filled chicken, sew the opening, fold the wings back and tuck under a sprig of Rosemary and Sage leaves.
Place it in a pan with 3 tablespoons of olive oil and butter.
Bake in preheated oven at 180 degrees for about an hour, adding several times with his sauce.
Adjust the salt at the end.
Divide the chicken into four quarters.
Remove the stuffing, cut it into slices.
Arrange on serving dish.
Accompanying wines: Nebbiolo d'Alba DOC, Torgiano Rosso DOC, Aglianico Del Vulture DOC.
Ingredients and dosing for 4 persons
- 1 chicken
- Chicken innards
- 2 chicken livers
- 100 g of ham
- 30 g of grated cheese
- 30 g of butter
- 1 egg
- Abundant of breadcrumbs
- 1 sprig of rosemary
- Some leaves of sage
- 3 tablespoons of olive oil
- Salt
- Pepper