Chicken is so inexpensive today that it has become a staple on the American dining table. But this was not the case in Italy in the past, where chicken was more costly than meat. Thus, the repertoire of recorded Italian Jewish poultry recipes is rather small. The least expensive chicken cuts were used: giblets and odd pieces that were ground and formed into little meatballs, packed into neck skins or stuffed into boned birds to be served for holiday feasts. Roast chicken was served at the special holiday or Sabbath meal, fried chicken was served at Hanukkah, and chicken dumplings on Passover.