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Sicilian Style Giarrosto: Recipe

28 October 2013
I've been spending the last few weeks in the English countryside visiting friends and although it rains every day, you can't beat the view from here.

The green rolling hills and Victorian architecture is simply amazing.  While here, I've been teaching my friend some of my recipes, some of which I have picked up on my travels.

Lately, I have been craving Sicilian style giarrosto, something of which I haven't had since 1997 when I lived in Catania. Although I don't have a rotisserie I decided to recreate the flavors, from my palatable memory, in the best way I could.

There goes my attempt at being a vegetarian. My friend's boyfriend and his brother went out and bought these two lovelies and we got to work. Look at them, sitting pretty, trying their best to be ladies. No buffoonery around here.

First, we chopped up 6 shallots, 4 garlic cloves, a handful of red chili peppers, and a cup of green olives (stored in spicy olive oil) with the pimentos in them. You can also use black Kalimata olives as well (which is typical Sicilian).

Add  1/4 cup olive oil, 1 tsp of sea salt, black pepper, basil, and oregano to the mix. Then 8 sprigs of thyme. Take note that these proportions are for two chickens not one.

Then, massage olive oil on the surface of the chickens with your hands to loosen them up. Next, you must seduce the two ladies in waiting with  promises of delicious yumminess to get them to open their legs so that you can stuff them with the mixture that you just made.

Once properly stuffed, sprinkle the top with coarse black pepper, sea salt, dried basil and oregano and drizzle the spicy olive oil from the olives on top. Pop them in the oven following the directions on the package of chicken. For these, we cooked them at 150C for 90 minutes until golden brown.

Pop them out of the oven and serve them with whatever side you wish. Annie created a gluten-free mushroom gravy and roasted potatoes (her British addition) to go with the fair. We ate well.

Her boyfriend Andrew designed the beauty of the dish on the plate. Buon appetito!

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Thanks chiclets for your chic comments. I look forward to hearing more from you.

Forever chic,