Chicken stuffed with giblets, cheese and rosemary
8 servings
105 minutes
This recipe is a true embodiment of cozy Italian cuisine, combining rich aromas, soft texture, and rich flavor. Chicken stuffed with giblets, cheese, and rosemary hails from the traditions of rural Italy where all parts of the bird were used to create fragrant dishes. The tender meat is infused with a juicy filling of chicken liver and hearts sautéed in lard, complemented by eggs, parsley, and sharp cheese. Rosemary adds a spicy freshness to the dish while baking in rendered fat makes the crust crispy and golden. This dish is perfect for a festive dinner or a cozy family gathering, filling the home with warmth and aromas of Italian cuisine.
1
Cut the bacon into cubes, slightly melt and fry. Remove the cracklings, place the liver and hearts in the pan, and fry on both sides. Season with salt and pepper. Cut the cooled offal into small pieces and mix with the cracklings.
- Lard (back fat): 200 g
- Chicken liver: 200 g
- Chicken hearts: 200 g
- Salt: to taste
- Ground black pepper: to taste
2
Leave the melted fat in the pan.
3
Beat the eggs and mix with the fried mass. Chop the parsley and mix it with the grated cheese and egg mixture. Add rosemary.
- Chicken egg: 2 pieces
- Parsley: 1 bunch
- Hard cheese: 50 g
- Rosemary: to taste
4
Preheat the oven to 225°C.
5
Stuff the prepared chicken with filling. Sew the opening with thread or secure it with wooden toothpicks. Tie the wings and legs, and place a sprig of rosemary on top of the chicken.
- Chicken: 1.5 kg
- Rosemary: to taste
6
Reheat the melted fat in a pan, pour 1 tablespoon into the roasting pan. Place the chicken in the roasting pan and drizzle with the remaining melted fat. Roast the chicken in the oven for about 1 hour and 30 minutes, turning it 1-2 times and basting with the rendered fat.
- Lard (back fat): 200 g
