Polastro imbotio is a traditional dish originating from Veneto. The dish is usually made with a combination of a whole chicken, pancetta, sage, rosemary, onions, butter, olive oil, chicken stock, and salt. The pancetta, sage, rosemary, salt, and onions are stuffed in the cavity of the chicken, and the chicken is then sewn closed with strings or twine.

The chicken is rubbed with oil, seasoned with salt, dotted with butter, basted with chicken stock, and roasted in the oven until fully cooked. During roasting, the chicken is regularly basted with the stock. Once done, the chicken is jointed, the stuffing is discarded, and the meat is served drizzled with the pan juices.