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Festive Stuffed Cockerel

17/11/2023

Here is the recipe for preparing a stuffed cockerel, perfect for the holidays.

Ingredients

  • 1 cockerel (about 1-1.5 kg)
  • 200 g of stale bread
  • 100 ml of milk
  • 1 egg
  • 100 g of ground pork meat
  • 50 g of grated Parmesan cheese
  • 1 carrot
  • 1 stalk of celery
  • 1 small onion
  • Parsley to taste
  • 1 clove of garlic
  • Salt and pepper to taste
  • Extra virgin olive oil to taste
  • Butter to taste
  • Chicken or vegetable broth to taste

Preparation

  1. Start by soaking the stale bread in milk to make it soft.
  2. In a bowl, mix the softened bread with the egg, add the ground pork meat, Parmesan, a pinch of salt and pepper, some chopped parsley, and mix until you get a homogeneous mixture.
  3. Clean the cockerel by removing any residue and feathers, then dry it well both inside and out. Season the inside with salt and pepper.
  4. Fill the cavity of the cockerel with the prepared stuffing and close the opening with toothpicks or sew it with kitchen twine.
  5. Prepare a mixture with carrot, celery, and onion and sauté in a saucepan large enough to contain the cockerel with a drizzle of extra virgin olive oil and a knob of butter.
  6. Once the sauté is golden, place the cockerel in the saucepan and brown it on all sides.
  7. Add some hot broth and cover with a lid, letting it cook for about 1 hour and a half, turning the cockerel occasionally and basting it with the broth when necessary.
  8. Check the doneness of the cockerel by inserting a skewer into the thickest part: if it comes out clean, the cockerel is ready.
  9. Serve the stuffed cockerel hot, slicing it and accompanied by its cooking sauce.

Curiosity

In Italy, stuffed dishes are highly appreciated during the holidays, and the stuffed cockerel is no exception. It can be considered a more refined and individual variation compared to the classic stuffed chicken, ideal for a festive dinner with family or friends. The tradition of meat and bread-based stuffings, enriched with Parmesan and spices, dates back to peasant cooking, where the goal was to use everything available at home to create rich and substantial dishes.

Festive Stuffed Cockerel