Imperial Christmas Chicken

80-day-old chicken, gutted without the offal, ideal for Christmas roast.

Chicken born, raised and slaughtered in Italy. Celebrate with AIA and cook the Imperial as follows:

Roasted Imperial Christmas Chicken

Preparation time: 3 hours and 30 minutes

- 1 AIA Imperial Christmas Chicken
- 200g of dried chestnuts
- 200g of apple
- 150g of dried plums
- 100g of veal pulp
- 60g of walnut kernels
- 30g of pancetta
- 2 slices of bread soaked in milk
- Sage
- Rosemary
- Bay leaf
- Nutmeg
- Marsala
- White wine
- Olive oil
- Salt
- Pepper


Soak the chestnuts for 12 hours then boil them in slightly salted water flavored with the bay leaf. Drain and chop them. At the same time, soak the plums in warm water.

Prepare the stuffing: in the bowl with the chestnuts add the finely ground veal pulp, the pitted and chopped plums and the thin slices of apple.

Add also the chopped walnut kernels, then the pancetta, also chopped, together with the well-squeezed slices of bread. Salt and pepper the mixture and flavor it with a third of a glass of Marsala and a little nutmeg.

Mix everything well, to obtain a homogeneous mixture with which to fill the Imperial, sew the openings with white thread and place it in a baking dish. Salt the Imperial also on the outside and flavor it with rosemary and sage; drizzle it with a thread of oil and put it in the oven already at 190°C for about two hours and 30 minutes, basting it during cooking with its juice and a glass of wine.

As soon as it is ready, remove the sewing threads and serve it hot accompanied by roast potatoes. The sauce, should be served separately, hot, collected in the gravy boat.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.

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