The crusty texture of the skin in this split chicken makes me think of some of the wonderful roast birds one orders in Chinese restaurants just for the sake of their skin. The method, ingredients, and flavor, however, are unequivocally Italian. The chicken is first cooked in a pan with wine, garlic, bay leaf, and basil. Then its skin, saturated with cooking juices, is caked with grated Parmesan and the bird goes into a very hot oven, or under a salamander or broiler.
© 1986 Marcella Hazan estate. All rights reserved.