Instructions
| 1 |
Preheat oven to 375°F convection or 400°F conventional.
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| 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.
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| 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.
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| 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.
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| 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.
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| 6 |
Serve chicken with stuffing and gravy (optional).
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