EyeItalia

If (like us!) you love liver, you’ll enjoy this unusual and easy recipe for roast chicken, Italian style.

Prep time: 30 minutes
Cooking time: 1 hr 5 min

1 roasting chicken, approximately 2 to 2 1/2 pounds
5-6 chicken livers ( plus the one of the chicken)
6 Tbsp. olive oil
2-3 eggs
6 oz. grated Pecorino cheese (Parmesan may be substituted)
1 branch each of fresh sage and rosemary
a little white wine or chicken broth
Salt and pepper to taste

Preheat oven to 400 F

Wash and gently dry the chicken.

Heat 2 Tbsp. olive oil in a small frying pan, add the chicken livers and let them color, turning them with a wooden spoon. Add salt, cook the livers about 5 minutes; remove from heat and chop.

Place the chopped livers in a bowl, add the grated cheese and one egg at a time, until the mixture is soft and uniform; salt and pepper to taste.

Stuff the inside of the chicken with the liver mixture and close it with two tooth picks and tie it with some cooking string. Place the sage and the rosemary between the string and the chicken skin.

Place chicken in an oven proof dish, rub with the remaining olive oil and roast for about one hour. Baste the chicken once in a while with broth or wine, while turning it to assure an even roasting.

When done, remove the string, herbs and tooth picks. Carve the chicken and serve with the stuffing on the side.

Serves 4.