Chicken Ripeno on the Odori

Ingredients for 4 servings:

• 1 chicken(s), ready to cook
• salt and pepper
• 2 rolls
• ½ cup milk
• 2 eggs
• 100 g Parma ham, diced
• ½ bunch chives
• ½ bunch lemon balm
• ½ cup Parmesan cheese, grated
• 1 pinch of nutmeg
• some fat for frying
• 100 g butter
• 1 tbsp basil, dried
• 1 tbsp oregano, dried

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Stuffed herb poulard

Cut the bread rolls into small cubes and soak them in a bowl with the milk. Then squeeze out the excess water and mix with the eggs, ham, finely chopped herbs, and cheese until a firm paste forms. Season with salt, pepper, and nutmeg. Stuff the chicken into the pan and tie it shut with kitchen string. Heat the fat in a roasting pan, place the chicken back-down, and cook in an oven preheated to 220°C for about 70 minutes. Melt the butter in a small saucepan, add the basil and oregano, and brush the chicken with it frequently during cooking.