MARIO BATALI'S STUFFED CHICKEN PORCHETTA-STYLE
How to make Mario Batali's Stuffed Chicken Porchetta-Style
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- step by step directions. We've Made Cooking As Easy As 1-2-3!
- ingredients
- instructions
- For the Chicken: Preheat oven to 500 degrees. Line a baking sheet with parchment or foil.
- ingredients
- 4 pound Sweet Italian Sausage (casings removed)
- tablespoons Extra-Virgin Olive Oil
- instructions
- In a large skillet, saute sausage and 2 tablespoons olive oil over medium-high heat, breaking up in pieces, until cooked through about 5-7 minutes.
- ingredients
- Shallots (finely chopped)
- Garlic cloves (minced)
- teaspoons Fennel Seeds
- instructions
- Add onion, shallots, garlic and fennel seeds. Continue to saute until onions and shallots are softened, about 5 minutes. Set aside to cool.
- ingredients
- teaspoons Fresh Thyme (pulled)
- teaspoon Fresh Rosemary (chopped)
- Salt and Pepper to taste
- Boneless Chicken Quarters (leg and thigh attached and pounded slightly to even thickness)
- tablespoons Chicken Broth
- cup Bread (1/4 inch cubes)
- instructions
- In a large bowl, toss together cooled onion mixture with bread, chicken broth, thyme, rosemary, salt and pepper until incorporated. Refrigerate until cooled completely.
- ingredients
- Salt and pepper
- instructions
- Lay chicken flat on cutting board. Season with Salt and pepper. Begin stuffing chicken with 1/4 cup stuffing mixture per piece. Roll chicken to enclose stuffing and tie with butcher's twine securely. You may need 3-4 pieces of twine per chicken quarter. Repeat process until all chicken is stuffed and tied.
- ingredients
- Salt and pepper
- Olive Oil
- instructions
- Season outside of chicken with salt and pepper and drizzle with olive oil to coat lightly.
- instructions
- Place chicken on prepared baking sheet seam side up and place in preheated oven. Cook for 20 mins or until chicken reaches an internal temperature of 165 degrees.
- ingredients
- Remove from oven and allow to rest for minutes before serving with Celery and Fennel Salad.
- ingredients
- cups Celery Leaves (torn)
- Fennel Bulb (quartered and sliced thin)
- Chili (minced)
- tablespoons Red Wine Vinegar
- tablespoons Extra-Virgin Olive Oil
- Salt and Pepper to taste
- instructions
- For the Celery and Fennel Salad: Toss ingredients in a medium bowl until evenly dressed.
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