Italian-style stuffed chicken
Description
The recipe won't take much time. In Italy, it's common to add ham or prosciutto, spicy sausages, cheese, and plenty of aromatic herbs to poultry stuffing. Of course, olives and sun-dried tomatoes are also essential. Egg yolks and breadcrumbs serve as the binding agents. Basically, all ingredients are easily available to us. Serve hot.
Instructions
- 1
Step 1
Wash the chicken thoroughly and pat dry. Cut off the wing tips and make a longitudinal incision along the back. Carefully remove the backbone with a sharp knife, from neck to tail, and set it aside for broth. Using the knife, separate the skin from the meat by cutting through tendons and joints. Turn the legs inside out by cutting the skin at the ends, then remove them. Similarly, remove the bones from the wings, taking some meat with them. Carefully peel the skin off the breast, cutting away the clavicle bones. In the end, you should have the skin with small pieces of meat still attached—there's no need to remove everything meticulously. Season the skin with salt and pepper, then cover it with a damp cloth while you prepare the stuffing.
- 2
Step 2
Cut the meat off the bones. Slice one chicken breast fillet into thin slices, and dice the second one into small cubes. Similarly, dice the meat from the thighs and wings, and add diced ham and sausages. Cut the red bell pepper into small cubes and add it to the mixture. Add chopped olives and sun-dried tomatoes as well. Generously season the mixture with Italian herbs, add pepper to taste, and a small amount of salt, keeping in mind that most of the ingredients in the filling are already salty. Add mozzarella, breadcrumbs, and egg yolk. Mix the filling thoroughly.
- 3
Step 3
Place the skin on a board, tuck in the skin from the wings and legs. Lay chicken fillet slices over the surface, then spread the filling on top. Roll tightly into a roll, carefully tucking in the sides of the skin and slightly stretching it over the stuffing.
- 4
Step 4
Tie the roll with kitchen twine first in a cross pattern, like a sausage, then wrap the thread once more through the center. In addition to securing the roll, this tying method creates attractive bulges that will further decorate the roll when sliced. Place the chicken in an oiled baking dish, preferably ceramic, mist the top with olive oil, and bake in a preheated oven at 200 degrees for about an hour.
- 5
Step 5
Periodically baste the chicken with the released juices. If the top browns too much, cover the chicken with foil. Once cooked, cover the chicken together with the pan using foil and let it rest for 20 minutes. This is the best option if you want to enjoy juicy, tender hot chicken with an amazing aroma and a delicious crispy crust. It's a personal preference, because although it tastes fantastic, hot chicken doesn't hold its shape very well.
- 6
Step 6
To delight and impress guests with a colorful mosaic slice, cool the chicken, wrap it tightly in foil or parchment paper, and refrigerate for several hours. Once well-chilled and firm, the stuffed chicken slices beautifully into thin pieces and holds its shape perfectly.
- 7
Step 7
Garnish it with fresh vegetables, fruits, and herbs. Serve and enjoy the admiration of your guests!