Pancetta Roast Chicken with Walnut Stuffing

pancetta roast chicken

8 T. butter, divided
Chopped heart, liver, gizzard (optional)
1 c. chopped onion
¾ c. small cubes peeled carrots
2 large, fresh sage leaves
1 large garlic clove
¼ c. dry white wine
1 c. small cubes crustless country bread
½ c. coarsely chopped walnuts
1 large egg, beaten to blend
1 T. grated parmesan
½ t. salt
½ t. pepper
2 4 lb. chickens (I used one 6 lb.)
12 slices pancetta
3 large fresh fennel bulbs, trimmed and cut into wedges

Preheat oven to 400oF. Melt ¼ c. butter in large skillet over med. High heat. Add giblets (if using, I did not), onion, carrot, sage, and garlic. Sauté until carrot is tender, about 10 min. Add wine, simmer until evaporated, scraping up browned bits. Remove from heat. Mix in bread, walnuts, egg, Parmesan, ½ t. salt and ½ t. pepper.

Spoon stuffing into cavities of chicken, skewer closed. Rub chicken with 2 T. butter, sprinkle with salt and pepper. Arrange in roasting pan. Lay pancetta slices on top, overlapping, to cover. Surround with fennel.

Roast chicken and fennel 45 min. Turn fennel over. Roast until chicken is golden and thermostat inserted into thickest part of thigh registers 165o, basting with pan juices, about 30 min. Transfer chicken and fennel to platter. Let rest 10 min.

Tilt roasting pan; spoon fat from pan juices. Serve with pan juices.

Serves: 6

Source: Bon Appetit, May 2008

Prepared by: Margo for the April 2008 meeting.