Roast chicken with pancetta & ricotta stuffing balls

Recipe uploaded by

Good Food

1 rating

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Testing/ jointing a cooked chicken

1. 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.
2. 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.
3. 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.

828 kcalories, protein 71g, carbohydrate 19g, fat 52 g, saturated fat 19g, fibre 1g, salt 2.57 g

Latest comments and suggestions

• Viv1945

  23 August 2009

  Viv1945 commented on this recipe

  This sounds good. Might give it a go tonight.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• amp

  24 August 2009

  amp rated and commented on this recipe

  

  Have just finished eating this. It's very good. I added some Italian herbs to the chicken. It took a bit longer to make than I thought it would but well worth the effort. Also, I rolled the stuffing into a sausage shape rather than balls because it's easier to wrap. Will make again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chalkey

  12 September 2009

  chalkey commented on this recipe

  Two Friends at work raved about the stuffing balls, so will give it a go for Sunday Lunch and let u know my verdict

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chalkey

  14 September 2009

  chalkey commented on this recipe

  Tried this recipe on the strength of a friend's recomendation, and can honestly say the balls are not bad, not great. As I'm not a great lover of thyme, I could taste this straight away, would make again but leaving out the thyme. Paxo wins for me I'm afraid

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/12331/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 whole chicken (about 1.5kg)
• 3 tbsp extra-virgin olive oil

FOR THE STUFFING BALLS

• 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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook min 1 hr 50 mins

Ingredients

• 1 whole chicken (about 1.5kg)
• 3 tbsp extra-virgin olive oil

FOR THE STUFFING BALLS

• 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

828 kcalories, protein 71g, carbohydrate 19g, fat 52 g, saturated fat 19g, fibre 1g, salt 2.57 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk