Roast chicken with pancetta stuffing

Latest comments and suggestions

• Girl Flower

  04 January 2010

  Girl Flower rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• Emmy-Lou

  26 December 2010

  Emmy-Lou rated and commented on this recipe

  

  It may have been because I was using an unfamiliar oven, but it wasn't cooked enough when I came to serve, so it kind of put the timings of everything else out! However, When it was eventually cooked, the flavours were great and as I had lots left over I added a large nob of butter and some fresh thyme to the stuffing and made extra to serve on the side and it went down a treat.

  Flag as inappropriate

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

  Your name: Reason:
• The Cherub

  04 December 2012

  The Cherub rated and commented on this recipe

  

  This was very tasty. My butcher told me how long and at what heat to roast our chicken so I ignored that part of the recipe but the stuffing was lovely (maybe slightly too heavy handed with the garlic) Easy to do and would make again.

  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/8792/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

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 Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast 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 Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

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.