CHICKEN IN ITALIAN

FILLED CHICKEN IN ITALIAN

In this chicken such a tasty and bright filling, it will not be easy to leave the table without eating the last piece. Olives, basil, sun-dried tomatoes impregnate the chicken with the flavors of the Italian summer. Basil can be replaced with parsley. If you like the refreshing aroma of lemon peel, add it to the filling. This is also quite Italian.
This is a snack option, when the chicken, after it has cooled well in the refrigerator, is cut into portions, like watermelon. If you want to make such a chicken as the main dish, then the chicken breast fillet that goes into the filling, scroll through the meat grinder, in this form it will play the role of a link in the stuffing. In Italy, for filling often use sausages for frying pancetta or parmesan, then add bread crumb, yolk, vegetables and herbs.

INGREDIENTS
Chicken — 1 ½ kg
Brisket boiled-smoked — 100 g
Olives without pits — 50 g
Tomatoes sun-dried in oil — 50 g
Pepper bulgarian red — 0,7 pc.
Egg yolks — 1 pc.
Bread crumb — 40 g
Fresh basil — 2 tbsp. L.
Onion green — 4 stems
Olive oil — ½ tbsp. L.
Black pepper freshly ground — 0.3 tsp.
Salt sea — ½ tsp.
Vegetable oil — 1 tsp.

Chicken rinse, dry with a napkin. Remove the bones through the incision in the ventral area, leaving the skin with the flesh. Cut a neatly sharp knife first joint that connects the thigh with the back. Cut the thigh muscle along the bone, gradually separate the bone. Then separate the bone from the stem. Go to the back, carefully remove the skin along with the meat along the dorsal bone and ribs, gradually moving towards the neck. Remove the dorsal bone with the neck. Then separate the chicken fillets from the sternum and clavicle from two sides. Remove bones from the upper parts of the wing. Cut the lower bone of the wing together with the skin. One of the fillets of the breasts is cut from the chicken, cut into small cubes, and the cooked-smoked bacon is also cut. Put in a large bowl.

Prepare everything you need for the filling. Cut the olives into large circles. Bulgarian red peppers cut into halves, wrap with foil, bake in the oven for 30 minutes. Take the pepper out of the oven, remove the foil, rinse with cold water.

Wash the sunny branches of the basil, dry it.
In a bowl with fillet and brisket, add olives cut with large rings, sliced sun-dried tomatoes in oil, ground basil and green onions. Put the egg yolk in a bowl, add bread crumbs (I added 1 tsp butter from a jar with dried tomatoes).

Add the chopped cubiam red bell pepper. Salt and pepper.
Stir forcemeat. Fill the chicken with minced meat. Tape the culinary thread around in a circle through the center. Cut the incisions on the skin from the wings with toothpicks.
Heat the oven to 190 ° C. Put olive oil on the chicken before baking. Place in the oven for about 1 hour 20 minutes — 1 hour 30 minutes before the formation of a crust on the chicken. Periodically watered with outstanding juice. If a dark crust is formed on the chicken, cover the chicken with foil for a while. Remove from the oven.

Remove the culinary thread. After cooling, put it in the refrigerator. The next day, serve in a refrigerated state. So you are guaranteed a beautiful cut. And a piece for you. Bon Appetit!

 

FILLED CHICKEN IN ITALIAN

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