The 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 herbs like parsley, carrot, rosemary, garlic, onion, and celery. It is then boiled slowly until it reaches a tender and juicy consistency. It is a dish rich in flavors and perfect for a special dinner or a Sunday lunch.
In a bowl, mix the ground meat with grated cheese, a tablespoon of breadcrumbs, a bunch of parsley, a sprig of rosemary, and the garlic all finely chopped.
Bind with the lightly beaten egg, season with salt and pepper, and fill the chicken with this mixture.
Sew up 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, detach the wings and thighs, slice the stuffed part, arrange it on the serving plate, and serve.
In the broth, you can cook some cappelletti.
Suggested wines: 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) | 201.16 |
| Carbohydrates (g) | 0.73 |
| of which Sugars (g) | 0.2 |
| Fat (g) | 14.1 |
| of which Saturates (g) | 4.12 |
| Protein (g) | 17.12 |
| Fiber (g) | 0.13 |
| Sale (g) | 0.13 |
