Spring chicken with aromatic herbs and lard with beer potatoes

Name: Spring chicken with aromatic herbs and lard with beer potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2
Ingredients: Young rooster 1.1 lbs; Lard 4 oz; Thyme 5 sprigs; Sage 5 leaves; Marjoram 5 sprigs; Fine salt to taste; Black pepper to taste; Blond beer ¾ cup; New potatoes 10.6 oz; Garlic 2 cloves; Extra virgin olive oil to taste

it de fr es br

Lactose Free

Difficulty: Average
Prep time: 20 min
Cook time: 50 min
Serving: 2

PRESENTATION

Herb roasted cockerel is one of those dishes that, honestly, just brings everyone together—especially in Central Italy. It’s a big Sunday meal, right? The kind that’s really really special. You've got this young rooster, all rubbed with loads of aromatic herbs and wrapped in thin slices of lard. Seriously good. As it cooks, the lard melts away—moist texture alert!—turning the skin all golden and crispy. Every bite is just packed with this deep, savory flavor that you won’t forget. And, oh man, the smell? It fills the kitchen in the best way. Folks in places like Umbria or Tuscany? They know how to do a roast cockerel recipe when they want something really special. It’s a real tradition, with folks preparing galletto in all kinds of ways—sometimes even stuffing it into ravioli or roasting it over an open flame for a tender finish.

Now, here’s where it gets interesting. It’s those beer-braised potatoes on the side. Not just your usual roast or fry situation—these are cooked in a pan, then deglazed with a splash of beer. And you know what? It gives them this nice tangy twist that’s just unexpected. The flavor ends up comforting yet surprising, making it perfect for anyone who loves traditional food with a bit of flair. Some folks call it herb roasted cockerel or maybe even cockerel with lard, but either way, it’s got that crispy skin, juicy meat, and those potatoes? With beer? Yeah, that hits all the right notes.

Pair this with a fresh green salad or some rustic bread—so good for soaking up all those juices. It’s the sort of meal where everyone leaves the table full and happy, soaking in the warmth of Italian tradition and, frankly, a little culinary adventure. Can’t go wrong there.

How to prepare Spring chicken with aromatic herbs and lard with beer potatoes

To prepare the spring chicken with lard and beer potatoes, first chop the lard 1. Melt it in a saucepan 2. Meanwhile, finely chop sage and marjoram 3.

Strain the lard: keep the liquid aside 4 and blend the residues 5. Salt the spring chicken 6.

Pepper both sides 7. Grease a baking sheet 8, place the chicken, and brush it with the melted lard 9.

Season with the herbs 10 and the blended lard granules 11. Bake in a preheated oven at 392°F for at least 50 minutes. Every 15 minutes, collect the cooking juices and pour them over the chicken so it doesn’t dry out excessively. Meanwhile, take care of the beer potatoes: wash and cut the potatoes. In a pan, pour the oil and garlic and let it infuse 12.

Add the potatoes to the pan 13, salt, pepper, and season with thyme sprigs 14. Cook the potatoes by adding the beer little by little 15.

Continue cooking until they are golden, then remove the garlic 16. Meanwhile, the spring chicken will have finished cooking 17; serve it hot with the potatoes 18.