Tony Pisano recently wrote, "I would like to know if there are any Italian recipes for stuffing for a turkey or chicken. My family was from Calabria and therefore would like a recipe from that region if possible." Not much in the way of stuffed turkey recipes, I fear. Stuffed chicken is another matter. Here's a recipe for a specialty of Vibo Valentia, chicken stuffed with sausages, chicken liver and herbs. You'll need:
Prep Time: 30 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 1 tender chicken
- 1/2 pound fresh sausage that is seasoned with fennel seeds
- 1/2 pound chicken livers
- 1/4 pound pancetta
- Rosemary to taste (I'd suggest the leaves of an 8-inch sprig of fresh rosemary, minced about 3/4 tablespoon)
- 1 clove garlic, ground or finely minced
- Olive oil
- Sea Water (use salted water if need be)
Preparation:
Clean the bird, flame it to remove all traces of pin feathers, and bone it. Mince the chicken livers, pancetta, and sausage, and combine them with the rosemary, garlic, and a drop of oil. Fill the bird with the stuffing and sew it shut. Baste the outside of the bird and roast it in a moderately hot oven (360 F, or 180 C) until done, basting it every now and then with sea water, which will take the place of the salt.
Roast the bird for about an hour, or until the juices run clear if you slip a skewer into the meaty area under the wing joint. When it is done, serve it thinly sliced, crosswise.
The wne? I'd go with a Ciro' Rosso.
Roast the bird for about an hour, or until the juices run clear if you slip a skewer into the meaty area under the wing joint. When it is done, serve it thinly sliced, crosswise.
The wne? I'd go with a Ciro' Rosso.
