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Home » Recipes » Mains » Tuscan-Style Roast Chicken

Tuscan-Style Roast Chicken

April 16, 2017 By Neriz Leave a Comment

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Tuscan-Style Roast Chicken pic2|foodandjourneys.net width=

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. 🙂

Tuscan-Style Roast Chicken pic1|foodandjourneys.net

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! 🙂

Tuscan-Style Roast Chicken pic1
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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.


 

Filed Under: Mains Tagged With: chicken, italian recipes

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I’m Neriz and this is my blog. I am originally from Manila, Philippines, but I have been living in Stockholm for years. I love cooking, traveling, and reading, not necessarily in that order, but it all depends on the time of the day, and the day of the week ;-)
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