Boiled Stuffed Chicken

Preparation:

Preparation: In a bowl, mix the minced meat with the grated cheese, a spoonful of breadcrumbs, a sprig of parsley, a sprig of rosemary and the garlic, all well minced. Combine with the lightly beaten egg, salt and pepper and fill the chicken with this mixture. Sew up the opening and boil it for three quarters of an hour in salted water to which you have added the carrot, onion and a stick of celery. Halfway through cooking, prick the chicken with a fork. When it's ready, remove the wings and thighs, cut the stuffed part into slices, arrange on a serving plate and serve. You can cook cappelletti in the broth. Accompanying wines: Freisa D'Asti “Sparkling” DOC, Grave Del Friuli Refosco Dal Peduncolo Rosso DOC, Aprilia Merlot DOC.