Skip to main content
Recipes

Pancetta Roast Chicken with Walnut Stuffing

By Alex Palermo

Recipe information

  • Yield

    8 Servings

Ingredients

8

tablespoons (1 stick) butter, divided

Chopped hearts, livers, and gizzards reserved from chickens (optional)

3

/4 cup chopped onion

1

/4 cup small cubes peeled carrot

2

large fresh sage leaves, minced

1

large garlic clove, halved

1

/4 cup dry white wine

1

cup small cubes crustless country bread

1

/2 cup coarsely chopped walnuts

1

large egg, beaten to blend

1

tablespoon grated Parmesan cheese

1

/2 teaspoon salt

1

/2 teaspoon freshly ground black pepper

2

4-pound chickens, rinsed, patted dry

12

thin pancetta slices

3

large fresh fennel bulbs, trimmed, each cut into 6 wedges

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°F. Melt 1/4 cup butter in large skillet over medium heat. Add giblets (if using), onion, carrot, sage, and garlic. Sauté until carrot is tender, about 10 minutes. Add wine; simmer until evaporated, scraping up browned bits. Remove from heat. Mix in bread, walnuts, egg, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

    Step 2

    Spoon stuffing into cavities of chickens; skewer cavities closed. Rub each chicken with 2 tablespoons butter; sprinkle with salt and pepper. Arrange in roasting pan. Lay 6 pancetta slices atop each to cover. Surround with fennel.

    Step 3

    Roast chickens and fennel 45 minutes. Turn fennel over. Roast until chickens are golden and thermometer inserted into thickest part of thigh registers 165°F, basting with pan juices, about 30 minutes. Transfer chickens and fennel to platter. Let rest 10 minutes.

    Step 4

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

    Step 5

    Pancetta (Italian bacon) is sold in the deli case of many supermarkets and at Italian markets.

    Step 6

    If you'd like to add a bottle of red to the party, Alex recommends the Scacciadiavoli 2003 Rosso di Montefalco ($15). The Sangiovese blend is made in Umbria, and its ripe flavors pair nicely with the rich ingredients (pancetta, guanciale, truffles, mascarpone) in this menu.

Explore Bon AppétitItalianEuropeanChickenPoultryPancettaCured MeatMeatWalnutNutFennelVegetableMainRoastDinner