Gallina allo Spiedo
Region: Italy, Lombardy
Category: Fowl-Grilled
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
Slow spit-roasting produces a memorable chicken. The flavors of sage, rosemary, pancetta, and garlic enhance this already perfect taste. This recipe calls for Cornish hens instead of chicken because they make terrific individual servings. It also works well with quail.
Yield: Makes 4 servings
Preparation Time: 5 hours in all
4 Cornish game hens (about 1 1/2 to 1 3/4 pounds each)
1/2 cup extra-virgin olive oil
2 tablespoons finely chopped fresh sage
2 sprigs rosemary, leaves finely chopped
1/4 pound pancetta, half chopped, half thinly sliced
2 garlic cloves, chopped
A brush made of fresh 4 rosemary sprigs
1. Place the hens in a 9 x 12-inch ceramic or glass baking pan, add the olive oil, and then sprinkle with half the chopped sage and half the chopped rosemary. Leave to marinate in the refrigerator, covered, for 3 hours, turning occasionally. Remove the hens from the refrigerator 15 minutes before grilling.
2. Prepare a low charcoal fire or preheat a gas grill for 15 minutes on medium-low. For charcoal grills, the grilling grate should be 12 inches from the source of the heat if adjustable; otherwise, mound the coals to one side and grill the hens over the cool spot with an aluminum drip pan underneath to catch the drippings. If using a gas grill, place a rack on the grill with the drip pan underneath. Keep the pan filled with water as the hens grill. If you cook without a rack, directly on the grill, watch for flare-ups. Set up the rotisserie attachment.
3. Mix the chopped pancetta with the garlic and remaining sage and chopped rosemary. Remove the hens from the marinade, reserving the marinade. Stuff the hens with the pancetta mixture. Lay a slice of pancetta over each hen. Truss the hens, making sure the twine secures the pancetta slices.
4. Secure the birds firmly to the spit, making sure their weight is evenly distributed so the spit rotates smoothly. Make sure the holding prongs on each end are tight and grip the hens solidly. If necessary, tie the hens to the spit with the butcher’s twine so they will not slide while the spit rotates. Grill until golden brown, about 1 1/4 to 1 3/4 hours. You can check for doneness by puncturing the inside of the leg with a skewer. If the juice is clear, then hens are done; if it’s pick, continue cooking. Baste the hens by brushing with the rosemary sprigs dipped in marinade.
Variation:
Variation 1: Chop 3 ounces of prosciutto, 1 garlic clove and 6 fresh sage leaves together. Mix together with 1/2 teaspoon fennel seed and salt and pepper, to taste. Stuff the body cavities of the Cornish hens with this mixture. Rub the skin all over with a crushed garlic. Drizzle olive oil over the Cornish hens. Cover the hens with 3 ounces of thinly sliced fatty prosciutto. Put 1 crushed garlic clove and 3 ounces of chopped prosciutto in the craw and truss. Affix the hens securely to the spit and spit-roast for 1 1/4 to 1 3/4 hours.
Variation 2: Add rosemary to the stuffing mixture.
Posted: 12/14/2006
