Stuffed Chicken with Leeks (Pollo Imbotito Ai Porri)

1. 1

   Season the chicken inside and out with salt and pepper.

2. 2

   In a 12 to 14-inch saute pan, heat 4 tablespoons of oil until almost smoking.

3. 3

   Add the leeks, liver, and giblets and cook 10 to12 minutes.

4. 4

   Remove the leeks and liver to a medium bowl and giblets to a cutting board, chop giblets and add them to the bowl.

5. 5

   Add the salami and the cheese, mix well, season with salt and pepper, and stuff the bird with the mixture.

6. 6

   Cut a length of butcher's twine 18 inches long.

7. 7

   Secure the wings and legs with the twine and tie the legs together, to seal in the stuffing.

8. 8

   In a Dutch oven, heat the remaining oil over high heat until just smoking.

9. 9

   Place the chicken in the pan and brown all sides well, a process that takes about 10 minutes.

10. 10

    Add the wine, currants and pine nuts and bring to a boil.

11. 11

    Reduce the heat to an active simmer, adding wine when necessary, for 1 hour, turning carefully every 15 minutes.

12. 12

    Remove, carefully cut off the string, and carve the chicken into portions.

* Per serving · 4 servings · Values may vary.

No additional tips available.