Tuscan-Style Roast Chicken

Happy Easter!

As always, we’re spending Easter with my in-laws in Emilia-Romagna, a region in the upper-middle part of Italy. We normally have lamb on Easter Sunday, but since I am (technically) on vacation, I am posting a recipe that I have prepared before going on our mini-Easter break. 😉

Roasting a whole chicken has got to be one of the most time-saving and delicious way of cooking a chicken.  Not to mention that you can use whatever is left to make chicken broth (and I ALWAYS do!). 🙂 When it comes to roasting, I alternate between (Fish Sauce Roast Chicken) and Tuscan-Style Roast Chicken.  They are not even remotely similar in their preparation, but they both deliver each time. 🙂

For Tuscan-Style Roast Chicken, you make the stuffing by combining pancetta, prosciutto, ham and some herbs; basically, all the typical ingredients in Tuscany. Add a bit of butter with it and some salt and pepper – and the result is almost like a ‘gamey’ taste.  I must highlight though, that using fresh herbs makes a huge difference in the taste; and sage is even more crucial to get that delicious ‘gamey’ taste to it.

I have used both Swedish Smoked Ham, as well as German Smoked Ham (we call it ‘Blacky’ in Sweden), and the result is the same. Both excellent! 🙂

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Tuscan-Style Roast Chicken

Prep Time

15 mins

Cook Time

2 hr 30 mins

Total Time

2 hr 45 mins

 

Course: Main Course

Cuisine: Italian

Servings: 4

Ingredients

• 1 to 1.3 kg whole chicken
• 1/4 cup prosciutto parma, sliced into small bits
• 1/4 cup smoked ham, sliced into small bits
• 1/8 cup pancetta, sliced into small bits
• 2 sprigs sage, fresh
• 4 sprigs rosemary, fresh
• 3 tbsp unsalted butter, divide into 2 tbsp & 1 tbsp
• salt and pepper to season

Instructions

1. Preheat oven to 235-degree C (450-degree F).

2. Rinse chicken and dry with a clean kitchen cloth. Season the inside of the chicken with salt and pepper.

3. Place 2 sprigs of rosemary, 2 sprigs of sage, prosciutto, ham, pancetta and 2 tbsp of butter inside the chicken.

4. Place the remaining 2 sprigs of rosemary to block the stuffing (and to protect them from falling out). Tie the legs of the chicken together with a kitchen thread.

5. Rub the entire outside of the chicken with the remaining 1 tbsp of butter. Place in the preheated oven. After 35 minutes, lower the temperature to 200-degree C (390-degree F) and cook for at least 35 more minutes.

6. Take the chicken out of the oven and put aside to rest for at least 15 minutes before serving.