Sardinian Stuffed Chicken Recipe
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 1 white onion
- 2 tbsp olive oil
- 3 1/2 oz. (100g) chicken giblets
- Fresh black pepper
- 1/8 cup (30ml) white wine
- 7 sun-dried tomatoes
- 1 clove garlic, peeled
- 3 1/2 oz. fresh breadcrumbs
- 4-6 sprigs fresh parsley
- Dry breadcrumbs to taste
- 1 egg
- 1/2 tsp saffron
- 1 3/4 oz. (50g) grated pecorino cheese
- 1 whole young chicken
- 1 stalk celery
- 1/2 large carrot
- 1 tomato, halved
Dice half of the white onion.
In a saucepan, bring the olive oil up to medium temperature. Add the diced onion and sauté for 2-3 minutes, or until it becomes tender and slightly transparent. Add the chicken giblets and brown.
When the meat is browned, salt and pepper it to taste. Add the white wine and bring to a simmer. Cook until the excess moisture thickens completely, about 10 minutes.
In a blender or food processor, combine the giblets, 3 sun-dried tomatoes, garlic, fresh breadcrumbs, and 3-4 sprigs of parsley. Blend into a fine mince.
In a large mixing bowl, whisk the egg with the saffron. Add the giblet mixture into the bowl and top with the pecorino cheese. Mix thoroughly. If you find that your mixture is quite wet and sticky, add dry breadcrumbs until it is soft but only tacky.
Stuff this mixture into the body cavity of the chicken. Use a large needle and cooking twine to sew it up. Tie the drumstick bones together.
Fill a large pot (big enough to accommodate the chicken) 2/3's full of water. Add remaining onion and sun-dried tomatoes, plus the celery, carrot and tomato. Bring to a boil and season it generously with 2-3 small handfuls of salt.
Carefully lower the chicken into the water. Partially cover and boil for 2 hours.
Preheat an oven to broil.
Remove the chicken and transfer into a baking pan. Broil the chicken for 5-10 minutes, or until the skin becomes golden brown and slightly crispy. Allow to rest for 5 minutes before carving. Remove the stuffing and serve separately.