How to cook stuffed chicken boiled in a pot with veal and mortadella, detailed description of all the processing and cooking methods.
Ingredients for 4 people
- 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
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- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
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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 boiled stuffed chicken in the pot
Mix well a mixture consisting of minced veal, chopped 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 chicken openings.
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 the boil.
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.
