Stuffed Roasted Chicken Country Style
Main course
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Cook Time
2 h 40 min
Servings
4
Difficulty
Medium
Prep Time
40 Min
Description
This stuffed chicken is a classic of Italian cuisine, perfect for Christmas holidays! The tender and succulent meat, stuffed with a filling rich in veal, mortadella and parmesan, makes it a truly special dish. I always prepare it for my family at Christmas and it is always a great success. The marinade in Marsala gives the chicken an unmistakable aroma. A tip? Prepare the vegetable broth in advance to speed up preparation. Serve it hot, accompanied by a side of baked potatoes or grilled vegetables. Enjoy your meal!
Ingredients (17 ingredients)
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1 piece Whole chicken (about 1.5 kg)
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200 g Veal meat
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100 g Stale bread
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1 piece Egg
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50 g Grated Parmigiano Reggiano
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150 g Mortadella
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80 ml Marsala
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100 ml Whole milk
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1 pinch Nutmeg
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1 tsp Salt
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1 costa Celery
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2 piece Carrots
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1 piece Onion
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0.5 piece Leek (only the white part)
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5 piece Peppercorns
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3 bunch Parsley
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1 pinch Pepper
Preparation (11 steps)
Chicken preparation
Transfer the chicken to a baking dish and free it from the twine if it is already tied. Wet it internally and externally with 50 ml of Marsala, cover it with plastic wrap and let it marinate for at least 2 hours in the refrigerator.
Preparation of vegetables for the broth
Clean the vegetables: remove the outer fibers from 1 celery stalk, trim and peel 2 carrots, remove the outer peel from 1 onion and save only the white part of 1/2 leek, removing the first layers.
Preparation of vegetable broth
Dip the prepared vegetables in a pot full of water (about 1.5 l) together with 5 peppercorns and 3 sprigs of parsley. Bring everything to a boil over the heat and salt with 1 teaspoon of salt.
Veal marinade
Cut 200g of veal into chunks, put it in a bowl and wet it with 30 ml of Marsala, cover and set aside to marinate for the preparation time.
Soaking the bread
Obtain 100g of slices of stale bread, soak them with 100 ml of whole milk so that they soften.
Chop mortadella and veal
Put 150g of mortadella cut into pieces and the veal drained from the Marsala in the bowl and chop for 10 Sec./Stufe 7.
Preparation of the filling
Combine the mortadella and veal mixture, the bread squeezed from the milk, discarding the harder pieces of crust, 50g of grated parmesan and 1 egg in a bowl. Season the mixture with 1 pinch of salt, 1 pinch of pepper and 1 pinch of nutmeg; mix and knead everything well until a homogeneous mixture is obtained.
Stuffing the chicken
Take the chicken, drain it from the marinade and stuff it with the mixture just made. Sew the opening with needle and twine.
Tie the chicken
Tie the legs and wings of the chicken to keep it in shape during cooking.
Cooking the chicken
Salt the vegetable broth which will have now reached boiling point and dip the chicken in it. Cook for 90 Min./100°C/Stufe 1.
Serve
Once cooked, serve the chicken on a tray to portion it at the table.
Finished cooking? Great! 🎉
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Created by
Giulia Bruno
3
Rezepte
0
Kochbücher
Source
URL
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Allergens
- Cereals containing gluten
- Eggs
- Milk
- Celery
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