Hen stuffed with sausage and chestnuts with Grana Padano Riserva and baked potatoes
| Difficulty
Facile
|
Preparation  120 min
|
Servings for
6-8 per.
|
Ingredients
1 whole hen weighing 1kg
50 g of Grana Padano Riserva
200 g of veal pulp
250 g of sausage
100 g of pre-cooked chestnuts
2 eggs
1 clove of garlic
potatoes
rosemary
extra virgin olive oil
salt
pepper
Preparation
Take the hen and carefully flame the skin to remove any remaining feathers. Then wash the hen under running water, dry it with absorbent paper, gut it and wash the giblets. Add the veal pulp, sausage, grated Grana Padano Riserva, eggs, chestnuts, a pinch of salt, pepper and chop everything into a blender.
Stuff the chicken and then place it on a baking tray covered with baking paper, together with the new potatoes and a clove of garlic.
Cook in a preheated oven at 195°C for about an hour.
Serve the chicken while still hot with the potatoes and cooking sauce.
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