Stuffed Deboned Chicken

Ingredients

Thoroughly clean the chicken. Rinse and pat dry with paper towels. Make an incision along the skin down the entire length of the back.
Gently lift the skin and, using a sharp boning knife, carefully remove all the bones. Peel and roughly chop the onion. Peel the garlic clove and crush it lightly.
In a bowl, soak the breadcrumbs in the rice milk for about 10 minutes. Remove the casing from the sausage and crumble the meat by hand.
In a mixing bowl, combine the sausage, minced veal, well-squeezed breadcrumbs, grated Pecorino, egg, salt, and pepper. Mix all the ingredients thoroughly until you achieve a smooth, homogeneous mixture.
Preheat the oven to 170°C (340°F). Lay the deboned chicken flat on a cutting board and spread the prepared stuffing evenly over it. Roll up and tie securely with kitchen twine, leaving the stitches slightly loose to allow the filling room to expand.
Place the chicken in a roasting pan and add the sage leaves, chopped onion, and crushed garlic. Drizzle the chicken with the extra virgin olive oil and season with salt.
Bake in the preheated oven for about 15 minutes, then pour in the brandy to deglaze. Continue roasting for approximately 1 hour, turning the chicken occasionally and basting it with the pan juices.
Remove the pan from the oven and let the chicken rest for about 10 minutes before carving into slices.
Arrange the sliced chicken on a serving platter and serve warm or cold, as you prefer.