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Stuffed Chicken Roll
Rotolo di Pollo
Preheat oven to 360 F (200 C). Place the ground meat, bread, egg, pine nuts, raisin, parsley, garlic, grated lemon rind, parmigiano cheese, and salt and pepper in a bowl.
Mix with a spatula until thoroughly combined.
Once you butterfly a chicken using my technique, you can stuff it and roll it. It makes a delicious and spectacular dish. For the filling, I use a mix of different meats for additional flavor.
I also added about 2 lb (1 kg) of potatoes (optional) to the pan. In this recipe, I used potatoes of many different colors for more flavor. I boil the potatoes shortly before adding them to the pan and finish cooking them together with the chicken roll.
1 lb (450 g) mix of finely ground meats (beef, pork, prosciutto)
1 slice bread, soaked in milk
2 tablespoons pine nuts
2 tablespoons raisin
1 tablespoon Italian parsley, finely chopped
1 garlic clove, chopped
grated rind of 1 lemon
2 oz (60 g) Parmigiano cheese, freshly grated
salt and pepper
2 lb (1 kg) potatoes, diced
Season the chicken with salt and pepper. Transfer the meat mixture on the chicken and spread it in an even layer.
Roll the chicken starting from one side . . . .
. . . . then overlapping the other side, to prevent the filling from coming out.
Tie the chicken roll with a string. Close the two ends using steel pins. They are sold in stores for turkey stuffing.
Transfer the chicken roll to a well oiled oven pan.
Spread about 2 tablespoons of extra virgin olive oil on the top, season with salt and pepper. Place in the oven and cook for about 1 hour and half. Turn the roll occasionally to cook uniformly on all sides.
This step is optional.
While the chicken roll is cooking in the oven, cook the potatoes in boiling water for about 30 minutes, until still firm and not fully cooked. Dice the potatoes.
Distribute the potatoes in the pan all around the chicken roll. Spread the potatoes with some olive oil. Season with a little salt and pepper. Put the pan back in the oven and finish cooking.
Transfer the chicken roll to a serving dish. Place the potatoes around it. Cover with the cooking oils.
Slice when lukewarm and serve with the warm gravy and the potatoes on the side.