Italian cooking has fewer dishes requiring elaborate preparation than some other cuisines, but it has a few and this is one of them. The only part that demands patience is the boning of the chicken. Keep the inch-by-inch directions by you as you work, and you will find it quite straightforward.
Making the remarkable stuffing is extremely simple: You do little more than assemble and mix the components. Do not consider omitting the liver. It transforms the taste of the chicken into one closer to that of a game bird. Avoid sausages bearing a heavy load of herbs and spices; their only ingredients, aside from the pork, should be salt and black pepper. The vermouth contributes a penetrating herbal quality to the mix of flavors; the dark rum provides the finish, redolent of caramel.
Needle and white thread
A broad pastry brush
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