Galletti ripieni con patate novelle / Roast baby chicken with new potatoes

Ingredients:

2 whole baby chickens

4 slices streaky bacon

olive oil for greasing

1 kg baby new potatoes, unpeeled, left whole and par-boiled for 5 minutes

a few rosemary needles

1/2 glass white wine

salt and pepper

for the filling :

200 gr tinned sweeetcorn, drained

200 gr stale bread, softened in milk and strained

80 gr Parma ham, finley chopped

40 gr parmesan cheese, freshly grated

2 sage leaves, finely chopped

salt and pepper

kitchen string

Method:

Pre-heat the oven to 220 degrees centigrade.

Make the filling by cominbining all the ingredients together well. Stuff the baby chickens with this filling. Top the chickens with the bacon and tie well with string so the filling does not escape.

Place in a well-oiled roasting tin together with the par-boiled potatoes. Sprinkle with rosemary needles, season with salt and pepper and drizzle with some olive oil.

Add the wine, cover with foil and roast in the oven for 15 minutes. Remove the foil and continue to roast for approximately 25 minutes until the chickens are cooked through.

Remove from the oven, leave to rest for a minute, then serve.