• Ingredients: 48
  • Serves: 8

Pancetta roast chicken with walnut stuffing with butter, divided, chopped hearts, livers, and gizzards reserved from chickens, chopped onion, small cubes peeled carrot, large fresh sage leaves, minced, large garlic clove, halved, dry white wine, small cubes crustless country bread, coarsely chopped walnuts, large egg, beaten to blend, grated parmesan cheese, salt, freshly ground black pepper, 4-pound chickens, rinsed, patted dry, thin pancetta slices, large fresh fennel bulbs, trimmed, each cut into 6 wedges.

Ingredients

  • 8 tbsps. butter, divided
  • Chopped hearts, livers, and gizzards reserved from chickens
  • 1 cup chopped onion
  • 3/4 cup small cubes peeled carrot
  • 2 large fresh sage leaves, minced
  • 1 large garlic clove, halved
  • 1/4 cup dry white wine
  • 1 cup small cubes crustless country bread
  • 1/2 cup coarsely chopped walnuts
  • 1 large egg, beaten to blend
  • 1 tbsp. grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 4-pound chickens, rinsed, patted dry
  • 12 thin pancetta slices
  • 3 large fresh fennel bulbs, trimmed, each cut into 6 wedges

Crust:

  • 2 1/2 cups unbleached all purpose flour
  • 1 tbsp. sugar
  • 3/4 tsp. salt
  • 1 cup chilled unsalted butter, cut into 1/2-inch cubes
  • 5 tbsps. ice water

Filling:

  • 1 cup plus 1 tbsp. sugar
  • 3 tbsps. cornstarch
  • 1/4 tsp. salt
  • 5 cups whole pitted sour cherries or dark sweet cherries
  • 1 teaspoon fresh lemon juice or 3 tbsps. fresh lemon juice
  • 1/2 tsp. vanilla extract
  • 2 tbsps. unsalted butter, cut into 1/2-inch cubes
  • 1 tbsp. milk
  • Vanilla ice cream

Turnovers:

  • 1 17.3-ounce package frozen puff pastry , thawed
  • 1 egg, beaten to blend
  • 2 tbsps. raw sugar*

Salad:

Special equipment:

  • Heavy-duty stand mixer
  • 13 x 9 x 1-inch baking sheet
  • Small offset spatula
  • Pastry bag
  • Medium star tip

Directions

  1. Step 1 Preheat oven to 400°F. Melt 1/4 cup butter in large skillet over medium heat. Add giblets (if using), onion, carrot, sage, and garlic.

    For this step you will need

  2. Step 2 Sauté until carrot is tender, about 10 minutes. Add wine; simmer until evaporated, scraping up browned bits.

    For this step you will need

  3. Step 3 Remove from heat. Mix in bread, walnuts, egg, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

    For this step you will need

  4. Step 4 Spoon stuffing into cavities of chickens; skewer cavities closed. Rub each chicken with 2 tablespoons butter; sprinkle with salt and pepper.

    For this step you will need

  5. Step 5 Roast chickens and fennel 45 minutes. Turn fennel over. Roast until chickens are golden and thermometer inserted into thickest part of thigh registers 165°F, basting with pan juices, about 30 minutes.

    For this step you will need

Ingredient tip:

Nutrition information

Calories 1,374 Carbohydrates 15 g (5%)
Fat 102 g (157%) Protein 94 g (187%)
Saturated Fat 34 g (170%) Sodium 969 mg (40%)
Polyunsaturated Fat 18 g Fiber 5 g (19%)
Monounsaturated Fat 41 g Cholesterol 425 mg (142%)