Polletto allo spiedo Alla Paprika | Recipe| 

Hey, followers, this is one of the best things for you, learn from an Italian chef how to make a good Polletto allo spiedo with paprika  (Roasted Chicken)


To make a good polletto first at all you have to choose the best one, so go to the Market

Preparation: 30 minutes

Season and marination : 2 days

Roast: 45 minutes to 1 hour

For 4 people:

-2 small chicken (1 kg ish)

-50 gr of dry chilli

-30 gr of sweet paprika

-20 gr of smoked paprika

-40gr of salt

-cornflower oil

METHOD

Generally, a whole chicken will contain a giblet package that needs to be removed from its cavity so check the cavity of the chicken at the tail end to see if the kidneys have been removed. The kidneys are the dark reddish colored objects located on the back side of the cavity near the tail. If they have not been removed, use your thumbs or fingers to force them out.

The chicken should then be rinsed thoroughly inside and out with cold water.

Check neck and tail area for excess fat. Trim the excess away and discard.

Pat the chicken dry using a paper towel. 

It is now ready to be seasoned and marinated.

Season & Marination



It is a good idea, especially if you want to spit roast it, to truss the bird to keep the legs and wings in place. 

Then season the bird by rubbing salt, sweet and smoked paprika and chilli into the skin of the bird and drizzling  all over it.

Keep the chicken for two days in the fridge and after that leave the chicken in a room temperature for two hours.

Now is ready to be roasted.

Cooking

Prepare a low charcoal fire, one or two hours before, let the chicken roast until it is golden brown all over. The internal temperature should reach around 70 C/160 F.

Roasting should take about 45 minutes to an hour, depending on the size of your bird.



Now it ready to eat 😉

 If you would like any tips feel free to contact me

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ciao

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