Name: Roast Boned Chicken with Liver and Sausage Stuffing (Pollo Ripieno al Vermut)
Yield: For 6 persons
Cuisine: Italy
Ingredients: ½ cup dry white vermouth; Black pepper ground fresh; 2½ tablespoons extra virgin olive oil; A 3½-pound chicken; 8 to 10 bay leaves; 2 tablespoons dark rum; 1 tablespoon rosemary leaves, chopped fine; 1 cup crumb—the soft, crustless part of bread—cut into 1-inch pieces; 1 teaspoon chopped sage; 2 tablespoons chopped Italian flat-leaf parsley; 6 ounces mild sausage (see headnote) or pancetta or ground pork with fat content; Salt; The grated peel of 1 small lemon or ½ large one; ½ teaspoon very finely chopped garlic; ⅔ cup milk; ½ pound calf’s liver

Preparation info

For
6
persons

Difficulty
Medium

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

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 on