100 g of butter
1 small onion, finely chopped
150 g of veal shank, minced
50 g of bacon, minced
150 g of chicken breast, minced
100 g of chicken thigh, minced
30 ml of Porto Ruby wine
10 sprigs of thyme
20 chopped rosemary leaves
1 egg yolk
70 g of chopped pistachios
150 g of grated Grana Padano cheese
Salt and pepper to taste
1 pinch of nutmeg
1 whole chicken, boned
3 liters of boiling water
1 sprig of parsley
2 bay leaves
1 carrot
Green sauce
1 tablespoon of green sauce, chopped
15 medium-sized capers, chopped
2 anchovy fillets, chopped
100 ml of olive oil
Salt to taste
For serving with
Butter
Accessory
A 50 x 50 cm piece of fine cotton cloth
100 g of butter
1 small onion, finely chopped
150 g of veal shank, minced
50 g of bacon, minced
150 g of chicken breast, minced
100 g of chicken thigh, minced
30 ml of Porto Ruby wine
10 sprigs of thyme
20 chopped rosemary leaves
1 egg yolk
70 g of chopped pistachios
150 g of grated Grana Padano cheese
Salt and pepper to taste
1 pinch of nutmeg
1 whole chicken, boned
3 liters of boiling water
1 sprig of parsley
2 bay leaves
1 carrot
Green sauce
1 tablespoon of green sauce, chopped
15 medium-sized capers, chopped
2 anchovy fillets, chopped
100 ml of olive oil
Salt to taste
For serving with
Butter
Accessory
A 50 x 50 cm piece of fine cotton cloth
Chicken
1 In a pan, melt the butter and sauté the onion
Add the veal and bacon and let it brown
Join the chicken breast and thigh and stir
Add the wine, thyme, and rosemary
Let it cool down
2 Add the egg yolk, pistachios, cheese, salt, pepper, and nutmeg
Stuff the chicken with the mixture
Wrap the chicken in cloth and place it in a pan with water
Add the parsley, bay leaves, and carrot
Let it cook for two hours (or 45 minutes if using chicken)
3 Remove from the water and let it cool with the cloth
Remove the cloth, butter the wrapped chicken, transfer to a baking dish, and bake until golden
Serve with green sauce.
