Saturday Beefcake Secondi Piatti: Two Choices

Pollo Ripieno from Basilicata

Roasting Chicken, five pounds or so
Butter, unsalted, one quarter pound
Chicken Livers, about ten
Sea Salt
Ground Black Pepper
Eggs, four
Pecorino, grated, one half cup
Sage, three or four sprigs
Rosemary, two sprigs
Pre-heated oven 375F

1. Eat two tablespoons butter, add livers. Salt. Pepper. Brown them for about five minutes and chop finely.
2. Beat eggs, add cheese and livers.
3. Sprinkle cavity with salt and fill with egg, liver, and cheese stuffing.
4. Sew, truss. Slip sage and rosemary under string.
5. Rub chicken with salt, pepper and butter.
6. Place in snug roasting pan in oven for about two hours. Check after one hour and a half, just in case.

Olive Chicken from Teramo
Chicken, one, cut up
Olives, of any sort, pitted
Garlic, chopped, to taste
Lemon peel
Sea Salt, Ground Black Pepper
Sage
Rosemary
Nutmeg
Olive Oil
White Wine, dry

1. Marinate the chicken overnight in a tightly sealed bag with all the ingredients, except the wine and oil
2. Stew slowly (low flame) in a large stew pot for ten minutes in the olive oil.
3. Add white wine for the remaining thirty minutes
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