Name: Gallina Lessa Ripiena (Boiled Stuffed Chicken)
Yield: Makes 1 chicken and 5 to 6 quarts/5 to 6 liters stock
Cuisine: Italian
Ingredients: 2 cups/½ pound/225 g borage (or beet greens or spinach), carefully washed, boiled, cooled, and chopped; 1 to 2 tablespoons milk (optional); Sea salt to taste; Freshly ground pepper to taste; 2 eggs; A few sprigs fresh marjoram, torn into pieces; A few sprigs fresh Italian (flat) parsley, minced; ½ cup/60 g unflavored bread crumbs; ½ cup/60 g freshly grated Parmigiano-Reggiano; 1 chicken, preferably free range, organic, or kosher, approximately 3 to 3½ pounds/1½ kilos, with the liver and giblets removed; 6 quarts/5½ liters cold water; 1 bunch fresh basil leaves, carefully wiped, torn into pieces; A few sage leaves, torn into pieces; 1 stalk celery, washed, trimmed, cut into 3 pieces; 1 large carrot, washed, scraped, cut into large chunks; 1 onion, peeled and cut into quarters; 1 clove garlic, split, with the green heart removed

Preparation info

Makes
1
chicken and 5 to 6 quarts stock

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This dish is simple, good food made special by the typical flavors of Liguria. This recipe comes from the Trattoria Garibaldi in the small town of Ne in the province of Genoa. The town is so small its name could hold only two letters! This chicken is delicious when served with Paté di Ortaggi or Salsa Verde all’Antica.