Infilare il pollo nell’agenda, racconto di un dramma moderno – Pollo ripieno pancettato con gravy allo sciroppo d’acero per l’#MTC51

Quando è uscito il tema di questo MTChallenge, ho tremato. No, non perché Patty ci ha sfidato sul pollo ripieno, perché istintivamente mi sono chiesta: ma quando lo faccio? E quando me lo mangio, un pollo ripieno??

Allora, agenda alla mano, ho cercato di infilare il pollo da qualche parte.. sì, prima di infilare il ripieno nel pollo, dovevo infilare il pollo! Casca immediatamente l’occhio sul compleanno di mammà.
“Mamma, ma se vi invitassi a cena per il tuo compleanno? Cucino io”
Ma io volevo andare al ristorante a mangiar pesce
“Lascia stare, non stare a spendere soldi, cucino io, faccio il pollo ripieno”
… e il primo passo era fatto. Al 22 del mese, segno il pollo ripieno.

Ma il pollo (ché siamo all’MTC, mica ad un concorso per chi ha le sopracciglia a gabbiano più definite – per inciso, che orrore) va anche disossato. Beh, giusto, va prima comprato.

E allora al giovedì precedente ci metti la prenotazione del pollo, al sabato mattinala spesa e il disosso, poi si congela. Altre due date le abbiamo segnate, e si va di disosso. Oltre alla spiegazione che farò nella ricetta, e oltre alle mie (poche) foto, rimando all’esaustivo post della Patty e alla relativa infografica preparata da Dani Pensacuoca.

Pollo ripieno MTC

Al 20 segna di comprare quel che manca per il ripieno: le castagne le ho, il burro e lo sciroppo d’acero per ripassarle anche, ma devi andare dal tuo spacciatore di frutta secca per prugne, fichi e uvetta e dal macellaio per la salsiccia e la trita di manzo. Al 21 segnati di scongelare il pollo e di preparare il ripieno, che è meglio. Il giovedì è già segnato con un cerchio rosso e la scritta “pollo ripieno”, che quasi a guardar l’agenda mi scordo di fare gli auguri a mia madre, tanto che sono proiettata sul volatile.

E, quando arriva il giorno X, è tutto pronto: basta riempire (a posteriori posso anche dire che ho riempito un po’ troppo), cucire (malissimo, che io ci son negata), spalmare una bella cremina al burro, miele ed erbe e pancettare, legare.. e via fino a sera.

Pollo prima della cottura

Poi la cottura si fa da sé, il contorno di patate, patate dolci e zucca sabbiose (con Parmigiano e pangrattato) cuoce in contemporanea al pollo, e non resta che preparare il gravy allo sciroppo d’acero quando i commensali sono seduti a tavola a mangiare l’antipasto. Certo, se poi evitate di fare come me e rovesciare metà del gravy per terra grazie ad un pentolino in bilico, tanto meglio.. eviterete di dover pulire in fretta e furia prima che il cane ci si rotoli dentro dalla gioia.

Insomma, per tutti quelli che pensano che disossare un pollo e riempirlo, e cucirlo e cuocerlo non sia possibile, sappiate che si può, magari basta solo tenere l’agenda alla mano per incastrare tutto.

Ma quando vedrete questa meraviglia uscire dal forno, vorreste aver comprato invece di una Moleskine o di una QuoVadis l’Agenda Pollastro 2015, perché vorreste mangiarlo tutti i giorni.

Pollo ripieno dopo la cottura

Pollo ripieno pancettato con gravy allo sciroppo d'acero

Di Pubblicata:

  • Resa: 5 Persone servite
  • Preparazione: 2 ore 0 minuto
  • Cottura: 2 ore 0 minuto
  • Pronta In: 7 ore 0 minuto

Ingredienti

Istruzioni

  1. Prendete il pollo eviscerato, pulito e fiammato per eliminare eventuali residui di piume. Lussate entrambe le cosce: con il busto del pollo dritto di fronte a voi, dovrete infilare il pollice della mano sinistra (se non siete mancini) nella cavità intestinale fino a toccare l'articolazione dell'anca. Con l'altra mano tirate indietro la coscia rompendo l'articolazione. Il femore deve uscire dalla cavità dell'anca. Fate la stessa cosa con l'altra coscia.
  2. Togliete la forcella dello sterno: ruotate il pollo, sempre in posizione supina, con il petto verso di voi. Spingete indietro delicatamente la pelle della cavità del collo. Toccate la polpa del petto intorno alla cavità per percepire la forcella. Incidetela con la punta del coltello. Con il coltello raschiate la carne intorno alla forcella in modo da farla apparire, quindi con delicatezza recidetela al vertice con il trinciapollo, facendo attenzione a non bucare la pelle. L'osso lungo all'interno verrà eliminato successivamente.
  3. Ruotate nuovamente il pollo e giratelo sottosopra, in modo che il petto sia a contatto con il tagliere. Tenetelo schiacciato con una mano ed incidete nel centro della spina dorsale scendendo dal collo alla coda. Aprite quindi il pollo a libro. Via via che procedete nel lavoro, asciugatevi bene le mani cercando di averle sempre prive di grasso: il coltello deve essere sempre ben fermo nella vostra mano.
  4. Procedendo dall'alto verso il basso e dalla colonna verso l'interno, fate scorrere la lama del coltello appoggiandola alla cassa toracica ed incidendo in profondità, cercando i raschiare bene la polpa dalle costole. Procedete con calma da una parte e poi dall'altra. La gabbia toracica sarà quasi completamente staccata dal petto. Resterà lo sterno che potrete sollevare e staccare dal basso verso l'alto. Una volta inciso nella lunghezza, si staccherà completamente il resto dell'ossatura. Toccate il bordo del petto all'altezza del collo ed eliminate la parte lunga della forcella sempre incidendo con la punta del coltello. Tenete la carcassa da parte.
  5. Adesso grattate via la polpa dalle ossa delle anche e staccate l'osso dalla giuntura della coscia con il trinciapollo. L'osso lungo della coscia sarà invece lasciato al suo posto per mantenere una bella forma finale.
  6. Tagliate con il trinciapollo le ali all'altezza dell'articolazione. Quindi rimuovete il resto dell'ala in corrispondenza delle giunture. Spingete con il dito la pelle dell'ala all'interno della cavità che si sarà formata dopo l'eliminazione dell'osso.
  7. Il vostro pollo è disossato. Palpate con le mani la carne di tutta la superficie per sentire se qualche piccola scheggia di osso sia rimasta ed eventualmente eliminatela.
  8. Preparate il ripieno. Per prima cosa fate sciogliere una noce di burro in una padella, fate saltare le castagne già bollite, pelate e spezzettate e sfumate con lo sciroppo d'acero e il brandy. Fate raffreddare. Mettete in una terrina la carne tritata, la salsiccia tolta dal budello, fichi secchi e prugne a pezzetti, le castagne, l'uvetta ben strizzata e il panino ammollato, anch'esso ben strizzato. Aggiustate di pepe e sale, aggiungete la noce moscata, quindi mescolate con le mani. Stendete il ripieno con cura sul pollo.
  9. Sollevate i lati del volatile per richiuderlo, fate coinciderei lembi di pelle e procedete alla cucitura. Cominciate dal collo e scendete cucendo senza tirare troppo la pelle perché con la cottura tenderà a gonfiarsi e ritirarsi con il rischio di spaccarsi e rovinare tutto il vostro paziente lavoro. Potete usare filo da cucina o filo di seta a vostro piacere.
  10. Legate le cosce fra loro per mantenere la forma in cottura, quindi inumidite un largo foglio di carta da forno ed avvolgetevi stretto il pollo chiudendolo come una caramella. Avvolgete il caramellone in un lungo foglio di alluminio e legatelo con dello spago per dare definitivamente una forma cilindrica al vostro pollo. Mettete in frigo per 2/3 ore o se preferite, per tutta la notte fino al momento di cuocerlo.
  11. Nel mentre, con la carcassa e altri resti del pollo preparate il brodo che vi servirà per il gravy. Io ho semplicemente aggiunto carota e cipolla e salato.
  12. Quando è ora di cuocere, togliete il pollo dalla caramella di carta. In una ciotolina, mettete il burro morbido e lavoratelo con un cucchiaino di miele, aggiungete sale, pepe, alloro, salvia e timo tritati finemente, quindi spennellate la superficie del vostro pollo. Ricoprite con la pancetta, legate con dello spago da cucina, quindi distribuite dei fiocchetti di burro, in modo che la pancetta non bruci troppo in fretta in cottura.
  13. Accendete il forno a 180° in modalità STATICA. In una larga pirofila versate 4 cucchiai di olio extravergine. Affettate sottilmente la cipolla, aggiungete la carota a fettine e le erbe aromatiche intere (alloro, salvia e timo). Sistemate il pollo avvolto nella pancetta sul fondo della teglia.
  14. Dopo 15 minuti, aprite e irrorate il pollo con un bicchierino di brandy e proseguite la cottura. Ogni 10 minuti, irrorate il pollo con i suoi succhi. Proseguite la cottura per circa 2h15. Dovrete calcolare circa 1h di cottura per ogni chilo di pollo ripieno. Se per esempio con il ripieno otterrete un pollo di 1,200 kg, dovrete cuocere per circa 1h20 minuti.
  15. Nel mentre preparate il contorno, in modo da sfornare entrambi più o meno allo stesso tempo. Mondate la zucca e tagliatela a cubetti, pelate le patate e le patate dolci e tagliatele a pezzetti. Mettete tutto in una pirofila, salate, aggiungete Parmigiano grattugiato, pangrattato, olio, 2 spicchi d'aglio (interi o tagliati a metà), foglie di alloro e rosmarino e mescolate accuratamente. Infornate per circa un'ora o fino a cottura e doratura.
  16. Quando siete in fondo alla cottura, verificate il colore dei succhi che escono dalle suture. Se schiacciando leggermente con un cucchiaio di legno vedrete uscire del liquido trasparente, il pollo sarà cotto. Proseguite se vedete che i succhi sono ancora rosati. Quando il pollo sarà pronto, toglietelo dalla pirofila e tenetelo in caldo per preparare il gravy (io nel forno spento, insieme al contorno)
  17. Dovrete avere a disposizione 800 ml di buon brodo caldo e separato da eventuale grasso. Dalla teglia in cui avete cotto il pollo, scolate i liquidi filtrandoli dalle parti solide. Mettete da parte i succhi filtrati in una ciotola.
  18. Mettete la teglia su due fornelli. Versateci il Brandy e portate a ebollizione mescolando con un cucchiaio di legno per staccare dal fondo eventuali rosolature. Togliete dal fuoco.
  19. In una casseruola dal fondo spesso, scaldate a fuoco medio basso, 3 cucchiai dei succhi tenuti da parte. Aggiungete la farina facendola cadere a pioggia da un setaccio e mescolate con una frusta cuocendo fino a che il composto è ben dorato, per circa 9 minuti. Unite piano il brodo caldo mescolando bene e portate a ebollizione, quindi abbassate la fiamma. Quando comincia a sobbollire, incorporate il liquido di deglassatura tenuto da parte e 2 cucchiai di sciroppo d'acero. Salate e pepate quindi lasciate sobbollire mescolando ogni tanto fino a che si è addensato (c.ca 20 minuti). Passate al colino fine in una pentola per eliminare eventuali grumi. Assaggiate e aggiustate di sale e pepe se necessario.
  20. Tagliate a fette il pollo che avete tenuto in caldo, quindi servite con il gravy e il contorno, tutto ben caldo.

DOWNLOAD THE ENGLISH RECIPE (PDF) BY CLICKING HERE

Pollo ripieno finale

Con questa ricetta partecipo all’MTC n. 51

MTC51

366 pensieri su “Infilare il pollo nell’agenda, racconto di un dramma moderno – Pollo ripieno pancettato con gravy allo sciroppo d’acero per l’#MTC51

  1. Anche se con ritardo, tanti cari auguri alla mamma!
    E’ fortunata ad avere una figlia come te!!!
    Ti sei cimentata con perizia e bravura di grande chef. Peccato che la distanza che ci divide sia grande, avrei assaggiato anche io tale delizia.
    Per me, purtroppo, è troppo complicato poiché sono solo all’abc della cucina.
    Sei davvero bravissimissimaaaaaaaaaaa!!!!!!!!

    1. Grazie mille Francesco, anche per gli auguri alla mamma.
      Anche io pensavo fosse difficilissimo disossare, ma il segreto è tutto in un buon coltello, e una bella dose di pazienza, per il resto non è difficile per nulla! Io ho trovato peggio cucire che disossare, fai tu 😉

  2. Ovvove le sopracciglia ad ali di gabbiano…se poi se le fanno gli uomini…doppio ovvove!!!
    Invidio il tuo segnarti le cose in agenda, sai? Io ci provo ad ogni inizio anno, vado benissimo per gennaio…febbraio… ma poi mi perdo…per poi arrivare ad aprile che è abbandonata del tutto tranne che per scrivere la lista della spesa in pagine a caso.
    Comunque, sto pollo è na favola, sallo!

    1. Ovvovissimo (ancor più da parte maschile.. se solo ci penso mi sento male :S )
      Ah, io l’agenda sono arrivata a farmela da me, ci segno anche tutte le cose da brava bambina, e poi non la guardo mai! È il fatto di scriverle in agenda (e sul calendario, e sui post it sparsi, e sulla lavagna) che poi mi permette magicamente di ricordare tutto!
      Sono contenta che ti piaccia il mio pollo.. io mi sono innamorata del tuo coniglio!

    1. Eheh, faceva un profumino in cottura, questo pollo. Secondo me Olivia era talmente su di giri che quando ha visto il gravy per terra è impazzita 😀

  3. fantastico il diario di viaggio! 😀
    io mi sarei persa al “comprare il pollo”
    La tua ricetta mi sembra deliziosa, mi rotolerei anche io nel gravy insieme al tuo cane, magari con il pollo in mano, abbracciato stretto stretto al cuore per sentire quel buon profumo di pancetta

    1. Ecco, se vuoi rotolarti nel gravy con il pollo stretto stretto qui hai sempre un’aiutante pronta al sacrificio 😀

  4. l’importante e’ averlo fatto…e gustato in compagnia…ma la zucca sabbiosa mi ispira assaiii te la rubo!

    1. W i polli obesi!! 😀
      Il ripieno è la cosa in assoluto che mi è piaciuta di più, insieme al fatto che il pollo è rimasto morbidissimo e succoso. Una meraviglia!!

  5. Quando vengo qui rido sempre un sacco!! Ricetta molto bella e golosa…e pollo enooorme! 😀
    Anche io ho fatto un gioco di incastri per prepararlo…e per smerciarlo! E meno male che era piccolo, perché sennò ne avrei avuto fino a Natale.
    Brava Giulia…e hai fatto pure bella figura con la mamma, no? 😉

    1. Bella figura con mammà assicurata, nonostante la cucitura mediocre!
      Eheh, son contenta di mettere un po’ di buonumore 😉

  6. Cara Giulia la prima cosa che i miei occhiucci hanno notato è quel croccantino bello godereccio che caratterizza il tuo pollo….poi ho letto castagne…sbavo…sciroppo d’acero…sbavo….zucca e patate sabbiose…qua proprio non mi son contenuta! Beata la mamma! Brava!

    1. Diciamo che il mio forno ha cotto un po’ troppo da una parte e meno dall’altra! E meno male che ad un certo punto ho coperto con l’alluminio, altrimenti mi sarei ritrovata carbone 😉
      Devo essere sincera, andava riempito un po’ meno e chiuso meglio, ma del ripieno e del contorno non cambierei nemmeno una virgola!

  7. sono sicura che la tua mamma non ha rimpianto di non essere andata al ristorante!! pollo veramente goloso, complimenti!

  8. Mi fai morire… tra l’essere così presa dal pollo che quasi ti dimentichi di fare gli auguri alla mamma e Olivia pronta a rotolarsi dal gravy… troppo buffo 😀 Il pollo comunque deve essere spettacolare. Io non vedo l’ora di cimentarmi, penso lo faremo il primo giorno in cui avremo tempo, e che trovare qualcuno che ci aiuti a finirlo non sarà un problema 😛 Comunque complimenti anche per la ricetta, sembra deliziosa!!

    1. Guarda, trovare qualcuno che si pappi il pollo ripieno insieme a voi non sarà difficile.. o magari puoi sempre optare per un polletto più piccino! Però è veramente un’esperienza da fare.. il brutto è che poi non si torna indietro!
      Il ripieno mi è piaciuto moltissimo, e devo dire che hanno apprezzato tutti. Olivia ha apprezzato molto il gravy (che ovviamente, prima di finire per terra, si è rovesciato anche sui fuochi e sulla porta del forno, sigh!) 😉

  9. Che dire, con un ripieno così questo pollo non può che essere strepitoso 🙂 Mannaggia alla cucitura malfatta, per fortuna il nipote di sarta esperto anche di cuciture su ex viventi non si diletta a leggere i blog altrui (in verità non legge nemmeno il mio), altrimenti avrebbe da ridire… Povera Olivia, non le hai nemmeno lasciato pulire il gravy rovesciato?!?

    1. Ecco, meglio che l’esperto di cuciture non si faccia un giro da queste parti, perché qui ago e filo sono dei perfetti sconosciuti. Credo di non avere nemmeno in casa ago e fili, se non quelli del pollo 😀
      E stranamente quando ieri sera ho chiesto a mia zia se mi insegnava a cucire, lei mi ha chiesto “cosa?” e le ho risposto “il pollo” non mi ha capito 😀

  10. E invece io, pur non avendo mai attaccato un bottone, sono riuscito a fare una cucitura incredibile; ancora mi chiedo come abbia fatto! Gli incidenti di percorso fanno parte dell’MTC, ma tu sei riuscita ad arrivare in fondo preparando un piatto splendido! Un abbraccio

    1. O la tua è stata la classica fortuna del principiante (d’altronde, considerando il nome del tuo blog, potrebbe pure essere) oppure hai una sarta dentro di te, ed è uscita allo scoperto solo con il pollo ripieno 😉
      Io dovrò migliorare il cucito, ma almeno così ho una scusa per rifare il pollo 🙂

  11. Voglio anch’io l’Agenda pollastro 2015!!! La riempirei di tutti i polli che ho visto questo mese e questo sarebbe uno dei primi.
    In effetti dal punto di vista organizzativo era un po’ impegnativa come ricetta, però vogliamo parlare della enorme soddisfazione finale?

    1. La parte difficile era davvero quella di incastrare il disosso, la farcitura, la cottura, il contorno e il gravy nella quotidiana distribuzione degli impegni, ma la soddisfazione finale è stata indicibile! La prossima volta mi farò anche prendere meno la mano e lo farcirò un po’ meno, così non metterò troppo alla prova le mie scarse qualità di sarta 😀
      L’agenda pollastro è da creare, per forza, dopo questo intenso mese di MTC 🙂

  12. Leggendo le ricette mi accorgo che sono nelle mie corde proprio questi ripieni a base di frutta secca. Non riesco ad immaginarmi lo sciroppo d’acero, ma la cosa mi ci piace un sacco soprattutto abbinata alla sapidità della pancetta….vedo che anche tu sei andata di gravy alla Stuart! Bacio cri

  13. Mi hai fatto davvero morir dal ridere con il racconto della tua operazione pollo. Ma alla fine che soddisfazione. Immagino il tuo cagnone come deve essere stato interessato a tutta la faccenda.Ne so qualcosa anch’io. E ti dirò che la cosa che mi preoccupava di più era la cucitura, avevo paura che cedesse in cottura, fin all’ultimo sono stata attaccata al forno a pregare .. col cane piazzato li di vedetta.
    Ciao a presto e auguri alla mamma anche se in ritardo.

  14. Ah ecco, io ho già dovuto combattere con una madre tosta che vive all’insegna del “critico ergo sum” perché ritiene che il primo compito di un essere umano, in quanto raziocinante, sia l’uso della critica, ma tu hai avuto a che fare con un pentolino per la “gravy” caduto per terra nel bel mezzo della cena. Francamente non saprei cosa scegliere tra le due avventurose circostanze.
    Il tuo pollo con il dolce della frutta secca è espressione della tua “piemontesita’ ” ed è bello vedere come la creatività personale affondi le radici nella tradizione di famiglia.

  15. Oh beh…te credo che vedere uscire dal forno un pollo cosí libidinoso..slurp…é mezzanotte e una fettina me la mangerei piú che volentieri!
    Mi piace molto il tuo pollo ripieno!! Bravissima!
    Un abbraccio
    Vera

  16. Caspita Giulietta, sei una vera manager: pure il pollo infili in agenda!!! 😀
    Hai fatto bene a raccontare tutta la storia: dimostra il fatto che disossare un pollo, farcirlo, cucirlo e cucinarlo è tutta questione di organizzazione.
    Beh, non proprio tutta… ci vuole anche bravura, manualità, impegno, amore, passione e palato: un ripieno, un contorno e un gravy non si improvvisano così dall’oggi al domani.
    Ottima ricetta, ripieno gustosissimo e… immagino quanto sarà stata contenta tua mamma! 🙂

  17. Ma quanto ti lovvo? Aspe…prima fammi smettere di ridere poi te lo dico, perchè all’immagine del cane che si rotola nel gravy ho avuto un tracollo.
    Ma sulla tua capacità di districarti da situazioni complesse non avevo nessun dubbio.
    Mi sono innamorata del tuo pollo che sembra quasi laccato, e del bel ripieno agrodolce con i miei frutti secchi preferiti.
    Ma anche l’accompagnamento è perfetto. Quello che mi fa tirare la gola, oltre al tutto, è proprio il gravy allo sciroppo d’acero, un’idea che ti ruberò per il mio prossimo arrosto.
    Nonostante i tuoi tempi risicati, hai preparato un pollo meraviglioso. Spero davvero che tua madre abbia apprezzato il tuo lavoro, perché meriti doppia razione di baci.
    Abbraccione cara Giulia.

  18. Finalmente riesco a fare un giro per vedere le proposte degli altri e scopro che non sono l unica ad aver avuto una vera avventura rocambolesca per realizzare questa ricetta e poi scopro la tua favolosa proposta! Un mito sei!

  19. io, in agenda, segno sempre la tua vittoria. Perchè non c’è volta che non la meriteresti-e neppure questa fa eccezione. Che sia la volta buona? incrociamo le dita (perchè ciò non accada, che poi dimmi come faremmo senza di te!!!)

  20. Chissà come sarà stata felice la mamma!!!
    Certo sono d’accordo sul fatto che è una preparazione davvero laboriosa, sopratutto se è la prima volta!!
    Bravissima!!!

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