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Roasted chicken with rosemary and pancetta stuffing
Roasted chicken with rosemary and pancetta stuffing
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate your Christmas chicken with Curtis Stone's savory pancetta, walnut, and rosemary stuffing.
Ingredients:
  • 82.50 ml rosemary leaves
  • 40.00 ml lemon zest (2-3 lemons)
  • 1 tsp freshly cracked black pepper
  • 30.00 gm coarse sea salt
  • 56.88 gm olive oil
  • 100g pancetta, diced
  • 170g unsalted butter
  • 125.00 ml shallots, minced
  • 20.00 ml garlic, minced (about 4 cloves)
  • 500.00 ml panko breadcrumbs (Japanese breadcrumbs)
  • 86.25 gm walnuts, toasted, chopped
  • 40.00 ml fresh flat-leaf parsley, chopped
  • 2x 2kg whole free-range chickens
  • 36.80 gm grapeseed oil
  • 20.00 ml plain flour
  • 382.50 gm salt-reduced chicken stock
Instructions:
  • In a small food processor, blend together the rosemary, lemon zest, pepper, and half of the coarse sea salt until finely ground. Then, add the rest of the coarse sea salt and pulse until the mixture resembles breadcrumbs. Set aside the rosemary salt.
  • In a large saucepan over medium-high heat, cook the olive oil and pancetta for about 4 minutes until the pancetta is crispy. Use a slotted spoon to transfer the pancetta to a bowl. Add butter to the pan and reduce heat to medium-low. Once the butter has melted, add shallots and garlic. Cook for about 12 minutes until shallots are tender. Stir in breadcrumbs and cook for another 2 minutes until well combined. Remove from heat and mix in walnuts, parsley, and reserved pancetta. Season with 2 tsp rosemary salt. Let the stuffing cool slightly before using.
  • - Preheat the oven to 200C (180C) with a rack in the center. Fill chicken cavities with stuffing, truss legs, and place on a sturdy baking tray. Drizzle each chicken with oil, season generously with rosemary salt (reserving some for gravy). Roast for about 60 minutes until a thermometer reads 75C. Rest chickens for 10 minutes after removing from the oven.
  • Once the chickens have rested, transfer the pan drippings to a small liquid measuring cup. Remove the fat from the drippings, saving 1 tablespoon. Heat the reserved fat in a small saucepan over medium-high heat. Whisk in the flour, followed by the pan drippings, broth, and any chicken juices. Simmer and whisk for about 5 minutes until the gravy slightly thickens. Season to taste with rosemary, salt, and pepper.
  • Carve the chickens, remove the stuffing from their cavities, and serve with the gravy. Any leftover rosemary salt can be saved for later use.

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