Half Imperial Chicken

Half chicken of 80 days eviscerated without the offal.

Chicken born, raised and slaughtered in Italy.
Celebrate with AIA and cook the Imperial Christmas Chicken, first stuffing it internally with rosemary, hand-crumbled sage and slices of bacon and then greasing the outside with oil and salting it.
Put the Chicken in a slightly oiled baking dish and bake it in the oven at 190°. Halfway through cooking, moisten it with some white wine and continue cooking until it is fully cooked.
Serve on a serving dish sprinkled with the cooking sauce.

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