Pudda a taccula recipe

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  • Cuisine: Italian

Ingredients

1 cleaned organic free-range broiler chicken, including stomach, heart, liver, lungs & unborn Eggs
Bunch of myrtle leaves
Continental parsley – tip of a teaspoon
Tomato paste or finely chopped sun dried tomatoes – tip of a teaspoon
Breadcrumbs – a handful
Saffron powder – tip of a teaspoon
Sea salt
1 fresh egg
Kitchen string
A needle and cotton
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Preparation

Finely chop the heart, lungs and liver and place in a bowl.  Add tomato paste, parsley, saffron, whisked egg, 1 teaspoon breadcrumbs, little bit of salt.  If too runny add some more breadcrumbs. Add eggs and put aside.

Take chicken and tie kitchen string around the neck opening to prevent filling from running out.  Place the prepared filling inside the chicken.  Twice sew the chicken with needle and cotton very finely to prevent leakage.

With kitchen string, tie legs and wings to prevent breakage whilst boiling.

Put chicken in a pot of water, enough to cover the chicken, add a handful of salt and 1 myrtle stick (a fingers length), bring water to boiling point and then simmer for 45 minutes to 2 hours.  This depends on the age of the chicken.  An average time would be 1 hour.

When cooked, take chicken from water and place in a terracotta bowl.  Sprinkle ½ bunch of myrtle leaves and some salt.  Cover with lid or a tea towel and let cool for at least 2-3 hours

Using kitchen scissors, cut string and stitching from chicken.  Cut the chicken into pieces leaving the bones in.  Be careful not to break the filling.  Add a little bit of salt on the filling and chicken if needed, with the remaining myrtle.
 

If you enjoyed this Pudda a taccula recipe then browse more Italian recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
05 Apr 2010 10:37 AEST
caterina
This dish reminds me of meals prepared by parents on our farm. I remember breeding chickens for a similar dish whereby we used the feet as as well! The stock was the best chicken soup! Thanks for he memory.
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