Chicken alla Diavola

Name: Chicken alla Diavola
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon piment d Espelette or Aleppo pepper, or 1/2 teaspoon crushed red pepper; 1 teaspoons freshly ground black pepper; 3 kilograms chickens; 1 teaspoon dried rosemary; 2 teaspoons dried sage; 1 teaspoon kosher salt; 118 milliliters extra-virgin olive oil; 1 Tbsp dried oregano; 118 milliliters white wine vinegar

Chicken alla Diavola might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 1713 calories, 127g of protein, and 130g of fat per serving. This recipe serves 4. Head to the store and pick up aleppo pepper, wine vinegar, kosher salt, and a few other things to make it today. To use up the white wine vinegar you could follow this main course with the Red Velvet Cake as a dessert. From preparation to the plate, this recipe takes around 3 hours.

Instructions

In a small jar, combine the white wine vinegar with the dried oregano. Cover and let stand at room temperature for 2 days. Strain the oregano-infused vinegar into a small bowl and stir in the olive oil.

Ingredients you will need

Vinegar

Oregano

Olive Oil

Equipment you will use

Bowl

Using kitchen shears, remove the wing tips and the backbones from the chickens. Set the chickens on a large rimmed baking sheet, skin side up, and press down firmly on the breastbones to flatten them so that the legs face the breasts. Score each breast, drumstick, thigh and wing halfway to the bone in two places per part.

Ingredients you will need

Chicken Drumsticks

Chicken

Bone

Equipment you will use

Baking Sheet

Drizzle all but 2 tablespoons of the vinegar-oil mixture over both sides of the chickens and rub the mixture into the meat. Cover and refrigerate for 1 hour.

Ingredients you will need

Meat

Vinegar

Cooking Oil

Dry Seasoning Rub

In a small bowl, combine the dried sage with the kosher salt, piment d' Espelette, dried rosemary and ground black pepper. Rub the seasoning all over the chickens.

Ingredients you will need

Ground Black Pepper

Dried Rosemary

Kosher Salt

Dried Sage

Dry Seasoning Rub

Chicken

Allspice

Equipment you will use

Bowl

Let the seasoned chickens stand at room temperature for 30 minutes.

Ingredients you will need

Chicken

Preheat the oven to 42

Equipment you will use

Oven

Roast the chickens in the upper third of the oven, skin side up, basting both chickens with the remaining vinegar-oil mixture half way through, until the chicken is just cooked, and an instant-read thermometer inserted into the thickest part of the thigh registers 165, about 45 minutes.

Ingredients you will need

Whole Chicken

Vinegar

Cooking Oil

Equipment you will use

Kitchen Thermometer

Oven

Preheat the broiler.

Equipment you will use

Broiler

Pour the pan juices into a small saucepan. Broil the chickens about 4 inches from the heat, rotating the pan, until browned and crisp, about 3 minutes. Carve the chickens. Reheat the pan juices and serve with the chicken.

Ingredients you will need

Whole Chicken

Equipment you will use

Sauce Pan