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Weight1,3kg

Imperial Half Chicken

Half a chicken of 80 days, eviscerated without the giblets.

Chicken born, raised, and slaughtered in Italy.
Celebrate with AIA and cook the Imperial Christmas Chicken, first stuffing it internally with rosemary, sage torn by hand, and slices of pancetta, then rubbing the outside with oil and salting it.
Place the chicken in a lightly oiled baking dish and bake in the oven at 190°. About halfway through cooking, baste it with white wine and continue cooking until fully done.
Serve on a serving platter drizzled with the cooking juices.

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