Albese Chicken, the Piedmontese recipe

A light and tasty chicken salad as prepared in Piedmont: here is the recipe for Albese chicken!

4 AIA BIO Chicken Thighs

1 carrot

1 celery stalk

1 white onion

1 small truffle

4 anchovies

Juice of half a lemon

2 teaspoons of mustard

Extra virgin olive oil

Salt

Pepper

Description

If the chicken salad seems to you a simple and not very tasty dish, it means that you have never tried the recipe for Albese chicken.

Albese chicken is traditionally prepared with chicken breast, but to make this fabulous chicken salad more tasty and succulent, the advice is to use AIA BIO Chicken Thighs.

This is a light and tasty recipe that you can bring in the lunch box or present at an aperitif with friends. In the spring season, instead of truffle you can enrich your Albese chicken with slices of radish or celery root.

Here is the original recipe for Albese chicken!

Chicken Drumsticks

Procedure

First of all, peel and trim the carrot and wash the celery, then peel the onion and put everything in a large pot of hot water.

Bring to a boil and then boil the chicken thighs inside. Remember that to prepare a good broth you should always start from cold water, while to give more flavor to boiled meat, it is better to start from hot water.

Once the chicken is ready, let it cool down and then shred it removing the bones.

Put the chicken in a bowl and add the finely chopped anchovies, oil, lemon juice, salt, pepper and mustard.

Mix very well and let it rest in the refrigerator for 1 hour. Take the chicken out of the refrigerator and when it is at room temperature serve it with a grating of truffle.

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