Chicken Stuffed with Gizzards, Cheese, and Rosemary
Main Dishes • Italian
Description
Chicken stuffed with gizzards, cheese, and rosemary
Ingredients
- Poultry 5 lbs
- Chicken Liver 5 oz
- Chicken hearts 5 oz
- Parsley 1 bunch
- Fatback 5 oz
- Rosemary to taste
- Hard Cheese 0 oz
- Farm fresh eggs 2 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the fatback into cubes, slightly melt and fry. Remove the cracklings, add the liver and hearts to the pan, and fry on both sides. Season with salt and pepper. Chop the cooled gizzards into small pieces and mix with the cracklings.
Step 2
Leave the melted fat in the pan.
Step 3
Beat the eggs and mix them with the fried mixture. Chop the parsley and mix it with the grated cheese and egg mixture. Add rosemary.
Step 4
Preheat the oven to 225°C.
Step 5
Stuff the prepared chicken with the filling. Sew the opening with thread or secure it with wooden toothpicks. Tie the wings and legs, and place a sprig of rosemary on top of the chicken.
Step 6
Reheat the melted fat in the pan, pour 1 tablespoon into the roasting pan. Place the chicken in the roasting pan and drizzle with the remaining melted fat. Roast the chicken in the oven for about 1 hour and 30 minutes, turning it 1-2 times during this time and basting with the fat that forms.
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