Learn how to make the best-ever stuffing for your roast chicken or turkey with Curtis' simple recipe. His version uses crispy pancetta, shallots, garlic, panko breadcrumbs and a glorious hit of butter. Full recipe [ Ссылка ]. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles For more Curtis Stone recipes check out the full playlist [ Ссылка ].

ROASTED CHICKEN WITH ROSEMARY & PANCETTA STUFFING RECIPE
Serves: 8
Prep time: 20 mins
Cooking: 1 hour

1/3 cup rosemary leaves
2 tbsp (2-3 lemons) lemon zest
1 tsp freshly cracked black pepper
¼ cup coarse sea salt
¼ cup olive oil
100g pancetta, diced
170g unsalted butter
½ cup shallots, minced
1 tbsp (about 4 cloves) garlic, minced
2 cups panko (Japanese breadcrumbs)
¾ cups walnuts toasted, chopped
2 tbsp fresh flat leaf parsley, chopped
2 x 2kg whole free-range chickens
2 tbsp grape seed oil
1 tbsp plain flour
1½ cups salt-reduced chicken stock

1. In a small food processor, combine the rosemary, lemon zest, pepper, and half of the coarse sea salt. Process to finely grind the mixture. Add the remaining coarse sea salt and pulse to incorporate the salt while leaving the mixture the size of breadcrumbs. Set the rosemary salt aside.

2. In a large heavy saucepan, stir the olive oil and pancetta over medium-high heat for about 4 minutes, or until the pancetta is crisp and the fat has rendered. Using a slotted spoon, transfer the pancetta to a bowl. Add the butter to the rendered fat in the pan and reduce the heat to medium-low. When the butter has melted, add the shallots and garlic and sweat for about 12 minutes, or until the shallots are tender. Add the breadcrumbs and cook for about 2 minutes, or until the breadcrumbs have absorbed the other ingredients. Turn off the heat and add the walnuts, parsley, and reserved pancetta. Season to taste with 2 teaspoons of the rosemary salt. Allow the stuffing to cool slightly.

3. Position a rack in the centre of the oven and preheat the oven to 200°C (180°C). Fill the chicken cavities with the stuffing. Truss the chicken legs with butcher’s twine and place on a large sturdy baking tray. Drizzle each chicken with half of the oil and season generously with the rosemary salt, reserving a teaspoon or so for the gravy. Roast the chickens for about 60 minutes, or until a digital thermometer inserted into the thickest part of the chicken thigh reads 75°C. Remove the tray from the oven and allow the chickens to rest for 10 minutes.

4. While the chickens are resting, pour the pan drippings into a small liquid measuring cup. Spoon off the fat from the drippings, reserving 1 tablespoon of the fat. In a small heavy saucepan, heat the reserved fat over medium-high heat. Whisk in the flour. Whisk in the pan drippings, broth, and any juices that have accumulated from the chicken on the platter. Simmer, whisking, for about 5 minutes, or until the gravy thickens slightly. Season the gravy to taste with rosemary salt and pepper.

5. Carve the chickens and remove the stuffing from the chickens’ cavities. Serve with the gravy. Reserve any remaining rosemary salt for another use.

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