Stuffed Roast Chicken

Stuffed roast chicken is a classic and delicious dish. Here’s the recipe with an Italian touch:

Ingredients

• 1 whole cleaned chicken (about 1.5 kg)
• 200 g of ground pork
• 100 g of ground beef
• 50 g of mortadella
• 50 g of grated Parmesan cheese
• 2 eggs
• 100 g of stale bread
• Milk (enough to soften the bread)
• 1 bunch of aromatic herbs (rosemary, sage, thyme)
• Garlic (1 clove)
• Extra virgin olive oil
• Salt and pepper to taste
• Chicken or vegetable broth as needed
• Dry white wine as needed

Preparation

1. Begin by soaking the stale bread in milk. Squeeze it well once it has softened.
2. In a large bowl, mix the ground meats with the chopped mortadella, Parmesan, eggs, and the previously soaked bread. Season with salt and pepper.
3. Stuff the chicken with the previously prepared mixture, taking care not to overfill it to avoid breaking during cooking.
4. Sew the opening or close it with toothpicks to prevent the stuffing from coming out.
5. Massage the chicken with extra virgin olive oil, salt, pepper, and the chopped aromatic herbs (rosemary, sage, thyme), and garlic.
6. Tie the chicken with kitchen twine to maintain its shape during cooking.
7. Preheat the oven to 180 °C.
8. Place the chicken in a roasting pan and put it in the oven. After about 20 minutes, baste with the white wine and let it evaporate.
9. Continue cooking for about an hour and a half, occasionally basting with the broth to keep the meat moist.
10. Check the internal cooking of the chicken with a thermometer: it should reach 74 °C.
11. Once cooked, let the chicken rest for a few minutes before cutting.

Tip: Serve the roast chicken with a side of baked vegetables or a fresh salad.

Curiosity: The filling of this roast is very versatile, you can enrich it with dried fruit like raisins or pine nuts, or with other Italian-style meats such as cooked ham or sausage.

Would you also like some suggestions for a wine pairing or an appetizer that can precede this dish?