Cooking time: 1:30 minutiIngredienti: Serves 4-6 people
1 boneless chicken already
(foul prepare poulterer)
30 gr.
butter 1 sprig of rosemary
1 cup dry white wine broth
Shortly
Oil
Sale
For the filling 200 gr.
150 grams of cooked ham. pork loin
150 gr. Beef
a handful of grated Parmesan cheese 1 egg
Breadcrumbs
1 apple 1 cup of Brandy
Nutmeg Cloves
salt and pepper Preparation:
1) Prepare the filling: chop beef and ham, including the giblets, chicken and pass the chopper.
2) Add half the dough, cut into cubes, two tablespoons of bread crumbs, Parmesan, egg, brandy, a pinch of nutmeg, cloves crushed garlic, salt and pepper and stir well to mix the ingredients.
3) Fill the chicken with the stuffing begin with the thighs, pushing well the filling inside. Continue filling in the body of the chicken filling.
4) Fold the neck skin, pulling it very carefully to prevent breaking it on the back of the chicken filling to fit the opening to close. Then sew the open kitchen with a large needle and strong thread colorless.
5) Give back to the original form of bringing chicken wings behind his back and tie it with a thin string. Place in a saucepan with a tablespoon of olive oil, butter and rosemary and cook it well, when it will be colorful sprinkle with the wine and season with salt.
6) Put the pan after a few minutes in a preheated oven at 180 ° C, turn it over occasionally during cooking and add, if necessary, a little 'of boiling broth.
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