541. Pollo al Diavolo

Chicken Devil Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

It is called this because it is supposed to be seasoned with strong cayenne pepper and served with a very spicy sauce, so that whoever eats it feels his mouth on fire and is tempted to send both the chicken and whoever cooked it to the devil. I shall give a simpler, more civilized way to prepare it.

Method

Take a cockerel or young chicken, remove the head, neck and feet, and, after cutting it open all the way down the front, flatten it out as much as you can. Wash and dry it well with a kitchen towel, then place it on the grill. When it begins to brown, turn it over, brush with melted butter</