Chicken in porchetta, the Umbrian recipe – Italian Cuisine

Chicken in porchetta, the Umbrian recipe

How to twist the usual chicken? For example with a tasty pork filling, like in this recipe

The Chicken in Italian spit-roasted pork it is one of those dishes that, just to name it, makes your mouth water. It is an alternative way to cook chicken and bring to the table a dish full of flavor.

The Chicken in Italian spit-roasted pork is a second typical of the Umbrian culinary tradition, usually made of few but tasty ingredients. In this case we have chosen to combine with chicken, White meat light and delicate, the pork.

How to make chicken in porchetta, the traditional recipe


To prepare this rich second dish you will need: 1 whole boneless chicken of about 1.2 kg, chicken livers, 40 g of lard, 40 g of fresh bacon, 4-5 slices of raw ham, black pepper, garlic, wild fennel, salt.


The preparation of chicken in porchetta starts with the filling of the chicken. The livers are then minced with the garlic, the fresh fennel, the lard, the fresh pancetta and mix everything in a bowl. Then add a pinch of fine salt and a rich ground of black pepper.

At this point we move on to the filling of the chicken, previously boned. The inside of the chicken is stuffed with the filling and tufts of fresh fennel are added, then covered with the slices of raw ham and bacon.

If necessary, the advice is to tie the chicken with very tight kitchen string, to prevent the slices of ham and bacon from untying from the chicken. A drizzle of olive oil and then in the oven at 180 degrees for about 40 minutes. The last 5 minutes of cooking the oven must be raised to 200 °, to brown the meat well.

When cooked, remove the string and let the dish cool for a few minutes before bringing it to the table.

Find out in the tutorial other tips for enjoying chicken roasted pork

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