Stuffed roast chicken (Pollo ripieno)

Stuffed roast chicken (Pollo ripieno) | Meat Recipes
Stuffed roast chicken (Pollo ripieno) | Meat Recipes

Stuffed roast chicken (Pollo ripieno)

I am not going to explain to people how to roast a chicken. This is something that more or less everybody has mastered. The special thing in this recipe is the stuffing and the gravy, which is made in the same way my grandmother used to prepare it. Try it with a good quality chicken like a free range, possibly corn fed. Then, you can try the same stuffing with pheasant, turkey or any other bird. Accompanying this dish with a nice tray of roast potatoes is a good idea.
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Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine Italian
Servings 5
Calories 650 kcal

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Ingredients
 

  • 1.5 Kilograms (3 lb) Chicken
  • 2 Large carrots (to make a carrot bed)
  • 150 ml (5 fl oz) White wine
  • 60 ml (2 fl oz) Water
  • 30 ml (2 tbs) Extra virgin olive oil
  • A couple of rosemary sprigs

For the stuffing:

  • 150 grams (5 oz) Breadcrumbs (finely grated)
  • 50 grams (2 oz) Parmesan cheese (freshly grated)
  • 50 grams (2 oz) Butter
  • 4 grams (1/2 a level tsp) Sugar
  • 5 Sage leaves
  • Salt and ground black pepper

Instructions

  • Put the breadcrumbs into a large bowl.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Add the Parmesan cheese.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Add a small pinch of salt (remember that the Parmesan cheese is already salted).
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Sprinkle with black pepper.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Add the sugar and now stir altogether.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Add the sage leaves (no more than 4 or 5).
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Put the butter into a small pan.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Melt the butter and let it to bubble for few seconds (do not let it to become brown).
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Add the butter into the large bowl of ingredients.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Stir thoroughly. You will notice that the butter is not enough to moist the stuffing mixture, so go to the next step and follow the instructions.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Pour some boiled water (the equivalent of half a glass) into the small pan you used to melt the butter and swirl the pan.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Add this water gradually into the large bowl.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Stir thoroughly until all the stuffing mixture is moist. Remember that the mixture should not be too dry, but also not too wet.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Stuff the chicken cavity with your mixture.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • The mixture you have prepared should be enough to stuff the whole chicken.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Stitch the bottom with a fine string to secure the stuffing.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Cut the carrot in thick stripes and make a bed with them. The carrots bed will keep the chicken separated from the liquid sauce in the bottom. Then, add the white wine.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Add the olive oil.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Add the rosemary sprigs.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Add the water.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Put the chicken onto the carrot bed and then put everything in the oven. A roughly guide is to calculate 40 minutes per kilo (2 pounds 3 ounces) plus a further 30 minutes at 190ºC (375ºF).
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • After 20 minutes, take the chicken out of the oven and prick it with a fork all around. This will allow the chicken juices to fall in the bottom and create the gravy.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Before putting the chicken back into the oven, baste with the sauce you have in the bottom. Remember to baste every 20 minutes until the end.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • This is the basting after one hour. You will notice the sauce in the bottom is richer than the previous basting.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • With my oven, I let the chicken roast for about 2 hours. If during the cooking the breast becomes brown too early, cover with foil as shown above (right).
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • After 2 hours, cut the chicken in half with kitchen scissors.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Put the chicken back into the oven for about 10-15 minutes so that the surface of the stuffing gets a kind of golden brown colour. This is the last touch in having everything perfectly cooked.
    Stuffed roast chicken (Pollo ripieno) | Meat Recipes
  • Stuffed roast chicken (Pollo ripieno) | Meat Recipes
Enjoyed the recipe?Buy us a glass of wine!
Federico
Jeremy

Buon appetito! Thank you from Federico (recipe Maestro) and Jeremy (web Geek).

Nutrition

Calories: 650kcal
Keyword Meat
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Published
Categorised as Meat

By Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.

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