Best Pancetta Roast Chicken With Walnut Stuffing Recipes

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ROAST CHICKEN WITH WALNUT-HERB STUFFING



Roast Chicken With Walnut-Herb Stuffing image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 9

1 6 -pound roasting chicken
Kosher salt and freshly ground pepper
1 stick unsalted butter
4 cloves garlic, smashed and roughly chopped
1/4 cup roughly chopped walnuts
1/4 cup fresh parsley, roughly chopped
2 teaspoons fresh thyme
1 baguette, cut into 1 1/4-inch cubes (about 5 cups)
4 cups low-sodium chicken broth

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 ROAST CHICKEN WITH WALNUT STUFFING



Pancetta Roast Chicken with Walnut Stuffing image

Provided by Alex Palermo

Categories     Chicken     Roast     High Fiber     Dinner     Bacon     Fall     Spring     Summer     Winter     Family Reunion     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 16

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

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.

ROAST CHICKEN WITH PANCETTA & RICOTTA STUFFING BALLS



Roast chicken with pancetta & ricotta stuffing balls image

A classic roast chicken is made extra special with these Italian stuffing balls

Provided by Good Food team

Categories     Dinner, Main course

Time 2h10m

Number Of Ingredients 11

1 whole chicken (about 1.5kg)
3 tbsp extra-virgin olive oil
140g fresh bread (about 3-4 slices)
handful parsley , chopped
140g ricotta
100g parmesan , freshly grated
handful thyme , chopped
handful basil , chopped
2 garlic cloves , finely chopped
2 eggs
12 thin slices pancetta or streaky bacon

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.

Nutrition Facts : Calories 828 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 71 grams protein, Sodium 2.57 milligram of sodium

ROAST CHICKEN WITH PANCETTA AND OLIVES



Roast Chicken with Pancetta and Olives image

Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.

Provided by Toni Oltranti

Categories     Chicken     Garlic     Olive     Roast     Dinner     Bacon     White Wine     Family Reunion     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks' note, below)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped thyme
1 tablespoon chopped rosemary
1 tablespoon fine sea salt
1/2 to 1 teaspoon hot red-pepper flakes
10 garlic cloves, peeled
2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces
1 cup dry white wine
24 oil-cured black olives

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
  • Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.

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