This recipe for stuffed boiled chicken is one of the best and most typical of the Camaiore area. At Greppolungo they splash rough red wine into the chicken broth just before serving, an interesting Tuscan variation on sherry in consomme.
First make the stuffing. In a large frying pan gently cook the chicken giblets in the oil until they change colour. Chop finely and reserve. Add the sausage, meat and garlic to the pan and cook just until the meat starts to brown. Mix with the giblets, herbs, bread, cheese and 1 beaten egg. If this does not bind the stuffing, add another beaten egg. Clean, wash and dry the inside of the chicken. Pack loosely with the stuffing-the stuffing tends to swell in cooking and you don’t want an exploding chicken. Sew up both ends of the chicken so that nothing can escape. Put in a large flameproof casserole with the carrots, celery, onion, leek and salt and cover with water. The water should be about
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