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Pancetta Roast Chicken with Fennel Stuffing
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Pancetta Roast Chicken with Fennel Stuffing

Pancetta Roast Chicken with Fennel Stuffing

Serves 6 | Prep/Cook Time:
  • Calories 600
  • Protein 39g
  • Sodium 1060mg
  • Sat.Fat 8g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 600
% Daily Value*
Total Fat 32g %
Saturated Fat 8g %
Cholesterol 140mg %
Sodium 1060mg %
Total Carbs 40g %
Dietary Fiber 3g %
Sugars g
Protein 39g
Vitamin A 0%
Vitamin C 6%
Calcium 4%
Iron 20%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 PERDUE® HARVESTLAND® Whole Chicken with Giblets
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 small bulb fennel, finely chopped
1/4 cup chopped onion
Instructions
1 Preheat oven to 375°F convection or 400°F conventional.
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.
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.
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.
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.
6 Serve chicken with stuffing and gravy (optional).

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