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  • Stuffed Chicken: Gallina Ripiena

Stuffed Chicken: Gallina Ripiena

TOTAL TIME: 2 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 2 hr
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 1 (4-pound) chicken
  • 1 tablespoon extra-virgin olive oil, plus 3 tablespoons, plus 2 tablespoons
  • Salt and freshly ground black pepper
  • 1/2 cup bread crumbs
  • 1 cup freshly grated caciocavallo or pecorino Romano
  • 1 egg, beaten
  • 1 clove garlic, thinly sliced
  • 1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons
  • Pinch nutmeg
  • 1 rib celery, coarsely chopped
  • 1 onion, coarsely chopped
  • 2 quarts water
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      • Print Recipe

      Directions

      Remove the innards (liver, heart, and gizzard) of the chicken. In a small saute pan, heat 1 tablespoon olive oil and add the innards to the pan and saute over high heat until they are browned. Season with salt and pepper and chop coarsely.

      Bring 2 quarts water to a boil.

      In a Dutch oven, heat 3 tablespoons olive oil over high heat and add the chicken. Brown it all over, then remove from the pan, and set aside.

      In a large bowl, combine the reserved innards, bread crumbs, cheese, egg, garlic, parsley, nutmeg, and salt and pepper, to taste. Mix well and stuff the cavity of the bird with the stuffing. Truss the bird with butcher's twine and place in the Dutch oven, along with the celery and onions.

      Pour 2 quarts boiling, salted water over the chicken, and place over medium flame. Cook meat for 1 hour or until the chicken is falling apart and the cooking liquid has mingled with the chicken's juices. Serve the broth hot with chicken pieces.

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      • on August 05, 2011

        Flag

        I just watched the episode on TV and it looked so good that I had to look up the recipe. The printed recipe bears no resemblance to the chicken that Mario cooked on the show. Bird was stuffed prior to cooking, no trussing at all, the water was enhanced with celery and onion. I would like to have the real recipe but for now I'll pass.

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