Roast Boned Chicken with Liver and Sausage Stuffing

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

Pollo Ripieno al Vermut

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

Ingredients

Europe
Italy
Dinner
Main course
Mediterranean

Ingredients

Method