- steam the chicken liver until it is just cooked, less is better than too much
- chop the chicken liver into bigger pieces
- soak the sultanas in wine, shery or Xiao Shing
- soak the dried tomatoes in wine, sherry or Xiao Shing, chop them into small pieces
- crumble the walnuts
- mix chicken liver, sultanas, dried tomatos, eggs, walnuts, bread crumbs and lemon cest
- fill the chicken with the mass and close it by sewing
- prepare a broth from celery, onions, dried tomatos, carots parsley, mirto or sage and mint
- cook the chicken in the broth
- arrange the chicken and the filling on a big serving plate
Pollo Sedano, Carote, cipolla, Pomodori Secchi, prezzemolo, menta, mirto o Salvia Ripieno 100g Uva Sultanina 100g pan grattato 2 Eier 2 Walnuesse Zitronenschale Interiori Amalgate il ripieno e riempite il pollo. Ricucite il pollo con ago e filo e cuocete lo in una pentola con acqua salata, sedano, cipolla, carote, pomodori secchi, prezzemolo e foglio di menta
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This recipe is from a Sardinian collection. It is good, because you get something eatable also when using chicken from intensive farming as it is not dried out during cooking. I am experimenting still with the filling, but I am convinced that the change I did with the original recipe (dried tomatos also into the filling) is a good move! You need a chicken with interiors! That's assured if you get a good one, otherwise...just buy some chicken liver extra... |
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