Riso alla Pitocca

Chicken Rice

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This is a typical rice dish from my province of Brescia. I like to buy a whole chicken, with the head and feet on if possible, and use them in the stock too for extra flavour; you can order one from a specialist poultry supplier, or just use a headless chicken.


  • 1 x 1.5 kg free-range chicken, with giblets reserved
  • 1 carrot, roughly chopped
  • 1 stalk


Remove the excess fat and skin from around the chicken’s neck and tail and rinse the cavity with cold water to remove any trace of blood. Remove the neck and first two joints of the wings (leaving the mini-drumsticks attached), and head and feet if using, and set aside with the chicken liver, heart and kidneys from the giblets. Cut the rest of the chicken into 11 pieces.

Combine the car