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1
Clean and wash the chicken, and cut off the wing tips and leg ends to make the removal of the skin possible.
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2
Singe the chicken over a flame to loosen the skin from the flesh.
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3
Carefully pull the skin right off, as though undressing the chicken, taking care not to tear it, starting from the neck and pulling it off the legs last.
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4
It will come right off with the occasional help of a pointed knife.
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5
Wash the skin, turn it right side out, and put it aside.
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6
Cut the skinned chicken into quarters, put them in a saucepan, and cover with water.
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7
Add 2 tablespoons of the oil, season with salt and pepper, bring to the boil, and simmer gently until the chicken is very tenderabout 3045 minutes.
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8
Remove from the heat and let it cool in the stock.
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9
Drain and keep the stock.
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10
Bone the chicken, discarding nerves and tendons, and grind or chop the meat finely.
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11
Put it in a large bowl, mix in the ground veal, and season with salt and pepper.
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12
Knead very well, then add the pistachio nuts and work them into the mixture.
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13
Using a needle and strong thread, sew up all but the largest vent in the chicken skin and darn any holes.
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14
Stuff the skin carefully with the chicken-and-veal mixture, and re-form as nearly as possible in its original shape.
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15
Sew the opening tightly.
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16
Heat the remaining oil in a large pan, put in the stuffed chicken, and turn to brown it lightly all over.
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17
Add the lemon juice and about half a ladle of the stock.
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18
Simmer gently, covered, for about 1 hour, turning the chicken over, and adding more stock, half a ladle at a time, if it becomes dry.
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19
At the end of the cooking time, the veal should be well cooked and almost blended with the chicken, and the sauce much reduced.
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20
Remove from the heat and allow to cool overnight in its own sauce.
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21
Serve cold.
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22
Traditionally, the chicken is served already cut in thick slices, but I think it looks rather beautiful with its subdued boneless shape, served whole and sliced at the table.
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23
A version said to be for lazy cooks is just as delicious, though not as dramatic.
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24
Cook the chicken as in the recipe for sofrito (page 213), adding just a pinch of turmeric or none at all.
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25
When cool, skin it and remove the bones and tendons.
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26
Grind or chop the flesh and mix it with the ground veal, 1 egg, and a handful of chopped pistachios.
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27
Knead thoroughly and roll into a thick sausage shape.
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28
Saute in 2 tablespoons hot oil, turning it until golden all over.
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29
Add water, a little at a time, as it becomes absorbed, and simmer gently, covered, until well cooked, turning it over once.
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30
Allow to cool in its sauce for several hours before serving.
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31
Serve cut in slices.
