Italian Recipes
POLLO ALLA DIAVOLA

POLLO ALLA DIAVOLA

Split Roast Chicken

How to make the Split Roast Chicken:

Wash and dry the bird. Cut it along its back and remove the breastbone. Turn it over and pound the breast with a meat mallet without crushing it. Cut two holes in the skin beside the chicken's tail and insert the end of the thigh bones into them, sprinkling generously with oil on both sides. Place on a gridiron or a metal griddle. Place a weight over the chicken to keep it flat. Reduce the heat to allow the chicken to cook thoroughly. Baste often with oil, using a brush or a rosemary sprig. Once it is cooked on one side, turn it over and finish cooking (should not take more than 30 mins.) Salt and pepper on both sides and serve.

Note:
You may also broil the chicken by roasting it on both sides in a heavy cast-iron skillet and finishing the roasting in the oven.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM