Chicken in porchetta, to name a few, is just one of those dishes that makes your mouth water. It’s an alternative way to cook chicken and serve to the table a dish rich in flavor. Chicken in porchetta is a typical main course from the Umbrian culinary tradition, usually made of a few but tasty ingredients. In this case it was chosen to combine chicken, light and delicate white meat, with pork.
How to make chicken in porchetta, the traditional recipe
Ingredients
To prepare this rich main course you will need: 1 whole boneless chicken of about 1.2 kg, chicken livers, 40 g lard, 40 g fresh bacon, 4-5 slices of ham, black pepper, garlic, wild fennel, salt.
Method
The preparation of the chicken in porchetta begins with the filling of the chicken. Then you chop the livers with garlic, fresh fennel, lard, fresh bacon and mix everything in a bowl. Then add a pinch of fine salt and a rich grinding of black pepper. At this point you move onto the chicken filling, previously boned. Fill the inside of the chicken with the filling and add some tufts of fresh fennel, then cover everything with slices of ham and bacon. If necessary, the advice is to tie the chicken with kitchen string tightly so that the slices of ham and bacon don’t come loose from the chicken. A drizzle of olive oil and then bake in the oven at 180° for about 40 minutes. During the last 5 minutes of cooking, the oven must be raised to 200° to brown the meat nicely.