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    Grana Padano RiservaMeat

    Hen stuffed with sausage and chestnuts with Grana Padano Riserva and baked potatoes

    Medium
    6-8 per.
    T4120 min

    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

    STEP 1

    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.

    STEP 2

    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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