Stuffed Roast Chicken
Ingredients
- Ingredients
- 1 Roasted Chicken (ready to cook, about 1.5 kg or 3.3 pounds)
- salt
- freshly ground peppers
- 2 lemons
- rosemary
- 1 day-old White roll
- 100 grams Tagliatelle
- 200 grams Zucchini
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 2 thyme
- 100 grams cooked ham
- 200 grams Mozzarella
- 1 egg
- 1 egg yolk
- 1 bunch parsley
- 2 Tbsps clarified butter
- 750 grams Tomatoes
- 1 Culinary herbs
- 150 milliliters dry white wine
Preparation steps
Rinse chicken, pat dry, season with salt and pepper inside and out and rub with the juice of half a lemon. Mince rosemary and rub onto chicken.
Soak bread in water, drain. Cook pasta in boiling salted water according to package instructions.
Rinse and coarsely grate zucchini. Peel and mince onions and garlic. Heat olive oil in a pan and sauté both. Add zucchini and cook for 2 minutes more. Season with salt, pepper and thyme.
Preheat oven to 180°C (approximately 350°F).
Cut ham into thin strips and finely chop mozzarella. Combine both with pasta, zucchini, egg and egg yolk in a bowl. Squeeze bread well and add to mixture. Rinse parsley, pluck leaves and chop half, then add to mixture. Season mixture with salt and pepper and stuff into chicken cavity. Secure the opening with wooden toothpicks.
Place chicken in a large roasting pan and pour melted butter on top. Roast, turning occasionally, for 20 minutes.
Blanch tomatoes, peel, quarter and core. Add tomatoes, herbs, salt, pepper and wine to roasting pan after 20 minutes of cooking time. Roast about 50 minutes more.
Zest lemon and mince remaining parsley leaves and combine to make gremolata. Remove chicken from oven and sprinkle with gremolata. Slice and serve.
