Italian Steamed Whole Chicken-No Roasting, Just Tender Sicilian Flavor

Welcome back to TortellinoTime! Today, I’m sharing a unique Italian cooking technique that’s straight from my roots in Sicily: Sicilian-Style Steamed Whole Chicken. If you’ve always wondered how to get that perfect, juicy chicken that’s tender, aromatic, and absolutely packed with Italian flavor—without using an oven—this is for you.

We’ll be steaming a whole chicken Sicilian-style, with beautiful, simple ingredients like rosemary, sage, and lemon, which bring out the best of Mediterranean flavors in a healthy, refreshing way. Steaming chicken may be a little less common, but it keeps the meat wonderfully moist and tender, while still delivering that delicious Italian taste we all love. The method is surprisingly simple, making it accessible for cooks of any skill level.

In this recipe, we’ll add herbs and aromatics directly into the steaming water to infuse every bit of the chicken with a subtle, savory Sicilian touch. Then, we’ll finish it with a classic Sicilian marinade—lemon, olive oil, garlic, and fresh parsley for a bright, unforgettable flavor. You’ll even see how to make use of the flavored broth afterward to make a hearty, rustic soup. This dish is great for family dinners, meal prep, or even a healthy holiday centerpiece. Let’s dive in and cook something amazing.

Video Chapters
00:00 – Welcome & Recipe Introduction
00:35 – Ingredients and Preparation
01:01 – Adding Aromatics and Herbs
01:24 – Steaming the Whole Chicken
03:47 – Making the Sicilian Marinade
05:58 – Preparing the Side Dishes
07:22 – Checking the Chicken for Doneness
08:58 – Tips for Using the Broth for Soup
09:14 – Serving Suggestions and Farewell

Ingredients
Whole chicken (around 1.3 kg)
1 onion, whole (for inside the chicken)
1 sprig of rosemary
2 bay leaves
3–4 sage leaves
Zest of 1/2 lemon (for inside the chicken)
3 garlic cloves, smashed (for steaming liquid)
1 sprig rosemary (for steaming liquid)
1 tsp dried oregano (for steaming liquid)
1/2 lemon, sliced (for steaming liquid)

For the Sicilian Marinade:
4 tbsp extra-virgin olive oil
Juice of 1 lemon
1 garlic clove, finely minced
1–2 tbsp fresh parsley, chopped
1 tsp capers, chopped
½ tsp dried oregano
Pinch of crushed red pepper flakes and a small chilli pepper
Salt and black pepper

Cooking Instructions
Preparing the Chicken: Start by preparing your whole chicken. Keep the stuffing light to let the flavors shine. Place a whole onion, sprig of rosemary, a few sage leaves, and some lemon zest inside the cavity of the chicken. These aromatics will infuse the meat from the inside as it steams.

Setting Up the Steamer: Use a large pot that fits the chicken. Create a makeshift steamer by placing a heat-proof bowl or foil balls at the bottom. This will elevate the chicken just above the water so it steams instead of boiling.

Preparing the Steaming Water: In a suitable pot add garlic cloves, bay leaves, a sprig of rosemary, a bit of oregano, and a few lemon slices. These ingredients will scent the steam, infusing the chicken with rich, subtle Sicilian flavors enough hot water to cover about an inch at the bottom of the pot.

Steaming the Chicken: Place the chicken on your makeshift platform, then cover with a tight lid. Bring the pot to a simmer over medium-high heat, then reduce to medium-low. Steam for about 60–90minutes, or until you get clear juices ot a thermometer in the thickest part of the meat reads 74°C (165°F). Avoid lifting the lid to maintain steam.

Sicilian Marinade: While the chicken steams, whisk together olive oil, lemon juice, minced garlic, fresh parsley, capers (if you like), parsley and a pinch of red pepper flakes. This will be your Sicilian-style dressing for a burst of flavor.

Finishing the Chicken: Once the chicken is done, place it on a serving platter. Pour or brush the marinade over the chicken while it’s still warm, letting it rest for a few minutes to absorb the flavors.

Serving and Extra Uses: Slice and serve the chicken with some roast potatoes and vegetables like in the video and rusty bread or alongside pasta if you wish. Don’t discard the remaining steaming liquid. Add the chicken’s resting juices and use this broth as a base for a pumpkin soup or risotto.

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