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

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