Stuffed Chicken Lucania Style (Calabria)

Meat

Ingredients

Chicken, 2 1/2 pounds - 1

Lard or butter - 4 tbsps

Chicken livers - 4-5

Salt and pepper

Eggs -2 

Grated pecorino cheese - 4 tbsps

Sage (optional) - 1-2 sprigs

Rosemary (optional) - 1 sprig

Clean the chicken and wipe it with a damp cloth. Heat 1 tbsps lard in a small pan, add the livers and a pinch of salt and pepper and saute gently for 5 minutes. Chop finely.

Beat the eggs, add the cheese, salt and pepper, and the chopped livers. Sprinkle salt inside the chicken and then fill it with the egg, liver and cheese mixture. Sew up the opening and truss the chicken, or simply toe with string to keep it in shape. Sage and rosemary can be inserted underneath the string if liked. Rub the chicken with lard and sprinkle with salt and freshly ground pepper.

Put the chicken in a roasting pan into which it will fit neatly and roast in a moderate oven (375F) for about 1 hour. Turn the chicken occasionally and baste with pan juices. Cut into portions and serve with pan juices.

Serves 3-4