MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pollo Arrosto Ripeno (Angelina’s Roasted Chicken W/Sausag
Categories: Poultry, Pork, Breads, Herbs, Nuts
Yield: 5 servings

5 lb Roasting chicken
Salt & pepper
Olive oil

MMMMM--------------------------STUFFING-------------------------------
3 Mild Italian sausages
2 sl Day old bread; crusts off,
- soaked in milk, squeezed
- dry
2 lg Eggs
Handful of fresh parsley;
- fine chopped
1 cl Garlic; fine chopped
Salt & pepper
2 Chicken livers; rough
- chopped
3 Chestnuts; roasted, peeled;
- crumbled up (opt)

MMMMM------------------------FOR ROASTING-----------------------------
2 cl Garlic; slightly crushed but
- left unpeeled
Sprig or two of fresh
- rosemary
White wine
4 Firm-fleshed potatoes;
- peeled, in wedges, tossed
- with a bit of olive oil,
Salt & pepper

Prepare the stuffing by mixing all the stuffing
ingredients listed above together in a bowl with a
wooden spoon or spatula. Make sure they are well
amalgamated. The mixture should be very savory; if in
doubt, take a small amount of stuffing and fry it, then
taste for seasoning. (Since it is made from raw pork and
egg, you shouldn't try it without cooking it first.)

Take the stuffing and fill the chicken's cavity, leaving
some room as the stuffing tends to expand a bit while
the chicken cooks (although not nearly as much as a
bread stuffing does).

Now truss the bird. My method for trussing a chicken is
simple: First, cut off a nice, long piece of kitchen
twine. Tie the two legs together, then draw the string
down the backside of the bird until you get almost to
the other end, then draw the string around the thighs,
all the way around the bird until you've gone
full-circle. Tie up the loose end and you're done.

Place the bird in a baking dish just large enough to
hold it. Give the bird a good rub down all over with
olive oil. (If you don't like greasy hands, you can use
of pastry brush.) Then season the bird well with salt
and pepper, again all over. Lay a spring of fresh
rosemary along side the bird, and throw in a clove or
two of garlic, slightly crushed to release its flavor,
but left unpeeled so it doesn't burn in the heat of the
oven. Splash a bit of white wine over everything.

Now place the chicken into a moderately hot oven
(190C/375F) with the convection function on. Roast the
bird for 45 minutes to an hour, depending on the size of
the bird. Make sure to baste the bird from time to time
with white wine and its cooking juices.

If you want potatoes with your chicken, peel them and
cut them into wedges, toss them in a mixing bowl with a
good pour of olive oil and generously season them with
salt and pepper. About 30 minutes or so before the bird
is due to be done, add them to the baking dish all
around the bird.

The bird is done when you prick it with a knife and the
juices run perfectly clear. (If you have a meat
thermometer, it should register an internal temperature
of 75C/165F.) Take the chicken out of the oven and let
it rest for 15-20 minutes, loosely covered with tin
foil. The cooking juices can be deglazed with some more
white wine and used as a delicious sughetto (or sauce)
for the bird. If you give everyone a bit of chicken,
stuffing and potato, and they'll be happy.

Serves 4-6 persons as a secondo or second course

RECIPE FROM:

Uncle Dirty Dave's Archives

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