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Umbrian Roast Stuffed Chicken Recipe - Pollo Ripieno


If you're serving a smaller party, here's an Umbrian recipe for roast stuffed chicken. A tasty holiday recipe!

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours


  • A good-sized chicken, with its giblets, boned (see below link to instructions if need be)
  • 5 ounces (120 g) prosciutto
  • 1/2 cup freshly grated pecorino cheese (if you use Romano, make sure it's not sharp)
  • 1/2 cup breadcrumbs
  • The grated zest of a lemon
  • The leaves of a sprig of marjoram, minced
  • A clove of garlic, minced
  • An egg
  • 3 tablespoons broth or bullion
  • Extravirgin olive oil for greasing the bird
  • Salt & pepper to taste


Rub the bird inside and out with salt and pepper. Chop the giblets and the prosciutto, and combine them with the cheese, bread crumbs, lemon zest, marjoram, and garlic. Add the egg to bind the mixture, and the broth to moisten it. Use it to stuff the cavity of the chicken, and sew the opening shut with butcher's twine.

In the meantime preheat your oven to 400 f (200 C) or built a good fire with abundant coals, should you prefer to grill or spit-roast the bird. In any case, cook it, on a rack if you're using your oven, and don't forget to baste it from time to time. It will be done in a bit more than an hour, or when a skewer inserted into the hip joint produces clear juices.

Let the chicken rest for a short while when it's cooked, slice it crosswise into thin slices and serve it.

Yield: 8 servings Umbrian roast stuffed chicken.

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