“Itinerant chef” Giuliano Viaggi reinterprets the custom of stuffing the animal's neck with a tasty, yet detailed filling: his tips for using even the scraps of the chicken, with the recipe offered at Hosteria Il Grottino Restaurant.

Recipe by Chef Giuliano Viaggi

Ristorante Hosteria il Grottino

STUFFED CHICKEN NECK COOKED OVER COALS

Ingredients:

One whole chicken neck
Liver
Heart
Small bits of best parts of chicken
A bunch of wild herbs
Maldon salt
Pepper for grinding

For the aromatic emulsion

Umbrian extra virgin olive oil
Salt flakes
Aromatic bouquet (sage, rosemary thyme and marjoram)

Procedure

Take the neck and slip off the inner bone, being careful not to remove the outer skin. In a blender, emulsify the extra virgin olive oil and the aromatic bouquet, salt and pepper. Season with the emulsion, the liver, heart and other bits. Wash the wild herbs and chop them by hand. Season them with oil, salt and pepper and a dash of white vinegar.

Stuff the neck by alternating an animal protein with the vegetable component until full. Once the stuffing is complete tie the end of the skin with a string.

Grease the outside with the emulsion and cook it over the coals for about 40 minutes.

Let it rest and then cut it into medallions. To accompany it, the chef recommends mountain mashed potatoes.