Boneless Chicken

Plunge the chicken into boiling water, pluck and de-feather it. Gut it by making an incision in the lower belly, remove the innards, then the head and legs. Wash and dry it thoroughly. Lay it on its back and make a deep incision along the skin, essential for starting the deboning process without tearing the outer covering.

Debone the chicken, starting from the legs and working toward the carcass, separating the bones from the flesh with a sharp knife. Work slowly and keep the skin intact, which should contain the stuffing. Once the meat is completely open and stretched out, salt the inner surface evenly.

Carefully clean the chicken giblets, chop them finely, and brown them in a little oil. Keep the heat moderate and stir until they are cooked through and lightly browned, without burning. The aroma should be intense but clean; once ready, transfer them to a bowl and let them cool.

Gently sauté gently fry the minced veal in a little oil. Deglaze gradually with the white wine, letting the alcoholic part evaporate, then season with salt to taste and pepper. Cook over medium heat until the meat is well cooked and no longer has any raw parts; then let it cool.

Crumble the soft bread crumb stale in a bowl and add the giblets, cooked meat, diced ham and the Parmigiano Reggiano grated. Season with salt to taste and pepper, season with nutmeg and chopped parsley. Add the eggs and mix the mixture until you obtain a consistent and homogeneous filling.

Spread the filling in the center of the boned hen, without going too far to the edges to avoid spillage. Close the meat, reassembling its original shape. Using a large needle and kitchen twine thinly sew up all the openings, then tie the hen tightly but without squashing the stuffing.

Pour enough water into a pot to submerge the chicken and add the onion, head, and feet (previously removed). Bring the liquid to a boil: the broth should simmer evenly before adding the chicken, so that the cooking begins without excessively lowering the temperature.

When the broth boils, immerse the chicken, salt and cook for about two hours. Maintain a moderate boil and skim the surface occasionally, removing any impurities. Cooking is complete when the meat is tender and the chicken holds its shape without opening.

Once cooked, lift the chicken from the broth, carefully remove the string, and keep it tightly wrapped. Serve whole, then slice with a sharp knife to reveal the dense filling. Serve with a sweet and sour sauce or with dollops of black cherry jam.