Name: Pollo allo spiedo (Spit-Roasted Stuffed Chicken)
Yield: Serves 4
Cuisine: Italy
Ingredients: 3 ounces prosciutto, plus a few thin slices if spit roasting; 1 chicken, about 4 pounds; 2 ounces lardo or pancetta, chopped; Extra virgin olive oil; Salt and freshly ground black pepper; 10 large fresh sage leaves; 4 cloves garlic; 1½ tablespoons fennel seeds, toasted in a dry pan and chopped in a spice grinder

Preparation info

Serves
4

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

Even if you don’t have a rotisserie, you still can prepare this tasty chicken from the Tuscan town of Arezzo. Just place the chicken on a lightly oiled rack and roast it in the oven. If you can get lardo, chop a few ounces and add it to the stuffing. It melts and moistens the bird as it cooks. Roast or panfried potatoes are the perfect accompaniment, and perhaps some green beans.