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Este pollo asado abierto tradicional de la Toscana lleva una pasta de hierbas frescas y un barniz de limón y aceite para lograr el pollo más delicioso.
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Prepara un fuego con leña o carbón de calidad.  Aquí utilicé madera de manzano con 5 años de secado.  Espera a que la leña se haya convertido en brasas y una pequeña capa de ceniza blanca las cubra.  Pero no esperes demasiado, necesitas calor de verdad o el pollo tomará demasiado tiempo en cocinarse y se secará.  Pon el pollo en la parrilla con la piel hacia arriba.

En un recipiente pequeño, mezcla el jugo de un limón con una cantidad igual de aceite de oliva. Sazona con sal y pimienta y prepara una brocha que resista el fuego. 

Después de unos 10 mimutos o cuando se haya marcado bien, baña el pollo con la mezcña de aceite y limón y dale vuelta.

Déjalos asando hasta que estén listos - como  30 minutos en total.   Te recomiendo conseguir un termómetro para checar que estén listos.  Barnízalos frecuentemente.  Yo asé unas cebollas directamente sobre las brasas como ves arriba.  Más de eso en un artículo posterior.

Cuando los pollos estén casi listos, echa unas hojas de laurel o de romero sobre las brasas y deja que se quemen.  Esto generará un humo con una gran fragancia que dará sabor a la carne; ¡Muy rico!

Báñalo más.  Algunas variaciones locales de esta receta piden rociarlo con vino blanco mientras sigue en la parrilla.  Lo intentaré la próxima vez ya que una baño ligeramente ácido hace maravillas con este platillo.

Deja que tu pollos descansen envueltos en aluminio, unos 10 minutos antes de servirlos.  Sirve medio pollo a cada invitado y estarán tan felices como el diablo en el infierno. 

Encontré esta receta en varios libros italianos, siendo el mejo Il Cucchiaio d'Argento: secondi piatti, una secuela no traducida de La Cuchara de Plata The Silver Spoon. También hay una receta excelente en el libro A Cook's Tour of Italy.

Esta receta fue incluida en Weekend Herb Blogging #11

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If you do this recipe at home please let me know how it worked for you by submitting a comment or send me a picture if you can. Thanks!

25 comentarios

  • #1
  • Comment by Steamy Kitchen
Beautiful photography! Organic chicken was on sale all week at the supermarket - I was running out of chicken recipes so this is perfect.
  • #2
  • Comment by Kalyn
Very nice photos.  I think this sounds like an interesting way to cook chicken.  I especially like the idea of putting some bay leaves or rosemary on the fire at the end for extra flavor.  Never heard of that before.
  • #3
  • Comment by KirkSter
I have stumbled on your website and I think that it is amazing! very well explained and of course nice yummy pictures ;)Will try to make the devils chicken during this weekend, if it taste as good as it looks you will find another post here for sure. Take care and keep up the good cooking!
  • #4
  • Comment by David Kelsall
Marvellous. Not only are the recipes fantastic, but the scripting is actually error-free and intelligent! A joy to read. The pictures are magnificent; the photographer should be heartily applauded. It's 9am here, and I'm about to go out and buy the ingredients for this chicken dish (not to mention a few eggs to try in the oven for 300mins) ...
  • #5
  • Comment by KirkSter
yumm yumm yumm... that was very delicious. I put on some Jalapeno-Sauce as well. Great recipe!
  • #6
  • Comment by Linda Adams
I was image searching for a wall treatment job I am doing to a kitchen (going to draw leaves in a plaster coating between lower and upper cabinets) and because of the grape leaf wrapped quail - found this site! Marvelous!  Never know what you will find in an image search!  Will try some of your tantalizing recipes - Love the wonderful instructions.  Thank you -
  • #7
  • Comment by Gerry Brown
I can't wait to try this... The next good day we have between now and spring (I'm in Virginia) I'm breaking the grill out and trying this... It looks wonderful and I'm sure the taste is the same.
  • #8
  • Answered by fx
Gerry I hope you get to try this recipe, but be wary of not letting the chicken dry out on the grid and make sure you don't allow flare-ups to burn it! Good luck.
  • #9
  • Comment by Michael
Goodness, this wasn't the recipe to look at on the day I skipped lunch! I'm going to have to try this one very, very soon. Another excellent article with beautiful photos.
  • #10
  • Answered by fx
Michael I'm sorry if the Devil in my chicken reminded you of your fondness for the Sin of Gluttony! Good luck if you try the recipe!
  • #11
  • Comment by Flug Dubai
AWESOME!!! I decided to first eat and then to post my comment and here it is: Perfect recipe, perfect disription, and the taste was just amazing! And the name is awesome, too :D
  • #12
  • Comment by treeman
recipe is great as a variation i used the herb stems and made a smoke pouch out of foil and also used pecan wood. it came out perfect.
  • #13
  • Comment by Milano Richard
Wonderful recipe!!! I have a cast iron grill that i use in my Camino, ( Fireplace) Here in Milan... I usually make something very similar. I also tried your Tandoori recipe.. and it was AMAZING!!! Quick question...can i brine the chicken before i marinate it.. or should i just add some white wine and leave it overnight in the fridge? I dont like chicken too dry.. and frequently the chicken is dry if not brined..any thoughts. I also must agree that this is so far the best cooking site on the net.. your sense of humour is wonderful and fun! Thanks much. Salute!
  • FX's answer→ Richard, thanks for your kind words! I've never tried to brine chicken but it should work, some people place a brick on the chicken while it grills, maybe that might help too.

This recipe is phenomenal.  I made it last summer, and now the grill has come out and I'm returning to it tomorrow night. Can't wait.
  • FX's answer→ Great to hear that! Did you manage to keep the chicken not too dry?

  • #17
  • Comment by Derek
I just prepped this and put it in the fridge for dinner tomorrow. The comments have me wondering if I should risk going overboard and add some more moisture/salt. I did use alot of oil (almost a quarter of a cup), and i did use a tbsp of coarse salt in the herb mash--to help crush since i improvised my m&p. oh, and i splashed in some white wine, there was an open bottle around already!

however, the chicken looks as badass as your pictures proclaim it to be. i think i'm going to do a photo comparison on my own blog. your site has been a huge inspiration to me, and i can't wait to see your new material.
  • #18
  • Comment by derek
I'm sorry, i forgot to ask what you'd recommend alongside this dish?
  • #19
  • Comment by Imanol
Es un verdadero placer encontrar estas recetas, son sabores antes habituales, y ahora difíciles de poder degustar.Las fotos son preciosas, son de las que alimentan.
  • #20
  • Comment by pradeep lama
its soooooooo..... good recipe i want to make is this thanks.
  • #21
  • Comment by luis
How can i make this spicy with someswet kick ,
chile guajillo, cayennne , som tipe of adobo?
  • FX's answer→ Luis, you can use some chipotles adobados in the marinade perhaps?

  • #23
  • Comment by alex esqueda
congratulations i was looking for a place like this to learn more about recipies the pictures are great and the chicken looks delicioso  thanx
  • #24
  • Comment by Haik
Dear FX
It is a fantastic dish as all your other recomendations that I tried. now I am thinking about preparing it for a group of friends. I am thinking to serve it with potatoes cooked inside the the embers. Almost the same way you do it with your onions. It would complete the rustic feel.  What do you think?
I couldn't find a latter article that what you did with the cooked onions. Will you please share it as I might include in the menu.
thank you,
P.S. The dessert will be your Swiss Apple Roesti :)
  • FX's answer→ Haik, sounds like a great plan! Not sure which article had the onions but all you need is place them directly on the embers and remove when soft. Just make sure not to eat any embers. A picture is here http://www.flickr.com/photos/21159363@N02/2061894620/
    Have fun!

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