Chicken Porchetta Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- chicken
- prosciutto (fat and lean)
- cloves garlic
- small tufts wild fennel
- peppercorns
- salt and pepper
- butter
- sausages
Instructions
- Fill a chicken with slices of fat-and-lean prosciutto, three whole garlic cloves, two tufts of wild fennel, and a few peppercorns.
- Season the outside with salt and pepper.
- Cook in a pan with butter alone, between two fires. In season, use split sausages instead of prosciutto.