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 slowly boiled until it reaches a tender and juicy consistency. It's 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, 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's ready, remove the wings and thighs, slice the stuffed part, arrange on the serving dish, and serve.
You can cook cappelletti in the broth.
Accompanying wines: Freisa D'Asti “Frizzante” DOC, Grave Del Friuli Refosco Dal Peduncolo Rosso DOC, Aprilia Merlot DOC
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Italia
| 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 |
