Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Roast chicken with pancetta stuffing
Serves 8
A little effort
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.
Skip to ingredients
- 2 chickenmedium
- 125g breadcrumbs
- 1 onion
- 2 cloves garlic
- 125g pancettadiced
- 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.
