Chicken in Porchetta

Name: Chicken in Porchetta
Ingredients: 1 chicken of about 1 kg 1 chicken liver (my chicken was sold with the liver and heart in it) 100 g pancetta (bacon; or 60 g lard and 40 g prosciutto crudo) 2 cloves of garlic 1 bunch of parsley (optional) 2 sprigs of rosemary 1 bunch of wild fennel (I used dill; the taste is somewhat similar; you can also use the green part/leaves of a garden fennel) 1 espresso cup full of olive oil salt and pepper

Diverse - Chicken in Porchetta by Jasmina G. - Recipia

We roast the chicken over an open flame, an essential step to eliminate any traces of down and feathers. This traditional method gives the chicken a unique flavor and a more pleasant texture. After we finish roasting, we rub the chicken with cornmeal, a trick that helps with the additional cleaning of the skin and enhances the flavors. Then, we wash the chicken under cold water and dry it with kitchen towels, preparing it for stuffing. For the stuffing, we finely chop the chicken liver, and if we want to add an extra note of flavor, we can also include the chicken heart. Pancetta or any other type of meat we choose to use will add moisture and flavor. We add salt and pepper to taste, but don't forget that pancetta is already salty, so adjust the seasonings. We finely chop the dill or fennel, and if we want an extra touch of freshness, we add chopped parsley as well. Rosemary stems are excellent, but we make sure to use only the finely chopped leaves, discarding the twigs. Garlic is another essential ingredient, which we finely chop or crush, adding it to the stuffing mixture. Once the stuffing is ready, we fill the chicken's cavity, ensuring that it is well packed. If the opening of the cavity is too large, we secure it with a wooden or metal toothpick to prevent the stuffing from spilling out during baking. We tie the chicken's legs with kitchen twine, measuring a piece three times the length of the chicken. We fold the twine in half and form a knot, then with the two strands, we tighten the legs, making sure everything is well secured. We tie the chicken's wings under the chicken to create a nice and uniform shape during baking. Be careful not to cut off the tips of the wings, as they need to remain under the chicken for an aesthetic presentation. We place the stuffed and tied chicken in a pan, where we have already added half of the oil, and pour the other half over the chicken. We sprinkle coarse salt and pepper to season the meat. We roast the chicken in the preheated oven at 170 °C, calculating 50 minutes for each kilogram of chicken. Thus, a 1.5 kg chicken will roast for 75 minutes. When the cooking time is nearing its end, we can raise the oven temperature to maximum and let the chicken brown for 5-10 minutes to achieve a crispy crust. During the roasting, it is important to occasionally pour the oil or accumulated fat from the pan over the chicken to keep it moist and flavorful. Make sure you have a deep pan to prevent any spills. In the end, we cut the chicken into pieces, and if it has been deboned, it can be sliced. We serve it with a fresh green salad, which will balance the rich flavors of the stuffed chicken. This recipe will surely become a favorite at any family meal.

Ingredients

1 chicken of about 1 kg 1 chicken liver (my chicken was sold with the liver and heart in it) 100 g pancetta (bacon
or 60 g lard and 40 g prosciutto crudo) 2 cloves of garlic 1 bunch of parsley (optional) 2 sprigs of rosemary 1 bunch of wild fennel (I used dill
the taste is somewhat similar
you can also use the green part/leaves of a garden fennel) 1 espresso cup full of olive oil salt and pepper

Chicken in Porchetta

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