Tag: Chicken

Stuffed Chicken Recipe – Italian Cuisine – Italian Cuisine

Stuffed Chicken Recipe - Italian Cuisine


  • a chicken
  • 250 g pork meat
  • 150 g liquid cream
  • 100 g veal pulp
  • 50 g raw ham
  • 50 g pine nuts
  • an egg white
  • garlic
  • onion
  • carotina
  • celery
  • sage
  • rosemary
  • 20 cl dry white wine
  • olive oil
  • salt
  • green and black peppercorns

For the recipe for the stuffed chicken, check the wings, neck and legs with the chicken. Burn it by passing it over the open flame to eliminate any residue of feathers or feathers, then wash and dry it well; salt it externally and internally.
Pass the pork, veal, ham and a clove of garlic in the grinder, collecting the proceeds in a bowl. Mix it with egg white, a pinch of salt, cream, pine nuts and a teaspoon of green pepper. Stuff the chicken with this filling, then close all the openings, sewing them with some kitchen wire; finally tie the chicken with a few turns of string, stopping the wings and thighs from the bust.
Salt the poultry again, season it with a generous amount of black pepper, then put it in a pan with a small onion, a carrot, a celery stick, all diced, and with a sprig of rosemary and a sprig of sage. Drizzle with a little oil and pass in the oven already at 220 ° for about 20 ', then lower the temperature to 190 °, drizzle with the wine and continue cooking for another 50' approximately, occasionally wetting the chicken with its gravy. When cooked, take it out of the oven and drain it from the cooking base which you will degrease and filter. Put it back in the pan with the chicken cut into slices and heat everything well before serving. Since the cold chicken is better sliced, cook it in advance and slice it when you bring it to the table, heating it in its degreased sauce.
Accompany it with chips, blanched for a few minutes in water acidulated by a spoonful of vinegar, and then roasted in the oven with oil, butter or a little chicken gravy.

Recipe Roast chicken with potatoes – Italian Cuisine

Recipe Roast chicken with potatoes


  • 1 Kg a clean and gutted chicken
  • 800 g ratte type potatoes
  • lemon
  • rosemary
  • sage
  • extra virgin olive oil
  • garlic
  • salt
  • pepper

For the recipe of roast chicken with potatoes, wash the peel of the potatoes well, divide them in half and boil them for 4 minutes in boiling water, then drain them. Divide a lemon into wedges. Stuff the chicken with the lemon wedges, a sprig of rosemary and one of sage.

Tie the legs with the kitchen string so that the chicken keeps its shape during cooking. Place the chicken in a baking dish, massage the skin with salt and pepper, add 2 cloves of garlic with the peel, the blanched potatoes and generously oil them all.

Bake at 200 ° C for 1 hour and sprinkle occasionally with the cooking sauce. Remove the chicken from the oven, place it in the serving dish, collect the cooking juices in a small bowl and serve with a salad. Decorate with rosemary.

Recipe Chicken puffs – Italian Cuisine – Italian Cuisine

Recipe Chicken puffs - Italian Cuisine


  • 350 g chicken breast
  • 150 g white flour
  • 100 g dry white wine
  • an egg
  • Worcester sauce
  • olive oil
  • salt

To prepare the chicken puffs cut the chicken breast into pieces, put them in a bowl and season with a few drops of Worcester sauce and a pinch of salt. Put the flour in another bowl and mix it with the wine; add the egg yolk and a pinch of salt. Whisk the egg white and mix it gently with the prepared batter. Plunge the pieces of seasoned chicken and turn them so that they cover well. Heat plenty of oil in the frying pan (possibly, if available, in the one with the basket) and fry the cream puffs, a few at a time, extracting them when they are golden brown. Place them gradually to drain on white kitchen paper and serve immediately, warm, accompanied by a fresh salad.

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