Pollo Ripieno Alle Noci

Stuffed Chicken with Walnuts

Preparation info

  • Difficulty


  • Serves


Appears in

Recipes from an Italian Farmhouse

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
  • milk
  • 60 g (2 oz) shelled walnuts
  • 60 g (2 oz) pine nuts
  • 150 g (5 oz) marrow from beef shin bones the giblets from the chicken
  • salt and pepper
  • 1 heaped tablespoon Parmesan cheese
  • ¼ teaspoon grated nutmeg
  • 1 or 2 eggs, beaten


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. Put them in a blender or food processor and grind them; a food processor makes a coarser mix. Cook the giblets in boiling water for 5–6 minutes then remove the neck bone and process the flesh to a fine pulp with the beef marrow. Remove the bread from the milk and squeeze it dry in your hand. Process the bread with the giblets. Mix in the ground nuts, pine nuts and nutmeg, seasoning to taste with salt and pepper. Stir in a little egg spoonful by spoonful, adding more if the mixture feels at all dry.

Put this filling inside the boned chicken and sew it up along the back with fine string or thread. Put the chicken in a large saucepan, cover with water, cover and simmer over a medium heat for about 1 hour. Serve hot or cold, carved across in slices.