Emprimir
Correo Electrónico
Receta Pollo in porchetta (Spit Roasted Chicken with Pancetta Stuffing)
 |
Ingredientes
- 250g (4 oz) pancetta (or salt pork), cut into chunks
- 3-4 garlic cloves (unpeeled)
- 1 roasting chicken
- For stuffing:
- 250g (4 oz) pancetta (or salt pork), cut into chunks
- 3-4 garlic cloves (unpeeled)
- A few sprigs each of fresh rosemary and sage
- A handful of juniper berries
- A few whole peppercorns
- For roasting:
- Salt and ground pepper
- Olive oil
View Full Recipe at Memorie di Angelina
%20pancetta%20(or%20salt%20pork),%20cut%20into%20chunks%3C/p%3E%3Cp%3E3-4%20garlic%20cloves%20(unpeeled)%3C/p%3E%3Cp%3EA%20few%20sprigs%20each%20of%20fresh%20rosemary%20and%20sage%3C/p%3E%3Cp%3EA%20handful%20of%20juniper%20berries%3C/p%3E%3Cp%3EA%20few%20whole%20peppercorns%3C/p%3E%3Cp%3EFor%20roasting:%3C/p%3E%3Cp%3ESalt%20and%20ground%20pepper%3C/p%3E%3Cp%3EOlive%20oil%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ESalt%20the%20inner%20cavity%20of%20the%20chicken%20generously,%20then%20stuff%20with%20large%20chunks%20of%20pancetta%20and%20the%20other%20stuffing%20ingredients.%3C/p%3E%3Cp%3EIt%20is%20a%20good%20idea,%20especially%20if%20you%20want%20to%20spit%20roast%20it,%20to%20truss%20the%20bird%20to%20keep%20the%20legs%20and%20wings%20in%20place.%20Then%20season%20the%20bird%20by%20rubbing%20salt%20and%20pepper%20into%20the%20skin%20of%20the%20bird%20and%20drizzling%20olive%20oil%20all%20over%20it.%3C/p%3E%3Cp%3EStart%20your%20rotisserie%20turning,%20close%20the%20lid%20of%20your%20barbecue%20and%20let%20the%20chicken%20roast%20until%20it%20is%20golden%20brown%20all%20over.%20The%20internal%20temperature%20should%20reach%20around%2070%20C/160%20F.%20Roasting%20should%20take%20about%2045%20minutes%20to%20an%20hour,%20depending%20on%20the%20size%20of%20your%20bird.%3C/p%3E%3Cp%3EIf%20you%20don%E2%80%99t%20have%20a%20barbecue%20rotisserie%20available,%20you%20can%20also%20roast%20your%20chicken,%20on%20a%20rack,%20in%20a%20hot%20oven%20(200%20C/400%20F).%20If%20your%20oven%20has%20a%20rotisserie,%20so%20much%20the%20better.%20If%20you%20don%E2%80%99t%20have%20a%20rotisserie%20function,%20you%20will%20want%20to%20baste%20the%20bird%20from%20time%20to%20time%20with%20a%20bit%20of%20wine%20or%20olive%20oil%20to%20keep%20it%20moist.%3C/p%3E%3Cp%3EAfter%20the%20chicken%20has%20been%20roasted,%20leave%20it%20to%20rest,%20tented%20with%20aluminum%20foil,%20for%20about%2020-30%20minutes%20before%20serving.%20Serve%20the%20chicken,%20cut%20into%20pieces,%20sprinkled%20with%20salt%20and,%20if%20you%20like,%20decorated%20with%20your%20favorite%20aromatic%20herbs%20for%20a%20bit%20of%20color%20and%20aroma.%20You%20can%20use%20the%20delicious%20drippings%20as%20a%20sauce,%20reducing%20it%20if%20need%20be%20in%20a%20small%20saucepan.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3EAlthough%20the%20stuffing%20and%20seasoning%20will%20give%20any%20spit%20roasted%20chicken%20great%20flavor,%20of%20course%20buying%20the%20best%20quality%20chicken%20you%20can%20find%20will%20make%20this%20dish%20that%20much%20better.%20For%20this%20dinner,%20I%20bought%20a%20locally%20raised,%20free%20range,%20organic%20bird%20at%20a%20nearby%20farmers%20market.%20As%20pretentious%20as%20that%20may%20sound%20to%20some,%20it%20really%20does%20makes%20a%20huge%20difference.%3C/p%3E%3Cp%3EPollo%20in%20porchetta%20(Spit-Roasted%20Chicken%20with%20Pancetta%20Stuffing)%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ESalt%20the%20inner%20cavity%20of%20the%20chicken%20generously,%20then%20stuff%20with%20large%20chunks%20of%20pancetta%20and%20the%20other%20stuffing%20ingredients.%3C/p%3E%3Cp%3EIt%20is%20a%20good%20idea,%20especially%20if%20you%20want%20to%20spit%20roast%20it,%20to%20truss%20the%20bird%20to%20keep%20the%20legs%20and%20wings%20in%20place.%20Then%20season%20the%20bird%20by%20rubbing%20salt%20and%20pepper%20into%20the%20skin%20of%20the%20bird%20and%20drizzling%20olive%20oil%20all%20over%20it.%3C/p%3E%3Cp%3EOnce%20your%20bird%20is%20stuffed,%20seasoned%20and%20trussed,%20you%20roast%20it.%20The%20best%20way%20is%20to%20use%20the%20rotisserie%20on%20your%20barbecue.%20Set%20some%20aluminum%20pans%20with%20some%20water%20or%20wine%20in%20them%20below%20the%20bird%20to%20catch%20the%20drippings,%20and%20turn%20on%20the%20burners%20to%20each%20side,%20but%20not%20those%20directly%20beneath%20the%20bird.%20If%20you%20have%20a%20rotisserie%20burner,%20turn%20that%20on%20as%20well.%3C/p%3E%3Cp%3EStart%20your%20rotisserie%20turning,%20close%20the%20lid%20of%20your%20barbecue%20and%20let%20the%20chicken%20roast%20until%20it%20is%20golden%20brown%20all%20over.%20The%20internal%20temperature%20should%20reach%20around%2070%20C/160%20F.%20Roasting%20should%20take%20about%2045%20minutes%20to%20an%20hour,%20depending%20on%20the%20size%20of%20your%20bird.%3C/p%3E%3Cp%3EIf%20you%20don't%20have%20a%20barbecue%20rotisserie%20available,%20you%20can%20also%20roast%20your%20chicken,%20on%20a%20rack,%20in%20a%20hot%20oven%20(200%20C/400%20F).%20If%20your%20oven%20has%20a%20rotisserie,%20so%20much%20the%20better.%20If%20you%20don't%20have%20a%20rotisserie%20function,%20you%20will%20want%20to%20baste%20the%20bird%20from%20time%20to%20time%20with%20a%20bit%20of%20wine%20or%20olive%20oil%20to%20keep%20it%20moist.%3C/p%3E%3Cp%3EAfter%20the%20chicken%20has%20been%20roasted,%20leave%20it%20to%20rest,%20tented%20with%20aluminum%20foil,%20for%20about%2020-30%20minutes%20before%20serving.%20Serve%20the%20chicken,%20cut%20into%20pieces,%20sprinkled%20with%20salt%20and,%20if%20you%20like,%20decorated%20with%20your%20favorite%20aromatic%20herbs%20for%20a%20bit%20of%20color%20and%20aroma.%20You%20can%20use%20the%20delicious%20drippings%20as%20a%20sauce,%20reducing%20it%20if%20need%20be%20in%20a%20small%20saucepan.%3C/p%3E%3Cp%3E2.6%3C/p%3E%3Cp%3Ehttp://memoriediangelina.com/2014/10/10/pollo-in-porchetta/%3C/p%3E%3Cp%3E(c)%20Frank%20A.%20Fariello,%20Jr.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}