Free-range Sardinian chicken; myrtle leaves; salt, onion, celery, carrot, extra virgin olive oil.
Clean and pluck the chicken, removing the innards (but keeping the liver, heart, and lungs), feet, and head; trim the wings. Quickly singe it over the stove to remove any down, wash and dry it. Boil it in plenty of salted water for about 25-30 minutes, adding a whole onion, a celery stalk, and a carrot. Meanwhile, arrange several layers of myrtle leaves
on a kitchen towel, lay the chicken on top, and cover it with more abundant leaves. Wrap the towel tightly around the chicken so that the leaves adhere evenly to
its meat. Keep the chicken for 24 hours in an earthenware pot, a tightly closed soup tureen, or a (closed) pressure cooker, so that it absorbs the aroma of the leaves. Dress with a drizzle of oil and serve cold or warm.