What is used to stuff chicken in a) France and b) Italy?

April 15, 2010

Filed under: Italy B&B — Tags: chicken, France, Italy, stuff, used — @ 9:16 am

please don’t answer if you are English because this is a question about cuisine

There are practically an infinite number of stuffed chicken recipes in France, Italy.

Comment by dickn2000a — April 15, 2010 @ 9:27 am
I know of one main difference between French and Italian chicken stuffing:

French would be ham and either provolone and or brie cheeses.

Italian would be Prosciutto ham sun dried tomatoes and mozzarella cheese,

Comment by cdjarrell214 — April 15, 2010 @ 9:49 am
Gosh, what an interesting question! I think one great thing about the cuisines of both countries is that they use the best and the freshet of whatever is available. A universal solution to the problem is to put lemon slices, garlic and fresh herbs such as rosemary and thyme in the cavity.

Comment by LYN JOAN TJoanie — April 15, 2010 @ 10:09 am
In Italy I would say Prosciutto and Cheese,
in France lots of Herbs and Mushrooms

Comment by pro_and_contra — April 15, 2010 @ 10:51 am