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 hrs 30 mins

Total Time

2 hrs 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.

   
   

Last Updated on November 4, 2018