Salassi Roast: chicken roast with herbs

If you remember, our blog is culinary partner of Gorchlach: the legend of Cordelia and, as promised, we’ll continue the journey through time presented by the series itself 🙂 .

These first gloomy days of autumn have inspired us and made us think about what probably our Salassi ancestors met during their passage over the Alps to conquer the today’s Valle d’Aosta 🙂 . Here is a dish perfect after a long walk under the autumn sky, a soft chicken roast, covered with slices of lard and flavored with chestnut honey and aromatic mountain herbs 🙂 .

salassi chicken roast herbes mountainsToday, we want to introduce a recipe to be enjoyed with friends and family, but also to focus on the ingredients that the Salassi used to have at that far away time, or that were likely to be present in our mountains… If we suggested you the addition of cloves or pepper to flavor the meat, we would sully our reputation with what our Greek friends would call ὕβρις 😉 .
gorchlach guerriero

Among the various original and widespread herbs in our area, you will find the hyssop, a plant of the family of sage and rosemary but more difficult to find in groceries. If, therefore, you can not find the hyssop, you can safely replace it with rosemary.

If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.


Salassi Roast: chicken roast with herbs

Cuisine Egg free, Gluten free, Lactose free
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Difficulty Easy


  • 2 chicken breasts about 1 kg and 400 gr
  • 200 g lard sliced
  • 50 g honey preferably chestnut's
  • juniper
  • thyme
  • 1 clove garlic
  • hyssop
  • laurel


  1. Begin by dividing the breasts in half and depriving them of any little bone.
  2. Heat slightly chestnut honey in a double boiler or in the microwave and simply sprinkle over the entire surface of each piece of meat.
  3. Chop the garlic and herbs, crush juniper berries and sprinkle everything on honey.
  4. Do not forget to salt the meat.
  5. Envelop the meat with slices of lard and secure them with a kitchen twine.
  6. Put your four breasts onto a pan covered with aluminum foil at 180 °C for about an hour or so, reminding to turn them every half an hour to golden them evenly.

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