La Gallina Ripiena

Stuffed chicken

Preparation info

  • 6

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

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.


  • 1 large boiling fowl with giblets
  • 2 carrots
  • 1 stick celery


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