Sage and pancetta-stuffed roast chicken
- May 2013
- Serves 6
- 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.
- 20.9g (9.5g saturated)
- 7.5g (0.8g sugars)
- 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
- 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.
- 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.
- 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.
- Gently push the stuffing inside the neck cavity, then secure the skin with cocktail sticks to stop the stuffing from escaping.
- 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.
- Remove from the oven and transfer the chicken to a carving board. Leave to rest for 20 minutes, loosely covered with foil, then carve.
- 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.
Serve with French-style wilted gem lettuce and peas alongside a new potato gratin.
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