Chicken in the style of roast pig (Pollo alla porchetta) from 1,000 Italian Recipes by Michele Scicolone

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on June 13, 2011

    p. 301 - Outstanding, without a doubt the best roast chicken we've ever had and yet another in what's becoming a long line of hits from Michele Scicolone. A paste of herbs, garlic and olive oil is made and rubbed under the skin and inside the cavity of the bird. My chicken was fresh from Clements and had become a little flat in the vacuum sealed bag so I put an apple inside to prop it up. The chicken is then rubbed w olive oil and I sprinkled w some additional herbs and salt. Meat was remarkably tender and tasted just like porchetta. Truly scrumptious. K-10. Photos here: http://chowhound.chow.com/topics/788929#6603133

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