Boiled Stuffed Chicken is a classic dish of Italian cuisine. The chicken is stuffed with a delicious combination of minced veal, grated cheese, egg and fresh aromatics such as parsley, carrot, rosemary, garlic, onion and celery. It is then slowly boiled until it reaches a tender and juicy texture. It is a dish rich in flavors and perfect for a special dinner or a Sunday lunch.
In a bowl mix the minced meat with the grated cheese, one tablespoon of breadcrumbs, a bunch of parsley, a sprig of rosemary and the garlic, all finely chopped
Bind the mixture with the lightly beaten egg, season with salt and pepper and fill the chicken with this mixture
Sew the opening and boil it for three quarters of an hour in salted water to which you have added carrot, onion and a stalk of celery
Halfway through cooking, prick the chicken with a fork
When it is ready, remove the wings and thighs, slice the stuffed portion, arrange on the serving plate and serve
You can cook cappelletti in the broth
Wine pairings: Freisa D'Asti Frizzante DOC, Grave Del Friuli Refosco Dal Peduncolo Rosso DOC, Aprilia Merlot DOC
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Kitchen twine
Italy
| Energy (kcal) | 120.25 |
| Carbohydrates (g) | 1.95 |
| of which Sugars (g) | 0.58 |
| Fat (g) | 5.02 |
| of which Saturates (g) | 2 |
| Protein (g) | 16.77 |
| Fiber (g) | 0.43 |
| Sale (g) | 0.18 |
