Savoy style chicken
Preparing:
Take a chicken, debone, taking care to leave it whole and soak it in Grappa, leaving it macerate for a day.
Then prepare a stuffing of chopped veal and ham.
Fill the chicken with the filling alternating slices of meat, ham and some pistachios.
Tie up the chicken with some kitchen twine and let it simmer in water for about twenty minutes.
Allow to cool, cover with gelatin and cut into slices like a sausage.
Recommended Grappa:
Sarpa Oro di Poli
- Ingredients:
A chicken
Aged Grappa
Calf meat
Cooked ham
Gelatin
Pistachios - Author:
- Giuseppe Ragazzoni, Gazzetta Del Popolo
- Typology:
- Second courses
- Preparation time:
- About 40 minutes
- Notes:
