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Roasted "Chichetta" with Shaved Radicchio Salad
Recipes
Roasted "Chichetta" with Shaved Radicchio Salad
8 servings
90 minutes total (Active 40 minutes)

Ingredients

  • …for chichetta
  • 1 whole roasting chicken, 5–6 lb
  • Parchment paper
  • 2 teaspoons fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried rosemary
  • 2 teaspoons kosher salt
  • 4 links chicken sausage
  • 2 tablespoons olive oil
  • Butchers twine
  • …for salad
  • 1 head radicchio
  • 1 small shallot
  • 2 oz Pecorino cheese
  • 2 tablespoons aged sherry vinegar
  • ½ teaspoon seasoned salt

Steps

    1. Prepare chichetta. Preheat oven to 375°F. Line baking sheet with wire rack. Carefully debone chicken by removing wing flat and tip. Next, make a cut along each side of the backbone, then trace along the carcass, cutting through where the wing and thigh joints connect to the backbone. Follow the curve of the rib cage all the way around to release the carcass. Trace along the wishbone to release the rib cage and breastbone. Trace along thigh bone, drumstick, and wing drumette bones to remove bones (save bones for stock if desired). Lay chicken out flat on a parchment-lined baking sheet.
    2. Combine in spice grinder: fennel seeds, coriander, black peppercorns, onion powder, garlic powder, and dried rosemary. Pulse several times to make a fine powder.
    3. Season chicken on both sides with spice mix and salt. Remove sausage from casings; evenly spread sausage onto meat side of deboned chicken. Fold over one side, then tightly fold over other side. Tie chicken tightly with twine and rub skin with oil (wash hands). Arrange tied chicken, seam side down, on prepared baking sheet; roast 75–85 minutes until skin is golden and 165°F. Remove from oven and set aside to rest 25 minutes (reserve pan drippings).
    4. Meanwhile, prepare salad. Finely shred radicchio; thinly slice shallot. Grate or shave cheese. Add to medium bowl: radicchio, shallot, cheese, vinegar, seasoned salt, and 2 tablespoons reserved pan drippings; toss to coat.
    5. To serve, remove twine from chicken and slice into 1-inch slices. Serve chichetta with salad.

Amount per ⅛ recipe serving: Calories 510, Total Fat 30g, Sat Fat 9g, Trans Fat 0g, Chol 185mg, Sodium 1270mg, Total Carb 3g, Fiber 1g, Sugars 1g, Protein 55g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%