* 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 360 F (200 C). 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 wine. After the wine is evaporated add broth and finish cooking until inside temperature will reach 185 F (check with meat thermometer). The chicken will cook for a total of about 2.5 to 3 hours.
* Remove aluminum foil after about 1 hour.
* When the chicken is browned, add wine. After the wine is evaporated add broth and finish cooking until inside temperature will reach 185 F (check with meat thermometer). 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.
* Decorate with salad leaves, herbs, and orange slices.
* Filter the sauces from the pan. De-glaze with a small amount of broth. Remove excessive fat with gravy separator if necessary.
* Serve the warm gravy on the side.
* You are now ready to serve your stuffed chicken for an elegant dinner.
* 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 360 F (200 C). Place the chicken in a oiled oven pan.
* Add herbs on top of the chicken
* Drizzle the extra-
* When the chicken is browned, add wine. After the wine is evaporated add broth and finish cooking until inside temperature will reach 185 F (check with meat thermometer). The chicken will cook for a total of about 2.5 to 3 hours.
* Remove aluminum foil after about 1 hour.
* When the chicken is browned, add wine. After the wine is evaporated add broth and finish cooking until inside temperature will reach 185 F (check with meat thermometer). 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.
* Decorate with salad leaves, herbs, and orange slices.
* Filter the sauces from the pan. De-
* You are now ready to serve your stuffed chicken for an elegant dinner.
POLLO RIPIENO - Stuffed Whole Chicken
* 1 whole chicken 5-6 lb (2 kg approximately), boned
see here how to bone
a whole chicken
* 1 lb (450 gr) ground beef
* 1/2 lb (220 gr) ground pork
* 1/2 lb (220 gr) ground chicken breast
* 1/2 lb (220 gr) ground mortadella
* 1 teaspoon ground nutmeg
grated zest of 1 orange
* 2 tablespoons pistachios
* 2 tablespoons pine seed
* 2 tablespoons raisin
* 2 eggs, beaten
* 2 slices white bread, soaked in milk and drained
* 3 oz (90 gr) parmigiano reggiano cheese, freshly grated
* 3 tablespoons Italian parsley, finely chopped
* 2 garlic cloves, finely chopped (optional)
salt and pepper
* 1 each spring thyme, rosemary, sage
* 3 tablespoons extra-virgin olive oil
* 1/2 cup (120 cc) dry white wine
* 1 cup (240 cc) chicken broth
for decoration
* fresh herbs
* salad leaves
* orange slices
NOTE: Separately pass all the meats repeatedly through a food processor fitted with metal blades until they are reduced to a fine paste.
a whole chicken
* 1 lb (450 gr) ground beef
* 1/2 lb (220 gr) ground pork
* 1/2 lb (220 gr) ground chicken breast
* 1/2 lb (220 gr) ground mortadella
* 1 teaspoon ground nutmeg
grated zest of 1 orange
* 2 tablespoons pistachios
* 2 tablespoons pine seed
* 2 tablespoons raisin
* 2 eggs, beaten
* 2 slices white bread, soaked in milk and drained
* 3 oz (90 gr) parmigiano reggiano cheese, freshly grated
* 3 tablespoons Italian parsley, finely chopped
* 2 garlic cloves, finely chopped (optional)
salt and pepper
* 1 each spring thyme, rosemary, sage
* 3 tablespoons extra-
* 1 cup (240 cc) chicken broth
for decoration
* fresh herbs
* salad leaves
* orange slices
NOTE: Separately pass all the meats repeatedly through a food processor fitted with metal blades until they are reduced to a fine paste.