The Column of Life

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 slo...