Stuffed Chicken - {Gallina Ripiena}

Recipe Ingredients

1		Chicken - (4 lbs)
4 tablespoons	60ml	Extra-virgin olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Bread crumbs
1 cup	237ml	Freshly-grated caciocavallo or
		Pecorino Romano
1		Egg - beaten
1		Garlic clove - thinly sliced
2 tablespoons	30ml	Finely-chopped Italian parsley
1		Nutmeg
1		Celery rib - coarsely chopped
1		Onion - coarsely chopped
2		Water

Recipe Instructions

Remove the innards (liver, heart, and gizzard) of the chicken. In a small saute pan, heat 1 tablespoon of the olive oil and add the innards to the pan and saute over high heat until they are browned. Season with salt and pepper and chop coarsely.

Bring 2 quarts water to a boil.

In a Dutch oven, heat 3 tablespoons of the olive oil over high heat and add the chicken. Brown it all over, then remove from the pan, and set aside.

In a large bowl, combine the reserved innards, bread crumbs, cheese, egg, garlic, parsley, nutmeg, and salt and pepper, to taste. Mix well and stuff the cavity of the bird with the stuffing. Truss the bird with butcher's twine and place in the Dutch oven, along with the celery and onions.

Pour 2 quarts boiling, salted water over the chicken, and place over medium flame. Cook meat for 1 hour or until the chicken is falling apart and the cooking liquid has mingled with the chicken's juices. Serve the broth hot with chicken pieces.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E35) - from the TV FOOD NETWORK

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