Pancetta Roast Chicken With Walnut Stuffing Recipe

Name: Pancetta Roast Chicken With Walnut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) butter, divided; Chopped hearts, livers, and gizzards reserved from chickens (optional); 1 cup chopped onion; 3/4 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

Servings: persons

8 tablespoons (1 stick) butter, divided
Chopped hearts, livers, and gizzards reserved from chickens (optional)
1 cup chopped onion
3/4 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

1
Preheat oven to 400u00b0F. Melt 1/4 cup butter in large skillet over medium heat. Add giblets (if using), onion, carrot, sage, and garlic. Saute 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.
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.
3
Roast chickens and fennel 45 minutes. Turn fennel over. Roast until chickens are golden and thermometer inserted into thickest part of thigh registers 165u00b0F, basting with pan juices, about 30 minutes. Transfer chickens and fennel to platter. Let rest 10 minutes.
4
Tilt roasting pan; spoon fat from pan juices. Serve chickens with pan juices.
5
Pancetta (Italian bacon) is sold in the deli case of many supermarkets and at Italian markets.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 tablespoons (1 stick) butter, divided, Chopped hearts, livers, and gizzards reserved from chickens (optional), 1 cup chopped onion, 3/4 cup small cubes peeled carrot, and more.

Yes, Pancetta Roast Chicken With Walnut Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pancetta Roast Chicken With Walnut Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions