Recipe for making a chicken with veal and mortadella filling, procedure and guide from preparation to cooking in the pot.
Ingredients for 4 portions
- 1 Chicken
- 200 gr. of veal
- 100 gr. of mortadella
- 100 gr. of parmesan cheese
- a slice of bread
- milk
- 3 eggs
- a sprig of parsley
- nutmeg
- salt and pepper
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
For the broth
- 1 onion
- 1 celery
- 1 carrot
- a sprig of parsley
- a little tomato paste or 1 ripe tomato
- a piece of boiled beef
- salt
Preparation of the stuffed chicken
Mix well a mixture consisting of: minced veal, minced mortadella, grated Parmesan cheese, a slice of bread soaked in milk and squeezed, whole eggs, a nutmeg, parsley, salt and pepper.
Cut the chicken neck, fill the inside of the chicken with the mixture, not exaggerating with the quantity because the filling when cooking tends to increase in volume, then mending the openings of the chicken.
Even the neck, without the bone, can be stuffed with the same filling, tying it at the top and bottom.
Prepare the water with the onion, celery, carrot, parsley, tomato paste and a piece of boiled beef in a pot, add salt and bring the chicken and the stuffed chicken neck to a boil and add.
Simmer for about an hour and a half.
Remove the filling from the inside of the chicken and once cooled cut it into slices.
Cut the neck into slices and break the boiled chicken.
