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 rich, flavorful dish and perfect for a special dinner or a Sunday lunch.
In a bowl, mix the minced meat with the grated cheese, a spoonful of breadcrumbs, a sprig of parsley, a sprig of rosemary, and the garlic, all finely chopped
Bind with the lightly beaten egg, season with salt and pepper, and stuff 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, remove the wings and legs, slice the stuffed part, arrange it on a serving platter, and serve
You can cook some cappelletti in the broth
Wine pairings: Freisa D'Asti “Frizzante” DOC Grave Del Friuli Refosco Dal Peduncolo Rosso DOC Aprilia Merlot DOC
Boiler
Pan
Kitchen twine
Italia
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| 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 |
