Chicken Stuffed with Gizzards, Cheese, and Rosemary

Main Dishes | Italian cuisine

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken stuffed with gizzards, cheese, and rosemary

Ingredients

Poultry - 3 lbs
Chicken Liver - 7.1 oz
Chicken hearts - 7.1 oz
Parsley - 1 bunch
Fatback - 7.1 oz
Rosemary - to taste
Hard Cheese - 1.8 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.