Roasting Chicken

Chicken will benefit from being seasoned with a trito, a traditional mix of chopped herbs and spices. This technique is used when making Pollo Arrosto and is valid for all roasted meats and poultry (see also Anitra Arrosto, Arista alla Toscana, Costolette d’Agnello, and Agnello Arrosto).

For the trito, mix together the chopped rosemary, sage, and garlic and the salt, pepper, and spezie forti.

Trim the fat and remove the wishbone as described. Cut off the wing tips.

With your hand, gently separate the skin from the breast meat without tearing the skin, and spread the trito over the breast meat. Make incisions through the skin into the joint between thigh and drumstick; stuff the trito into the joints and under the skin of the legs.