Baste the meat repeatedly with its own juices in order to keep it tender and golden-brown. If the meat should dry out excessively, add a splash of hot stock.
 |
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|
|
|
INGREDIENTS |
| |
|
Chicken |
1 |
|
kg |
|
|
|
|
|
Chicken livers |
3 |
|
|
|
|
|
|
|
Prosciutto crudo |
40 |
|
g |
|
|
|
|
|
Lard |
20 |
|
g |
|
|
|
|
|
Rosemary sprigs |
2 |
|
|
|
|
|
|
|
Fennel seeds |
1 |
|
teaspoon |
|
|
|
|
|
Garlic |
2 |
|
cloves |
|
|
|
|
|
Stale bread |
80 |
|
g |
|
|
|
|
|
oil |
4 |
|
tablespoons |
|
|
|
|
|
Milk |
as needed |
|
|
|
|
|
|
|
Salt |
to taste |
|
|
|
|
|
|
|
Pepper |
to taste |
|
|
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Soak stale bread in milk. Chop together the chicken livers, lard, prosciutto, one clove of garlic, the fennel seeds, a pinch of salt and pepper. |
|
|
| 2. |
|
Squeeze out the bread and add it to the chopped mixture. Stuff the chicken with the resulting mixture. Sew the opening closed with butcher's twine. Place the chicken in a casserole dish, coat with oil then sprinkle with remaining chopped garlic and rosemary. |
|
|
| 3. |
|
Roast in oven preheated to 200°C (about 400°F) for about 45-60 minutes, turning over and basting from time to time. |
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|
|
|
 |
|
|
"Sfursat" from Valtellina or a "Barolo" from Piemonte |
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