Recipe
Gallina al mirto
Hen boiled and then scented while cold with myrtle leaves, made the day before: Sardinia's Easter dish par excellence, marrying the perfume of the Mediterranean scrub with the meat.
Ingredients
Serves: 4
- Whole free-range hen 1.5 kg
- Myrtle sprigs with leaves and berries 6-8 rametti
- Celery 1 costa
- Carrot 1
- Onion 1
- Bay leaf 2 foglie
- Black peppercorns 8
- Coarse salt q.b.
Method
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Singe the hen to remove any feather stubs, then rinse well.
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In a big pot pour 4 litres of cold water. Add celery, carrot chunks, a whole onion studded with two bay leaves, peppercorns.
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Lower in the hen and bring to a gentle boil. Skim the surface with a slotted spoon. Salt moderately.
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Simmer covered on low heat 75-90 minutes, until a fork enters the thigh without resistance.
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Lift out the hen, let it cool down a little and then bone it into regular pieces. Arrange in a deep dish or terrine.
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Wash plenty of fresh myrtle sprigs, leaves and berries. Layer them above and below the hen, so every piece is wrapped.
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Cover and rest in the fridge at least 12 hours, better 24. Serve cold or just barely tempered, leaving the myrtle in place: the diner pushes it aside with their fingers.