How to make it

  • Mix together veal, liver, chard or spinach, egg and cheese.
  • Salt the inside of the chicken and stuff with above mixture
  • Truss or sew up the the chicken
  • Rub chicken with olive oil, salt, and pepper
  • Heat oil in a heavy pan that can go on stove top and in oven
  • Brown the chicken on all sides being careful not to tear the skin
  • Add juice from half of lemon and white wine
  • Place pan in oven at 375 degrees for 1.5 to 2 hours until the juices run clear.
  • Remove from oven, cover in foil and allow bird to rest for 15 minutes. This will cause the meat to retain the juices.
  • Carve and serve on a platter with stuffing in center and lemon slices as a garnish.

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