Papa Razzi Restaurant Gallo al Forno
Donna Cantone, assistant general manager of the Papa Razzi restaurant at Garden
City in Cranston, Rhode Island, was happy to ask Papa Razzi corporate concept chef
James T. Martin to share this recipe. It's called Gallo al Forno and is the
restaurant's signature dish.
It's a slow roasted chicken which is then finished with caramelized lemon
and a crispy garlic skin.
- 1 (4 pound) whole chicken
- 3 tablespoons Gallo al Forno Marinade (recipe follows)
- Pinch kosher salt
- Pinch freshly ground black pepper
- 4 cups (32 ounces) chicken stock
- 6 cloves roasted garlic (see note)
- 8 slices fresh lemon
- 4 tablespoons unsalted butter
- 2 sprigs Italian parsley
Gallo al Forno Marinade
- 1/2 bunch Italian parsley
- 3 tablespoons peeled garlic
- 3 tablespoons peeled shallots
- 1 teaspoon herb de provence
- 2 teaspoons fresh rosemary
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 ounces pure olive oil
- Chicken: Clean and pat dry chicken. Liberally cover entire chicken with Gallo Marinade.
Then season chicken with salt and pepper, and let marinate in refrigerator for 3
- Heat oven to 350 degrees F, and bake chicken for 1 hour. Let chicken rest for
another hour and then completely de-bone chicken carefully so as not to tear the
skin when cutting into quarters. Save all bones and pan drippings to make "double"
- Place 2 cups of the double chicken stock and roasted garlic in large sauté pan.
Bring to a boil and place chicken pieces in with 2 slices of lemon on each piece.
Place pan under broiler to cook chicken to 165 degrees internal temperature. Use
a thermometer. This will caramelize the lemons and crisp the skin of the chicken.
Bring pan to stove and continue heating over medium heat to reduce stock by half.
Swirl in butter, add salt and pepper to taste.
- To serve, place sauce on bottom of plate, top with chicken and place parsley
sprigs directly in the center of chicken.
- Gallo al Forno Marinade: Add all ingredients with the exception of the olive
oil in food processor and combine until all ingredients are incorporated together
and become smooth. Slowly drizzle in olive oil. Process on high for 3 minutes. Place
in a container, cover and place in refrigerator. This marinade will be good for
two weeks. You can use it for chicken, shrimp and other seafood.
Note: The chicken stock used in this dish should be double strength, made by
re-simmering the bones and pan drippings with already prepared chicken broth and
reducing by half. Then strain to use for the next step.
Chef's note: To roast the garlic, cover with enough olive oil (1 ounce per
clove usually) and heat on high until the garlic achieves a golden brown color.
Strain garlic thoroughly and pat dry.
Source: Papagayo Mexican Restaurant, Tucson, Arizona
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