Topping the chicken with pancetta slices before roasting adds a rich flavor.
If you'd like to add a bottle of red to the party, Alex recommends the Scacciadiavoli 2003 Rosso di Montefalco ($15). The Sangiovese blend is made in Umbria, and its ripe flavors pair nicely with the rich ingredients (pancetta, guanciale, truffles, mascarpone) in this menu.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F. Melt 1/4 cup butter in large skillet over medium heat. Add giblets (if using), onion, carrot, sage, and garlic. Sauté until carrot is tender, about 10 minutes. Add wine; simmer until evaporated, scraping up browned bits. Remove from heat. Mix in bread, walnuts, egg, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Step 2
Spoon stuffing into cavities of chickens; skewer cavities closed. Rub each chicken with 2 tablespoons butter; sprinkle with salt and pepper. Arrange in roasting pan. Lay 6 pancetta slices atop each to cover. Surround with fennel.
Step 3
Roast chickens and fennel 45 minutes. Turn fennel over. Roast until chickens are golden and thermometer inserted into thickest part of thigh registers 165°F, basting with pan juices, about 30 minutes. Transfer chickens and fennel to platter. Let rest 10 minutes.
Step 4
Tilt roasting pan; spoon fat from pan juices. Serve chickens with pan juices.
Ingredient tip:
Step 5
Pancetta (Italian bacon) is sold in the deli case of many supermarkets and at Italian markets.
