Sage and pancetta-stuffed roast chicken

Sage and pancetta-stuffed roast chicken

Take your Sunday roast to the next level, double-stuff your chicken with a mix made with sage, pancetta, breadcrumbs and garlic.

Sage and pancetta-stuffed roast chicken

Take a look at our lemon and thyme roast chicken with bread-sauce stuffed onions.

  • Serves icon Serves 6
  • Time icon 20 minutes to make, 80-90 minutes to cook

Take your Sunday roast to the next level, double-stuff your chicken with a mix made with sage, pancetta, breadcrumbs and garlic.

Take a look at our lemon and thyme roast chicken with bread-sauce stuffed onions.

Nutrition: per serving

Calories
447kcals
Fat
20.9g (9.5g saturated)
Protein
51.5g
Carbohydrates
7.5g (0.8g sugars)
Fibre
0.5g
Salt
1.3g

For 6

Ingredients

  • 75g butter, softened
  • 3 garlic cloves, crushed
  • 1.8kg free-range chicken
  • 10 fresh sage leaves
  • Olive oil for frying
  • 4 pancetta slices, chopped
  • 2 shallots, finely chopped
  • 40g fresh breadcrumbs
  • 1 large free-range egg yolk, beaten
  • 1 tbsp flour
  • Small glass of dry white wine
  • 250-300ml fresh chicken stock, hot
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Preheat the oven to 190°C/fan 170°C/gas 5. In a small bowl, mash the butter with 2 of the crushed garlic cloves and season. Working your hand in from the neck cavity, gently separate the skin from the meat and spread the garlic butter over both chicken breasts. Slide 3 sage leaves under the skin on each side.
  2. Heat a little olive oil in a frying pan, then add the chopped pancetta and fry until crisp. Remove the pancetta to a medium bowl, leaving the juices in the pan, and set aside to cool. Add the shallots and remaining crushed garlic clove to the pan and gently fry until soft. Set aside for 5 minutes to cool.
  3. When cool, add the shallots to the pancetta with the breadcrumbs, remaining 4 sage leaves, shredded, and the egg yolk. Season well with sea salt and black pepper, then mix together well.
  4. Gently push the stuffing inside the neck cavity, then secure the skin with cocktail sticks to stop the stuffing from escaping.
  5. Put the stuffed chicken in a large roasting tin, then season and roast for 60-70 minutes or until the juices run clear, basting the chicken with its juices halfway through cooking.
  6. Remove from the oven and transfer the chicken to a carving board. Leave to rest for 20 minutes, loosely covered with foil, then carve.
  7. While the bird is resting, make the gravy. Spoon off most of the fat from the top of the roasting juices in the tin and discard. Scrape up the sticky brown bits from the pan, then pour with the juices into a saucepan over a high heat. Stir in the flour and cook for 2 minutes. Add the wine and let it boil for a few minutes, then pour in the stock and simmer for 10 minutes or until the gravy has reduced a little. Season, then pour the gravy through a fine sieve into large jug and serve hot with the chicken.

Nutrition

For 6

Calories
447kcals
Fat
20.9g (9.5g saturated)
Protein
51.5g
Carbohydrates
7.5g (0.8g sugars)
Fibre
0.5g
Salt
1.3g

delicious. tips

  1. Serve with French-style wilted gem lettuce and peas alongside a new potato gratin.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Rice recipes

Garlic-stuffed chicken with pistachio, sour cherry and herb pilaf

Garlic-buttery juices from the roasted chicken adds even more flavour...

Save recipe icon Save recipe icon Save recipe

Chicken breast recipes

Stuffed chicken breasts with stir-fried kale and hazelnuts

Chicken breasts are stuffed with garlic, tarragon and mascarpone before...

Save recipe icon Save recipe icon Save recipe

Creamy chicken recipes

Chestnut and leek stuffed chicken supremes

We’ve used whole chestnuts and chestnut purée to really hero...

Save recipe icon Save recipe icon Save recipe

Roast chicken recipes

Roast stuffed chicken with mustard fruits and green sauce

A main-event showstopper, follow this recipe for a roast stuffed...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.