Tacchino alla canzanese in aspic
Canzano’s specialty in the Abruzzo region: a de-boned turkey, cooked for five hours with garlic, bay leaf, and rosemary, and its crushed bones, then serve…
Coq à la canzone is a typical dish from the Latium region, mainly found in the Teramo province. It is slow-cooked with spices and herbs, making it a delight for those who enjoy Italian cuisine.
Ingredients and directions
- Prep time30 min
- Cook time5 hr
- Resting12 hr
- Total17 hr 30 min
- DifficultyHard
- Cooking methodnibbling
- Gluten-free
Ingredients
people
- $0.09
- $0.07
Directions
- Remove the turkey’s skin and guts, leaving only the meat and the gizzard. Crush all the bones, except for those from the shank, which will be used to make the jelly. ≈ 8 min
- Place the turkey in a large casserole dish, season with salt and pepper, and add a bay leaf. ≈ 2 min
- Re-sew the skin with a needle and thread to prevent it from unraveling. ≈ 3 min
- Sprinkle with chopped garlic, along with two more bay leaves and the rosemary. ≈ 2 min
- Pour a good jelly, cover with boiling water and add the crushed bones, tendons, and joints.
- Cook for five hours, ensuring it becomes well-browned.
- Remove the twine and place the turkey in a casserole dish. Strain the broth, then pour it over the meat and let it set in the refrigerator.
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