Italian Meat - Poultry and Game Recipes - Mediterranean Chicken (Pollo Mediterraneo) Recipe

Ingredients

• 50 g/2 oz/1/2 cup chicken livers, minced

• 100 g/4 oz/2 cups fresh breadcrumbs

• 2 large onions, chopped

• 1 garlic clove, crushed

• 60 ml/4 tbsp finely chopped fresh sage

• 1 egg, beaten

• 1.75 kg/4 lb oven-ready chicken

• 50 g/2 oz/1/4 cup butter

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Method:

1. Boil the chicken livers in a little water for 3-4 minutes. Place in a basin.

2. Mix the breadcrumbs with the livers and stir in the onion, garlic and chopped sage. Blend in the beaten egg. Use this mixture to stuff the neck of the chicken.

3. Place the bird in a baking tin (pan) and prick the skin with a sharp knife. Dot with the butter.

4. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 30 minutes.

5. Baste the chicken and lower the heat to 180°C/350°F/gas mark 4 for 1 1/2 hours, until the juices run clear when the thigh is pierced with a skewer.

6. Should the breast of the bird appear to be too brown cover with foil for the remainder of the cooking period.