This is a simple recipe for those who love poultry, sausages and herbs. It is a boneless chicken, seasoned with herbs as Tuscan Porchetta is usually prepared and cooked at low temperature fully immersed in olive oil. In addition to the herbs and add even more flavour to the dish, the chicken is stuffed with a peeled sausage.
But the secret of the great flavour of this Porchetta-style chicken probably lies in the cooking method called "oliocottura", a process similar to what is used in France to prepare Confit de canard, but instead of animal fat you use olive oil.
"Oliocottura" means cooking food in oil at a low temperature for a long time (so you’re not actually frying the food). Food cooked in oil retains all of its natural flavors and does not lose its juices. The oil is not absorbed by the chicken, as it does not penetrate into the tissues and you can store your dish in a big glass jar with its flavorful oil. For this recipe we travelled to the Maremma to meet the Tuscan chef Alessia Morabito.