Stuffed roast chicken (Pollo ripieno)
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- 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
- Put the breadcrumbs into a large bowl.
- Add the Parmesan cheese.
- Add a small pinch of salt (remember that the Parmesan cheese is already salted).
- Sprinkle with black pepper.
- Add the sugar and now stir altogether.
- Add the sage leaves (no more than 4 or 5).
- Put the butter into a small pan.
- Melt the butter and let it to bubble for few seconds (do not let it to become brown).
- Add the butter into the large bowl of ingredients.
- 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.
- Pour some boiled water (the equivalent of half a glass) into the small pan you used to melt the butter and swirl the pan.
- Add this water gradually into the large bowl.
- Stir thoroughly until all the stuffing mixture is moist. Remember that the mixture should not be too dry, but also not too wet.
- Stuff the chicken cavity with your mixture.
- The mixture you have prepared should be enough to stuff the whole chicken.
- Stitch the bottom with a fine string to secure the stuffing.
- 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.
- Add the olive oil.
- Add the rosemary sprigs.
- Add the water.
- 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).
- 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.
- 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.
- This is the basting after one hour. You will notice the sauce in the bottom is richer than the previous basting.
- 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).
- After 2 hours, cut the chicken in half with kitchen scissors.
- 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.