Puddighinos a Pienu

Sardinian-Style Roast Chicken with Stuffing

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

We have taken to using Cornish hens for roasting instead of young poussins because we’ve found that the hen’s skin is crisper and its meat remains moister during cooking. When roasting the birds, baste with a little of the olive oil drained from the sun-dried tomatoes. The stuffing may be made the day before.


  • 4 cups fresh bread crumbs
  • cups unsalted butter, melted
  • Salt and freshly ground pepper<


Preheat the oven to 400°F. Toss the bread crumbs with ¾ cup melted butter and spread on a baking sheet. Toast