Recipe
Italian Stuffed Chicken Roll (Rotolo di Pollo)
Posted by : unknown
Preparation time : 1 Hrs 0 Min
Cooking time : 1 Hrs 30 Min
Level of difficulty : High
Ingredients
8 servings
- 1 chicken about 2kg approximately (5-6 lb), de-boned
- 450gr (1lb)of finely ground meat (beef)
- 1 slice bread, soaked in milk
- 1 egg
- 2 tablespoons pine nuts
- 2 tablespoons raisin
- 1 tablespoon parsley, finely chopped
- 1 garlic clove, chopped
- grated rind of 1 lemon
- 60gr (2oz) Parmigiano cheese, freshly grated
- salt and pepper
- 1kg (2lb) potatoes, diced
- Kitchen string and metal pins to close the chicken roll
Preparation
HOW TO DE-BONE AND BUTTERFLY A CHICKEN
Use a chicken for the best result, about 2kg approximately (5 - 6lb), de-boned
- Lift the skin of the neck. Using a small knife separate the wishbone from the flesh cutting around it.
- Pull the wishbone out.
- Place the chicken upside down on its breasts, and cut longitudinally along the backbone.
- With the tip of the knife cut all around evenly to separate the bones from the meat. Cut also the connections of the legs and wings to the carcass.
- Pull away the carcass in one piece.
- Cut the skin at the end of the drumstick. Lift the thigh and cut to separate the meat from the bone all around, pushing the meat back.
- The fillets will come out loose. Use them to patch the areas under the breasts where there is no meat on the skin, in order to have the entire surface covered with meat
- Remove the end of the wings. Cut all around the wing bones to separate the meat from the bone.
- Now that the chicken is completely de-boned, place a plastic sheet on the chicken and pound it with a meat pounder to flatten it.
HOW TO PREPARE THE STUFFED CHICKEN ROLL
- Preheat oven 200C degrees (360F).
- Place in a bowl the ground meat, bread, egg, pine nuts, raisin, parsley, garlic, grated lemon rind, parmigiano cheese, salt and pepper. Mix well until thoroughly combined
- Season the chicken with salt and pepper. Transfer the meat mixture on the chicken and spread it in an even layer.
- Roll the chicken starting from one side. Then overlapping the other side, to prevent the filler from coming out.
- Tie the chicken roll with a string. Close the two ends using steel pins.
- Transfer the chicken roll to a well oiled oven pan.
- Spread on the top about 2 tablespoons of extra virgin olive oil, season with salt and pepper. Place in the oven and cook for about 1 hour and half. Turn the roll occasionally to uniformly cook on all sides.
- While the chicken roll is cooking in the oven, cook the potatoes in boiling water, for about 30 minutes, until still firm and not fully cooked. Dice the potatoes.
- Distribute the potatoes in the pan all around the chicken roll. Spread the potatoes with some olive oil. Season with little salt and pepper. Put the pan back in the oven and finish cooking.
- Transfer the chicken roll to a serving dish. Place the potatoes around it. Cover with the cooking oils.
- Slice when lukewarm and serve with the warn gravy and the potatoes on the side.
