Boned Stuffed Chicken

Ingredients

• chicken
• g lean milk-fed veal
• large piece bread crumb soaked in broth
• handful grated Parmesan
• egg yolks
• nutmeg
• g fat-and-lean prosciutto
• g salted tongue
• carnesecca, butter, onion, celery, carrot
• salt and pepper

Instructions

1. Bone the chicken: trim neck, wing tips and legs; open the back and scrape the bones free from inside, lifting out the whole frame; remove tendons and wishbone and turn the legs and wings inward.
2. Make the filling: chop and pound about 300 g lean veal fine, then mix in broth-soaked bread crumb, Parmesan, three yolks, salt, pepper and optional nutmeg.
3. Fold in diced prosciutto and salted tongue; fill the chicken, sew it up, wrap tight in a cloth and tie.
4. Cook in water two hours over low heat, unwrap, and brown in butter.
5. Make a sauce from the broken bones with diced carnesecca, butter, onion, celery and carrot, drawn off with the cooking water; color the chicken in it, then remove the thread and serve.