Among the numerous Christmas recipes we have , we thought that roasted chicken, stuffed with kale, walnuts and sausage, would be the perfect one to share with you, considering that it can be found on the menu of our restaurant in the centre of Florence.

The preparation of this nutritious and tasty dish is easy, first, quality seasonal ingredients are required, such as the kale we grow on our farm, the meat we purchase from small local producers and our delicious extra virgin olive oil, which we use as a dressing.

The recipe by our chef Fabio Esposito will guide you step by step in making a typical wintery dish that will satisfy those meat lovers who also appreciate a refined and tasty stuffing.

2 chickens from Montespertali
Sausage 600 gr
2 bunches of kale
Walnuts100 gr
Extra Virgin Olive Oil
A glass of white wine

De-bone the chickens and cut them open, put 300 grams of sausage and the kale in each chicken. Crumble fifteen walnuts and add them equally to both chickens. Wrap the two chickens in twine, being careful not to wrap the twine too tightly, or the meat will fall apart when cooking. Once the chickens have been stuffed, prepare a baking tray with chopped onions, carrots and celery. Place the chicken in the tray and add two sprigs of rosemary, extra virgin olive oil, salt and pepper. Bake at 180 degrees for half an hour with some humidity (you can place a small bowl of water in the oven to create humidity), then add a full glass of white wine and turn the chickens upside-down. Bake for another 20 minutes and serve.


Enjoy your meal and do not forget to visit our bio restaurant in Florence!