Stuffed Chicken Recipe

(Pollo ripieno)



For a middle-sized fowl use the following ingredients: two sausages, the

liver and giblets of the fowl, eight or ten chestnuts well roasted, some

pieces of mushrooms, a taste of nutmeg, one egg. If, instead of a fowl,

it is a turkey, double the dose.



Begin by giving the sausages and the giblets half a cooking, moistening

them with a little broth if necessary. Season with a little salt and

pepper on account of the sausages that already contain them. Remove them

and in the gravy that remains put a crumb of bread, in order to obtain

with a little broth two tablespoonfuls of thick pap. Skin the sausages,

chop the chicken giblets and the giblets and grind everything together

with the chestnuts, the egg and the pap; this is the stuffing with which

the fowl is to be filled, to be baked afterward. It is more tasty cold

than hot, and it can also be cut better.

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