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Roast chicken with pancetta stuffing

Roast chicken with pancetta stuffing

Name: Roast chicken with pancetta stuffing
Total time: 2 h
Yield: Serves 8
Ingredients: 2 chicken medium; 125g breadcrumbs; 1 onion; 2 cloves garlic; 125g pancetta diced; 2 tbsp plain flour; 1 glass white wine; 300ml chicken stock

Published: March 25, 2015 at 4:07 PM

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Serves 8

A little effort

Total time: 2 hrs

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This pancetta-stuffed roast chicken is deliciously succulent and simple to make. Perfect for a weekend roast this recipe serves 8 or feeds 4 over two days.

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Alternatives

Complete the dish

Try this twist on a roast chicken, or make our classic roast chicken recipe here.

Ingredients

2 chicken

medium
125g breadcrumbs
1 onion
2 cloves garlic
125g pancetta

diced
2 tbsp plain flour
1 glass white wine
300ml chicken stock

Method

step 1

Heat the oven to 200c/fan 180c/gas 6. Whizz 125g breadcrumbs, 1 onion and 2 cloves of garlic in a food processor. Stir in 125g of diced pancetta and season.
step 2

Stuff the neck end of 2 medium chickens with the breadcrumb stuffing, smooth the skin back over and secure with a cocktail stick.
Put both chickens in a large roasting tin and smear them with butter. Season, then put in the oven for 1-1½ hours, or until cooked through.
step 3

Transfer the chickens to a board and cover with foil. Sit the roasting tin over a medium heat on the hob and stir in 2 tbsp plain flour and cook for 1 minute.
Stir in 1 glass of white wine and 300ml chicken stock. Bring to a simmer and bubble for 5 minutes then serve with the roast chickens.

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