Pollo Ripieno Alle Noci

Stuffed Chicken with Walnuts

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

From the mountains of Trentino comes this delicate boiled boned chicken with its delicious stuffing of walnuts, nutmeg and pine nuts.


  • 1.5 kg (3 lb) chicken, boned
  • 2 stale white bread rolls, all crust removed


Bone the chicken by slitting the skin along the backbone and then working a sharp knife between the flesh and the carcass. Remove all the bones you can see, scraping the flesh off them and always working from the inside. Your butcher can do this for you.

Cover the bread with milk and leave to soak for about 15 minutes. Meanwhile, blanch the walnuts in boiling water and remove the skins.