Tuesday, February 17, 2009

CHICKEN WITH APPLES AND LARD D'ARNAD


Some of you may remember the lard d'Arnad I mentioned here before Christmas. Well, it came into its own tonight wrapped around chicken, for that is not overcooked chicken skin you see on the top, but crisped-up lard d'Arnad. No other fat or oil was needed.

First, I should explain that lardo to an Italian cook means strips of a fatty salume such as this. The nearest thing to lard as we know it in the UK is strutto.

This recipe came from my beloved Cucchiaio d'Argento and it may not look much, but the taste was superb and the cooking aromas were of the type that you would want to come home to on a winter's night. I've used a very small chicken for this - the smallest you can find here - but you can, of course, use a larger one. Assuming it is clean, you just season it all over [use coarse seasalt, please!] and then stuff it with minced-up apples. As you know, I am all for dishes that create little washing-up and if you mince the apples with a hand blender rather than a processor you will have hardly any to do. Then you wrap 4 - 5 long, thin slices of the lardo* around the chicken and secure it with kitchen string. Sling it in a roasting tin and bung it in a hot oven for an hour or so. Now the fun bit: after 20 - 30 minutes the white part of the lardo will just melt and you can start basting the chicken with this. Being me, I thought all that lovely fat would be a bit of a waste at the end so I chucked some thinly sliced potatoes [I never peel them!] in around the chicken. As lard d'Arnad is seasoned with rosemary, I added some of the fresh herb to the potatoes with seasalt and black pepper. I garnished with some slices of fresh apple and these taste darn good, too, with a little of the basting fat on them. Don't forget to give everybody some of the crispy lardo!

*If you can't get Italian lardo, you could use pancetta or good, fatty bacon. In this case you may need to add a little oil.

12 comments:

jmb said...

Beautifully cooked an presented Welshcakes and I am sure it was delicious.

Mopsa said...

Now that's an ingredient I've never heard of... and I could make my own. Sounds wonderful.

Rowena said...

I remember my first experience trying lardo and how wonderfully fatty it all tasted. But the ones to be more surprised were my inlaws...they couldn't believe that the american was gobbling it all up! :lol:

Trubes said...

Mouth watering as I read Welshcakes, looks and sounds delicious.
When I'm feeling extravagant I use proscuitto to cover a roast chicken but stuff it with onions and herbs. Must try your recipe though
Is Lard D'Arnard duck fat by chance?...Must try and get some.


Di.xx

James Higham said...

Why did I read this coming up to lunchtime? :)

Liz said...

Chicken and apples go well together, don't they? I used to make a chicken, cider and apple dish. I must try it again some day.

annechung said...

What's the best way to get to Modica, if I come fraom Catania? Or it is better to come from Siracusa?

Gledwood said...

I wish I could cook like that

CherryPie said...

I have only ever tried chicken with lemons, never apples!

I have however cooked my turkey with streaky bacon over the top for basting. There is a very nice use for the cooked bacon ;-)

Welshcakes Limoncello said...

You are kind, jmb. Hi, Mopsa. You could! Give it a go and I'll come and buy some on my next trip to the UK! Ciao, Rowena. I can just picture the scene. Thanks, Trubes. No, not duck fat. It's a type of very refined bacon. Sorry, James! Hi, Anne. There are direct bus services from both Siracusa and Catania town centre and airport. The Catania buses are more frequent and it's a slight;y shorter journey. You can look up an AST timetable online. I'd love to meet you! Hi, Gleds. I'm sure you could. It's a matter of putting your mind to it and watching other people as much as you can.

A'Jay said...

I love a cook who can 'sling' and 'bung', you sure you havnt got some Australian in you Welshcakes ;)

That does sound Mmmm though, definitely one Im going to try

Welshcakes Limoncello said...

Hi, A'Jay. Cooking's nothing without "slinging" and "bunging". I don't think I have any Australian in me , though I do have a cousin who lives there! It's a nice recipe to cook.

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