Serves 4


Roast chicken

4 emilian chicken thigh


4 sage leaves

1 garlic clove

4 thyme sprigs

Lemon peel,chopped

20grosemary, chopped

Ground black pepper


Yuzu sauce

100greduced chicken gravy at 30%

100ggoose fat

100gseed oil

30gyuzu juice

15gpureed spicy yuzu peel


Roast chicken

Season the thighof free-range chicken, with bone ousted, with plenty of lard, rosemary, thyme, sage, garlic and lemon. Place skin side downon the bottom of the baking and cook it for 25 minutes at170 degrees. Then turn it and, if it’s possible, put in salamander or close to the grill of the oven until the skin becomes crispy.

Yuzu sauce

Emulsify the cold chicken gravy with the goose fat and seed oil. Keep mixing untilthe consistency of a classical mayonnaise is obtained. Season with salt and add the yuzu juice and thepureed spicy yuzu peel.