Recipe
Italian Stuffed Whole Chicken - Pollo Ripieno
Posted by : unknown
Preparation time : 40 Min
Cooking time : 3 Hrs 0 Min
Level of difficulty : Medium
Ingredients
8 servings
- whole chicken 2 kg approximately (5-6 lb), de-boned
- 450gr (1lb) ground beef
- 220gr (1/2lb) ground chicken breast
- 1 teaspoon ground nutmeg
- grated zest of 1 orange
- 2 tablespoons pistachios
- 2 tablespoons pine seed
- 2 tablespoons raisin
- 2 eggs,
- 2 slices white bread, soaked in milk and drained
- 90gr (3oz) parmigiano reggiano cheese, freshly grated
- 3 tablespoons parsley, finely chopped
- 2 garlic cloves, finely chopped (optional)
- salt and pepper
- 1 spring thyme, rosemary, sage
- 3 tablespoons extra-virgin olive oil
- 4cups chicken broth
- Aluminum foil
- Metal pins and kitchen string to close the chicken
- for decoration
- fresh herbs
- salad leaves
- orange slices
Preparation
- Add all the stuffing ingredients to a bowl. Combine until forming a uniform mixture.
- Season the chicken with salt and pepper
- Stuff the wing cavities first, then the thighs and finally the body, until all the stuffing is used.
- Close the openings with metal pins and kitchen string
- Preheat oven 200 C (360F). Place the chicken in a oiled oven pan
- Add herbs on top of the chicken
- Drizzle the extra-virgin olive oil. Cover with aluminum foil and place in the oven
- Remove aluminum foil after about 1 hour.
- When the chicken is browned, add broth and finish cooking. The chicken will cook for a total of about 2.5 to 3 hours.
- Remove the chicken from the oven and cool to room temperature. Remove pins and string. Cut away the wings and thighs
- Cut the chicken in thin slices.
- Compose the chicken in a large serving plate and decorate with salad leaves, herbs, and orange slices.
- Filter the sauces from the pan through a fine sieve. Remove excessive fat with gravy separator if necessary. De-glaze with a small amount of broth. Serve the warm gravy on the side.
