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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Peel and chop the onion and garlic. Make the stuffing for the chickens by whizzing the breadcrumbs, onion and garlic in a food processor. Stir in the pancetta and season.
2. Stuff the neck end of the chickens with the stuffing, smooth the skin back over and secure with a cocktail stick. Put both chickens in a large roasting tin and smear them with butter. Season, then put in the oven for 1-11/2 hours.
3. Check the chickens are cooked through, then transfer to a board to rest and cover with foil. To make the gravy, sit the chicken roasting tin over a medium flame on the hob and stir in 2 tbsp plain flour and cook for 1 minute. Stir in the white wine and the chicken stock. Bring to a simmer and bubble for 5 minutes.
4. Carve the chickens and serve with roasties and root vegetables.

http://www.bbcgoodfood.com/recipes/8792/

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Ingredients

• 2 x medium organic chicken (about 1.8kg each)
• 1 onion
• 2 garlic cloves
• 125g white breadcrumbs
• 125g diced pancetta
• butter
• 2 tbsp plain flour
• 1 glass white wine
• 300ml chicken stock

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Difficulty and servings

Serves 8

Easily doubled

Preparation and cooking times

Ready in 1 hour 30 minutes, plus resting

Ingredients

• 2 x medium organic chicken (about 1.8kg each)
• 1 onion
• 2 garlic cloves
• 125g white breadcrumbs
• 125g diced pancetta
• butter
• 2 tbsp plain flour
• 1 glass white wine
• 300ml chicken stock

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