Oscar Night!!!

Oh the fashion, the speeches, the celebrities, did I mention THE FASHION!  I love Oscar Night - usually I have a little soiree with Champagne and Hors D'oeuvres to celebrate.  This year I wanted to try a new hair-brained idea I have... chicketta.  What you say?!  Are you familiar with porchetta?  This is how Italians do street meat.  Genius.  Typically a whole boned pig - slow roasted for hours with herbs and spices the sliced thinly and served on fresh ciabatta.  OMG - DEE-LISH.  So I want a healthier (not to mention more accessible - hellew, a whole pig?) version.  I think the best part about porchetta is that you get all the various cuts of meat - shoulder, loin, etc together - sort of the dark and light meats + the crackling skin, all together - the result is mouth watering.  How about if I use a whole chicken?  Bone it out - smother it in herbs and garlic and then roll it into a tight log so it will cook evenly and then slice it up?  Roast it low and slow on 250 for about three hours - 5lb chicky, basting as you go.  Serve it the same way, on fresh ciabatta?  I'll make a yummy herb dressing to go with it, in case it isn't as juicy as traditional porchetta.  No one wants a dry sandwich!

I'm also going to make a couple of flatbreads/pizzas for munching! And my girlfriends are bringing the sweets!  Excellent!  And the Oscar goes to...

Here's a photo step-by-step for the chicken:

Then there was the pizza - yep, scorched on one side, but it was crispy!