Saturday, January 17, 2009

il poeta e il diavolo e il pollo, Part One

Pierino is still in seclusion reading the poet and thinking---about how Roma will finish in the Champions League. From his seasonably warm location on Wednesday he did watch AS Roma defeat Sampdoria 2-0 in a make up game.

During the afternoon Pierino grilled a whole, spatchocked chicken over a wood fire. First Pierino cut out the back bone and saved it for stock. He also saved that little package of inards. This is basic Roman il diavolo cooking. Pierino placed his chicken in a large zip-lock bag; but before doing so he rubbed the chicken all over with olive oil, coarse salt and coarsely ground black pepper. Into the bag he added the juice of four Meyer lemons. That went into the refrigerator (il frigerifero)for 2 1/2 hours.

Outside, over a wood charcoal fire Pierino grilled and roasted his whole bird. It came out beautifully with enough leftovers for la cucina recessionista.

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