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Roasted Chicken with Kale and Pancetta Stuffing

Roasted Chicken with Kale and Pancetta Stuffing
Roasted Chicken with Kale and Pancetta Stuffing might be just the main course you are searching for. One portion of this dish contains roughly 92g of protein, 76g of fat, and a total of 1277 calories. This dairy free recipe serves 4. If you have sage, chicken, celery, and a few other ingredients on hand, you can make it. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat the oven to 45
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2
Spread the bread slices directly on the racks in the oven and toast for about 3 minutes, or until dry and lightly browned, turning halfway through; let cool. Tear the slices into 1/2-inch pieces and transfer to a large bowl.
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SpreadSpread
BreadBread
ToastToast
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OvenOven
3
In a skillet, cook the pancetta over moderate heat, turning once, until crisp, about 5 minutes. Chop the pancetta and add to the bowl with the bread.
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PancettaPancetta
BreadBread
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Frying PanFrying Pan
BowlBowl
4
Add the onion, celery and minced garlic to the skillet and cook, stirring frequently, until softened, about 5 minutes.
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Minced GarlicMinced Garlic
CeleryCelery
OnionOnion
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Frying PanFrying Pan
5
Add the kale, rosemary, sage and a generous pinch each of salt and pepper and cook over moderate heat until the kale is wilted, about 3 minutes. Scrape the vegetables into the bowl with the bread.
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Salt And PepperSalt And Pepper
VegetableVegetable
RosemaryRosemary
BreadBread
KaleKale
SageSage
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6
Add 2 cups of the broth to the skillet and boil over high heat, scraping up any browned bits, until reduced to 1 cup, about 15 minutes.
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BrothBroth
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7
Pour the broth over the bread and toss; let stand, tossing occasionally, until the stuffing is cool and evenly moistened, about 10 minutes. Season with salt and pepper.
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Salt And PepperSalt And Pepper
StuffingStuffing
BreadBread
BrothBroth
8
Using your fingertips, loosen the chicken skin: begin at the tip of the breast and work your way up the breast and down the thighs. Tuck the sliced garlic under the skin. Loosely pack 1 1/2 cups of the bread stuffing into the cavity, mounding it slightly around the opening.
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StuffingStuffing
Whole ChickenWhole Chicken
GarlicGarlic
BreadBread
9
Set the chicken on a rack in a roasting pan and season very generously with salt and pepper. Roast the chicken for 30 minutes, or until the skin is lightly golden.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
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Roasting PanRoasting Pan
10
Spread the carrots in the pan and roast the chicken for 1 hour longer, until it is deep golden and the juices run clear when a thigh is pierced.
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CarrotCarrot
Whole ChickenWhole Chicken
SpreadSpread
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Frying PanFrying Pan
11
Transfer the chicken and carrots to a platter.
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CarrotCarrot
Whole ChickenWhole Chicken
12
Meanwhile, spoon the remaining stuffing into a small baking dish and drizzle with 1/4 cup of the chicken stock.
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Chicken StockChicken Stock
StuffingStuffing
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Baking PanBaking Pan
13
Bake the stuffing for about 15 minutes, or until hot and crisp on top.
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StuffingStuffing
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OvenOven
14
Strain the chicken pan juices into a small saucepan. Set the roasting pan over high heat, add the remaining 1 cup of stock and bring to a boil, scraping up any browned bits. Strain the stock into the saucepan and boil until reduced to 3/4 cup, about 15 minutes. Spoon off any fat and season the sauce with salt and pepper.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
SauceSauce
StockStock
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Sauce PanSauce Pan
15
Transfer to a gravy boat and serve with the chicken and stuffing.
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StuffingStuffing
Whole ChickenWhole Chicken
GravyGravy
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Gravy BoatGravy Boat
16
Make Ahead: The recipe can be prepared through Step 4 and refrigerated for 1 day.
17
Wine Recommendation: The salty, rich stuffing suggests a round, fruity-style Chardonnay, like the bargain 1999 Rosemount. Alternatively, consider a smooth and fruity Spanish red Rioja, like the 1993 Faustino Martinez Faustino I Gran Reserva or the inexpensive 1997 Montecillo Crianza.
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ChardonnayChardonnay
StuffingStuffing
WineWine
DifficultyExpert
Ready In45 m.
Servings4
Health Score54
Dairy FreeVery Healthy
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
OccasionsThanksgiving
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