Pancetta Roast Chicken With Walnut Stuffing Food

ROAST CHICKEN WITH WALNUT-HERB STUFFING

Steps:

• Rinse the chicken and pat dry. Put on a large plate and refrigerate, uncovered, at least 4 hours or overnight to dry out the skin.
• Pat the chicken dry and season the cavity with salt and pepper. Put the chicken on a rack in a roasting pan, tucking the wings underneath. Preheat the oven to 450 degrees F.
• Cook the butter, garlic and walnuts in a small skillet over low heat until the butter is melted and the nuts are lightly toasted, 5 to 7 minutes. Brush the chicken with 2 tablespoons of the garlic butter; transfer the remaining butter mixture (including the garlic and nuts) to a large bowl. Add the parsley, thyme and bread and toss to coat. Fill the cavity of the chicken with about two-thirds of the stuffing. Tuck the remaining stuffing on the baking sheet underneath the chicken. Sprinkle the chicken with 2 teaspoons salt and 1/4 teaspoon pepper.
• Transfer the roasting pan to the oven and roast until the stuffing is toasted, about 20 minutes. Add 2 cups chicken broth to the pan and roast 40 more minutes. Use a spoon to scoop the stuffing out of the chicken and transfer to the bottom of the roasting pan with the rest of the stuffing. Reduce the heat to 425 degrees F and continue roasting until an instant-read thermometer registers 165 degrees F, 30 to 40 minutes.
• Transfer the chicken to a platter and let rest 15 minutes. Transfer the stuffing to a bowl. Put the roasting pan on the stovetop over medium-high heat. Add the remaining 2 cups broth to the pan and cook, scraping up any browned bits with a wooden spoon, until almost syrupy, 5 to 8 minutes. Return the stuffing to the pan to soak up the juices. Serve with the chicken.

PANCETTA WRAPPED STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper.
• Mix goat cheese, red pepper, pecans, and garlic together in a bowl; season with salt and pepper. Lay each cutlet onto two slices of pancetta.
• Sandwich each chicken cutlet between two sheets of plastic wrap; pound chicken with a kitchen mallet to about 1/4 inch thick. Spoon goat cheese mixture onto the chicken cutlets. Roll chicken and pancetta around the goat cheese mixture and place onto prepared baking sheet with the seam side down. Season each roll with salt and pepper.
• Cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of the rolls should read at least 165 degrees F (74 degrees C).

PANCETTA ROAST CHICKEN WITH WALNUT STUFFING

Steps:

• 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.
• 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.
• 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.
• Tilt roasting pan; spoon fat from pan juices. Serve chickens with pan juices.
• Ingredient tip:
• Pancetta (Italian bacon) is sold in the deli case of many supermarkets and at Italian markets.

PANCETTA AND CHESTNUT STUFFING

Steps:

• Heat chicken stock in a small pot to a low simmer, then set aside over low heat.
• Add pancetta to a large low-sided pot or rondeau over medium heat and cook, stirring occasionally, until pancetta is crisp, about 5 minutes. Remove pancetta from the pot and drain the fat, reserving 1 tablespoon of the fat. Add olive oil and heat to shimmering. Add the mushrooms and sear on all sides until golden brown and crisp, 8 to 10 minutes. Season with salt. Add 1 tablespoon red wine vinegar to deglaze the pot. Remove mushrooms from pot and set aside. Add a drizzle of olive oil to the same pot on high heat, then the celery, onions, carrot and chestnuts. Cook until they begin to brown, about 10 minutes. Add the garlic and the tomato paste and cook until richly caramelized but not burnt, another 5 to 7 minutes. Add the red pepper flakes and cook for 1 minute, then deglaze with 2 cups of the chicken stock and add the reserved mushrooms. Cook until reduced by three-quarters, about 10 minutes. Season with thyme, salt, pepper and the remaining 1 1/2 tablespoons red wine vinegar and turn off the heat. Add 2 more cups of the hot chicken stock to the pot along with the bread, pancetta and the reserved pancetta fat.
• Let stand for 45 minutes, allowing the bread to absorb all of the flavor.
• Preheat the oven to 350 degrees F.
• If the stuffing seems dry, add the remaining cup chicken stock. Add the egg and fold to combine. Transfer to a 9-by-13-inch baking dish. Top with Parmesan and bake until a nice crust forms on top, about 25 minutes. Garnish with chives.

PROVOLONE-PANCETTA STUFFED CHICKEN WITH BALSAMIC SAUCE

Steps:

• Heat oven to 400 degrees.
• Cook and stir pancetta in small nonstick skillet over medium heat 4 minutes or until fat begins to render.
• Add shallots; cook and stir 3 minutes or until pancetta is lightly browned and shallots are soft.
• Stir in bread crumbs and sage; cook 1 minute or until crumbs are lightly browned.
• Place in a bowl; cool slightly.
• Stir in cheese.
• With a small knife cut large horizontal pocket in chicken, being careful not to cut all the way through.
• Fill each pocket with about 1/4 cup stuffing; secure with toothpicks.
• **Chicken can be made to this point 8 hours ahead; cover and refrigerate**.
• Heat large skillet over medium-high heat until hot.
• Add oil; heat until hot.
• Cook chicken 5 minutes or until browned, adjusting heat if necessary.
• Turn; place on small foil-lined rimmed baking sheet (reserve skillet).
• Bake 5-8 minutes or until chicken is no longer pink in center.
• Meanwhile, remove any dripping from skillet
• Heat skillet over hight heat until hot.
• Add vinegar; boil 1 minute or until reduced by half and slightly syrupy.
• Add broth; boil 2 minutes or until reduced by half and slightly syrupy.
• Remove from heat; whisk in butter.
• Lightly spoon sauce over chicken; pass remaining sauce.

ROAST CHICKEN WITH RICE AND PINE NUT STUFFING

Steps:

• Preheat oven to 375; Rinse Chicken and pat dry; Season inside and out with ½ Teaspoon Salt and ¼ Teaspoon Pepper: Coarsely Chop Giblets.
• In a large saucepan, melt 2 Tablespoons of Butter over medium heat; Add Onions and cook until soft, 3-5 minutes; Add Giblets & Pine Nuts; Cook, stirring, until Giblets are no longer pink; Stir in Rice, Raisins, Parsley, remaining Salt & Pepper, and 2 ¼ Cups of Water; Bring to boil, reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed liquid.
• Stuff cavity loosely with Rice Mixture; spoon remainder into a lightly buttered baking dish. Tie chicken legs or make slit on one side of opening and pull drumstick through hole to close opening; Place in roasting pan and brush Chicken with remaining Butter (Melted); Bake for 1 ½ hours, basting with pan juices every 20 minutes, until juices run clear, and heat remaining Stuffing in oven during last half-hour of roasting time.

ROAST CHICKEN WITH PANCETTA & RICOTTA STUFFING BALLS

Steps:

• Heat oven to 180C/160C fan/gas 4. Season the chicken inside and out, then place in a large roasting dish. Rub all over with the oil. Place in oven, then cook for 1 hr 30 mins, spooning oil and juices over the bird a few times during cooking.
• Meanwhile, make the stuffing. Whizz the bread and parsley in a food processor or grate the bread on the biggest holes of a grater. Mix with the rest of the stuffing ingredients, apart from the pancetta or bacon, in a large bowl. Use your hands to shape into 12 balls, then wrap a slice of pancetta or bacon around each.
• Test if the chicken is done by inserting a skewer into the thigh meat; when the juices run clear, remove from the roasting dish. Place on a serving plate and loosely cover with foil. While the chicken is resting, pour away any excess fat from the dish and tip in the stuffing balls. Cook for 20 mins until crisp and golden. Serve alongside the chicken.