Pollo ripieno alla papalina

Name: Pollo ripieno alla papalina (Stuffed chicken)
Yield: Makes 6 servings
Cuisine: Italy
Ingredients: scant 1 ounce (25 g) black truffle; 3 tablespoons lightly fruity extra-virgin olive oil; 2 fresh pork sausages, skinned and crumbled; ¾ ounce (20 g) dried porcini mushrooms; 1 whole chicken, about 3¼ pounds (1.5 kg ), including the giblets; scant 1 cup (200 ml) meat broth; 1¾ ounces (50 g) crustless bread; 1 egg; 10 vacuum-packed peeled chestnuts (or roast and peel fresh chestnuts); 10 vacuum-packed peeled chestnuts (or roast and peel fresh chestnuts); salt; pepper; nutmeg

Stuffed chicken

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 whole chicken, about 3¼ pounds (1.5 kg ), including the giblets
2</

Europe
Italy
Main course
Mediterranean

Method

Trim the giblets, eliminating the green bile ducts from the liver. Rinse them for a good, long time, then cut them into small pieces. Skin the sausages and crumble the sausage meat. Soak the dried porcini for 20 minutes in at least two changes of warm water. Drain, rinse, and squeeze well, then chop, not too finely. Grate the truffle.

Put the liver and the sausages in a small pan with <