Savoy style chicken
Second courses
Aged
4 people
Giuseppe Ragazzoni, Gazzetta Del Popolo
About 40 minutes
Ingredients:
A chicken
Aged Grappa
Calf meat
Cooked ham
Gelatin
Pistachios
Aged Grappa
Calf meat
Cooked ham
Gelatin
Pistachios
Preparation:
Take a chicken, debone, taking care to leave it whole and soak it in Grappa, leaving it macerate for a day.
Then prepare a stuffing of chopped veal and ham.
Fill the chicken with the filling alternating slices of meat, ham and some pistachios.
Tie up the chicken with some kitchen twine and let it simmer in water for about twenty minutes.
Allow to cool, cover with gelatin and cut into slices like a sausage.
Then prepare a stuffing of chopped veal and ham.
Fill the chicken with the filling alternating slices of meat, ham and some pistachios.
Tie up the chicken with some kitchen twine and let it simmer in water for about twenty minutes.
Allow to cool, cover with gelatin and cut into slices like a sausage.
