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COVID-19 is Not Considered a Food-Borne Pathogen

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Pancetta Roast Chicken with Fennel Stuffing


Pancetta Roast Chicken with Fennel Stuffing

Pancetta Roast Chicken with Fennel Stuffing

PREP TIME: 0min COOK TIME: 1hr 45min
Serves 6

PREP TIME: 0min COOK TIME: 1hr 45min
Serves 6

  • 600
  • 39g
  • 1060mg
  • 8g
    Sat. Fat
  • Expand

Ingredients Ingredients


2 tbsp. all-purpose flour

2 tbsp. olive oil

1 small bulb fennel, finely chopped

1/4 cup chopped onion

Step 1

Preheat oven to 375°F convection or 400°F conventional.

Step 2

Cut pancetta or bacon into strips. Gently separate skin from breast and thigh areas, and lay pancetta or bacon under skin. Smooth skin over chicken.

Step 3

Place chicken in a roasting rack or vertical roaster in a large metal roasting pan. Roast 1 hour or until internal temperature is 170°F at thickest part of breast and 180°F at thickest part of thigh.

Step 4

Remove chicken from pan and set aside until cool enough to slice. Meanwhile, set roasting pan over a low burner to make gravy. Stir flour into drippings until absorbed. Add 3/4 cup water, scraping browned bits from pan. Stir until gravy is bubbling and thickened, stirring in additional water if needed.

Step 5

To make stuffing: heat olive oil in a saucepan or wide skillet. Add fennel and onion and saute 5-10 minutes until soft. Add 1 cup water; bring to a simmer. Stir in stuffing until thoroughly moistened. Fluff with a fork before serving. Or, transfer to a casserole dish, cover with foil and reheat in oven before serving.

Step 6

Serve chicken with stuffing and gravy (optional).

Ta Da Ta Da

Pancetta Roast Chicken with Fennel Stuffing

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A special chicken for special occasions. Amaze your friends and family with this succulent rendition of roast chicken. Serves 6

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