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    Grana Padano RiservaMeat

    Hen stuffed with sausage and chestnuts with Grana Padano Riserva and baked potatoes

    Medium
    6-8 per.
    T4120 min

    Ingredients

    • 1 whole hen weighing 1kg
    • 50 g of Grana Padano Riserva
    • 200 g of veal pulp
    • 250 g of sausage
    • 100 g of pre-cooked chestnuts
    • 2 eggs
    • 1 clove of garlic
    • potatoes
    • rosemary
    • extra virgin olive oil
    • salt
    • pepper

    Preparation

    STEP 1

    Take the hen and carefully flame the skin to remove any remaining feathers. Then wash the hen under running water, dry it with absorbent paper, gut it and wash the giblets. Add the veal pulp, sausage, grated Grana Padano Riserva, eggs, chestnuts, a pinch of salt, pepper and chop everything into a blender.

    STEP 2

    Stuff the chicken and then place it on a baking tray covered with baking paper, together with the new potatoes and a clove of garlic.
    Cook in a preheated oven at 195°C for about an hour.
    Serve the chicken while still hot with the potatoes and cooking sauce.

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