Boned Stuffed Chicken, or Pollo Disossato Farcito: This recipe is Neapolitan, and is suitable for a grand occasion. In presenting it, Caròla Francesconi thanks Mr. Giuseppe Ciotola for sharing it with her, and says that it will serve 12, adding that she doesn't think it can be done with a chicken sufficient for only six people. So this is for a family get together, or a dinner party. Christmas Day, for example.
Prep Time: 60 minutes
Cook Time: 2 hours
Ingredients:
- For the chicken:
- 1 chicken, weighing about 4 pounds (1.75 k; gross weight)
- A medium sized onion, sliced
- 3 tablespoons olive oil
- 1 tablespoon butter or rendered lard
- A 6-inch (15 cm) sprig of rosemary
- A sprig of marjoram
- 1 cup (250 ml) dry white wine
- Salt & pepper to taste
- --
- For the filling:
- 1.5 pounds (700 g) ground veal
- 1/4 pound (100 g) salami (Italian, and mild)
- 3 eggs
- 4 tablespoons freshly grated Parmigiano
- Pepper
- 1/4 pound (100 g) sharp provolone
- 2 ounces (weight, 50 g) raisins (optional)
- 2 ounces (weight, 50 g) pine nuts (optional)
- 1/4 cup unsalted butter or rendered lard
- 1/4 cup dry white wine
- A bunch of parsley
- Salt
Preparation:
Either have your butcher bone the chicken, or bone it yourself (see below link to instructions if need be). Flame it, rinse it, and dry it well.
Cut the provolone into thin sticks and mince the salami and the parsley. Rinse and drain the raisins and the pine nuts.
Combine the ground meat with the eggs, Parmigiano, salami, raisins, pine nuts, parsley, butter, and white wine, and season the mixture with salt and pepper. Mix well.
Put the chicken on your work surface and fill the cavity with the stuffing, distributing the sticks of provolone evenly through the mixture. When you have finished stuffing the bird sew the openings shut.
Put the chicken in a pot with the butter, oil, onion, salt, pepper, rosemary, and marjoram. Set it on the stove and gently simmer it, covered, turning it frequently. When the chicken and the onion begin to brown, sprinkle some of the wine over it. Let the wine evaporate, sprinkle some more over the bird, and repeat the cycle until you have finished the wine; by now the bird will be well browned, and to finish the cooking you should sprinkle a ladle of boiling water or broth over it. When it's done (figure 1 1/2 hours cooking time, in all), remove the bird to a cutting board and reduce the sauce.
Let the bird sit for 10 minutes, then slice it finely and spoon the sauce over it; if you have the time you will find it easier to let the bird cool before you slice it, and then heat the covered serving platter with the bird and sauce over a gently boiling double boiler. Serve with fresh peas and mashed potatoes.
A Variation: Ms. Francesconi says one can also cook the chicken in a tomato sauce; you will need a pound (500 g) drained canned tomatoes. Follow the standard recipe through the evaporation of the wine, and then, rather than add broth, add the tomatoes and continue cooking until they are reduced to a thick shiny sauce and the bird is done.
Cut the provolone into thin sticks and mince the salami and the parsley. Rinse and drain the raisins and the pine nuts.
Combine the ground meat with the eggs, Parmigiano, salami, raisins, pine nuts, parsley, butter, and white wine, and season the mixture with salt and pepper. Mix well.
Put the chicken on your work surface and fill the cavity with the stuffing, distributing the sticks of provolone evenly through the mixture. When you have finished stuffing the bird sew the openings shut.
Put the chicken in a pot with the butter, oil, onion, salt, pepper, rosemary, and marjoram. Set it on the stove and gently simmer it, covered, turning it frequently. When the chicken and the onion begin to brown, sprinkle some of the wine over it. Let the wine evaporate, sprinkle some more over the bird, and repeat the cycle until you have finished the wine; by now the bird will be well browned, and to finish the cooking you should sprinkle a ladle of boiling water or broth over it. When it's done (figure 1 1/2 hours cooking time, in all), remove the bird to a cutting board and reduce the sauce.
Let the bird sit for 10 minutes, then slice it finely and spoon the sauce over it; if you have the time you will find it easier to let the bird cool before you slice it, and then heat the covered serving platter with the bird and sauce over a gently boiling double boiler. Serve with fresh peas and mashed potatoes.
A Variation: Ms. Francesconi says one can also cook the chicken in a tomato sauce; you will need a pound (500 g) drained canned tomatoes. Follow the standard recipe through the evaporation of the wine, and then, rather than add broth, add the tomatoes and continue cooking until they are reduced to a thick shiny sauce and the bird is done.
