Pollo Arrosto

Name: Pollo Arrosto (Roasted Chicken)
Yield: Serves 4
Cuisine: Italian
Ingredients: Pinch of spezie forti, garam masala, or freshly ground nutmeg; 100 grams (3½ ounces) red onion, cut into 5-centimeter (2-inch) pieces (¾ cup); 3 cloves garlic, peeled and crushed with the heel of the hand; 80 grams (3 ounces) carrot, cut into 5-centimeter (2-inch) pieces (⅔ cup); 125 milliliters (½ cup) dry white wine; Coarse salt and freshly ground black pepper; 100 grams (3½ ounces) celery, cut into 5-centimeter (2-inch) pieces (1 cup); 1 chicken, about 1⅔ kilos (3½ pounds); 2 lemons, halved; 2 sprigs fresh rosemary; 350 milliliters (1½ cups) olive oil, plus extra for the vegetables; Leaves from 2 sprigs fresh sage, finely chopped; 2 cloves garlic, finely chopped; Leaves from 2 sprigs fresh rosemary, finely chopped

Roasted Chicken

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

This is a basic method for roasting chicken. The chicken is stuffed with lemon, herbs, and garlic, and seasoned with salt, pepper, and a chopped herb-and-garlic mixture called a trito. Once seasoned, the chicken is trussed and roasted at 191°C (375°F).

The chicken is classically served with roasted potatoes (see Patate Arrostite). The oil drained from the chicken adds excellent flavor to the potatoes as they cook, or the potatoes may

Ingredients

Europe
Italy
Main course
Mediterranean
Gluten-free

Ingredients

Method