Boneless chicken and stuffing
Instructions
Mix all the ingredients and make a dough. Open well the chicken and place the filling. Sew or tie the chicken back then arrange in a baking dish with olive oil, a bit
butter, Sage, Rosemary, garlic and onion, all chopped very fine. Cook the chicken slowly, so as not to risk splitting it. Halfway through the cooking, add salt, pepper and white wine: evaporate and cover. Cook the chicken in total for 1 hour and 30 minutes.
Towards the end, remove the cover and dry the sughino. Switch off and wait for it to cool, then slice and serve. Tip: accompany with sweet and sour onions and artichokes alla romana.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 8 persons
- chicken clean 1 (2 kg when full; 1.3 kg when boned)
- 400 gr of veal
- 200 gr of pork
- 150 gr mortadella di bologna
- 100 gr of Turkey
- 50 g bread crumbs soaked in milk and squeezed
- 50 g grated Parmesan
- 5 boiled asparagus and sliced
- some pistachio
- 1 egg
- salt and pepper
- nutmeg
- butter to taste.
- 1 glass of white wine