GALLO ARROSTO RIPIENO

Stuffed Roast Rooster
KITCHEN CHEF : F.G. per Marchenet
REALIZATION: Stuffed Roast Rooster
Number of portions			WORKING METHOD
INGREDIENTS	U.M.	Q.ty
Rooster (already cleaned and flamed, eventually already boned at the butcher's and detached from its skin) Pig loin Lean calf meat Ham lard pounded with a clove of garlic Rosemary Ham slices Parmesan Cinnamon Nutmeg Salt Fresh milled white pepper Eggs Green olives Marche black Truffle	Kg. Gr. 7Gr. Gr. N° N° Gr. Gr. Gr. Gr. Gr. Gr. N° Gr. Gr.	1.6 (approx.) 100 100 50 1 2 little branches 60 30 1 1 18 3 2 50 200
			1 - Remove the rooster skin without breaking it by a knife, then bone its thighs and the entire breast. 2 - Cut into fillets from 1 x 6 cm. the ham slices and the rooster breast. 3 - Mill in a small basin the boned rooster thighs, the pig and the calf meat. Flavour with salt, white pepper, cinnamon and grated nutmeg. 4 - Mix the compound with eggs and the grated parmesan and mash it again in the mincer, obtaining a soft and flavoured stuffing. 5 - Flavor with salt and pepper the rooster small fillets. 6 - Enlarge the rooster skin on the working table and fill it in layers alternating the stuffing with fillets of breast and ham. 7 - When the rooster is well filled up, sew it well with the thread, weigh, spread with the savoured lard and tie like a roast. 8 - Deposit some grease of oil over the paper sheet and the grill in an aluminum baking-pan with a centimeter of water on the bottom paying attention it is not in contact with the compound. 9 -Cook in proportion (1 Kg. = about 1 hour) turning it once with accuracy. POSSIBLE ALTERNATIVES 1 - Add Gr.50 of strong sweet wine. 2 - It's possible to replace the black truffle with Gr.100 of white truffle or Gr.250 of roasted and minced chestnuts. BAKING ALTERNATIVES The filled rooster could be wrapped in a clean cloth and closed with thread like a pig cured ham, cooked in water or broth at 90° C calculating approximately 1 hour of baking for every Kg. of weight; ten minutes more if the rooster is roasted. Marchenet
Tools: Chopping board Knife to bone Small basin in steel or pirex Mincer 1 large mould 1 small mould Baking-pan Grill with small feet 1 oven riddled paper sheet Needle White thread String	Sauces:			Garnishings:
	Difficulty degree:

RECIPE OF ABOUT 1800 FROM THE " CUOCO PERFETTO MARCHIGIANO"

" Stuffed Roasted "

After purifying a turkey-hen, that is a capon or a hen, the chest bone is removed, (it can also be boned) and it is filled up with a compound of meat prepared in the following way - pound a pig loin or a heifer one, that is other lean meat, add a mash of ham with scent of garlic and cinnamon, salt, pepper, lean ham cut into small cubes, green olive and braced chestnuts - it is therefore spread down in a baking-pan spreaded of lard, put some salt, and put it into the oven.