Stuffed Chicken: Gallina Ripiena

Name: Stuffed Chicken: Gallina Ripiena
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters bread crumbs; 1 rib celery, coarsely chopped; 2 kilograms chicken; 1 egg, beaten; 1 clove garlic, thinly sliced; 1 pinch Pinch nutmeg; 1 Tbsp extra-virgin olive oil, plus 3 tablespoons, plus 2 tablespoons; 1 onion, coarsely chopped; 1 bunches Italian parsley, finely chopped to yield 2 tablespoons; 237 milliliters freshly grated caciocavallo or pecorino Romano; 6 servings Salt and freshly ground black pepper; 2 liters water

Stuffed Chicken: Gallina Ripiena might be a good recipe to expand your main course collection. This recipe serves 6. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 791 calories, 64g of protein, and 54g of fat. A mixture of nutmeg, garlic, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert.

Instructions

Remove the innards (liver, heart, and gizzard) of the chicken. In a small saute pan, heat 1 tablespoon olive oil and add the innards to the pan and saute over high heat until they are browned. Season with salt and pepper and chop coarsely.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Chicken

Liver

Equipment you will use

Frying Pan

Bring 2 quarts water to a boil.

Ingredients you will need

Water

In a Dutch oven, heat 3 tablespoons olive oil over high heat and add the chicken. Brown it all over, then remove from the pan, and set aside.

Ingredients you will need

Olive Oil

Whole Chicken

Equipment you will use

Dutch Oven

Frying Pan

In a large bowl, combine the reserved innards, bread crumbs, cheese, egg, garlic, parsley, nutmeg, and salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Parsley

Cheese

Garlic

Nutmeg

Egg

Equipment you will use

Bowl

Mix well and stuff the cavity of the bird with the stuffing. Truss the bird with butcher's twine and place in the Dutch oven, along with the celery and onions.

Ingredients you will need

Stuffing

Celery

Onion

Equipment you will use

Kitchen Twine

Dutch Oven

Pour 2 quarts boiling, salted water over the chicken, and place over medium flame. Cook meat for 1 hour or until the chicken is falling apart and the cooking liquid has mingled with the chicken's juices.

Ingredients you will need

Meat

Water

Serve the broth hot with chicken pieces.

Ingredients you will need

Chicken Pieces