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! 🙂
- 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
Preheat oven to 235-degree C (450-degree F).
Rinse chicken and dry with a clean kitchen cloth. Season the inside of the chicken with salt and pepper.
Place 2 sprigs of rosemary, 2 sprigs of sage, prosciutto, ham, pancetta and 2 tbsp of butter inside the chicken.
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.
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.
Take the chicken out of the oven and put aside to rest for at least 15 minutes before serving.