Main
Recipes
Course
Dinners
Roasted Chicken with Kale and Pancetta Stuffing Recipe

Roasted Chicken with Kale and Pancetta Stuffing Recipe

Posted by

Rate It!

Roasted Chicken with Kale and Pancetta Stuffing

Add your photo!

Ingredients

Count

Nutrition

2074

Calories

Comments Print recipe

Ingredients:

Serving

1/2 lb sliced white peasant bread, crust removed
1/4 lb thinly sliced pancetta
1 medium onion, finely chopped
1 small celery rib, finely chopped
4 garlic cloves, 2 minced and 2 thickly sliced
1/2 lb kale , thick stems discarded, leaves coarsely chopped
2 tsp finely chopped rosemary
1/4 tsp crumbled dried sage
kosher salt and freshly ground pepper
3 1/4 cups chicken stock or canned low-sodium broth
1 3 1/2- lb chicken, rinsed and patted dry
6 medium carrots, sliced 1/4 inch thick

Directions:

Preheat the oven to 450°. Spread the bread slices directly on the racks in the oven and toast for about 3 minutes, or until dry and lightly browned, turning halfway through; let cool. Tear the slices into 1/2-inch pieces and transfer to a large bowl.
In a skillet, cook the pancetta over moderate heat, turning once, until crisp, about 5 minutes. Chop the pancetta and add to the bowl with the bread.
Add the onion, celery and minced garlic to the skillet and cook, stirring frequently, until softened, about 5 minutes. Add the kale, rosemary, sage and a generous pinch each of salt and pepper and cook over moderate heat until the kale is wilted, about 3 minutes. Scrape the vegetables into the bowl with the bread.
Add 2 cups of the broth to the skillet and boil over high heat, scraping up any browned bits, until reduced to 1 cup, about 15 minutes. Pour the broth over the bread and toss; let stand, tossing occasionally, until the stuffing is cool and evenly moistened, about 10 minutes. Season with salt and pepper.
Using your fingertips, loosen the chicken skin: begin at the tip of the breast and work your way up the breast and down the thighs. Tuck the sliced garlic under the skin. Loosely pack 1 1/2 cups of the bread stuffing into the cavity, mounding it slightly around the opening.
Set the chicken on a rack in a roasting pan and season very generously with salt and pepper. Roast the chicken for 30 minutes, or until the skin is lightly golden. Spread the carrots in the pan and roast the chicken for 1 hour longer, until it is deep golden and the juices run clear when a thigh is pierced. Transfer the chicken and carrots to a platter.
Meanwhile, spoon the remaining stuffing into a small baking dish and drizzle with 1/4 cup of the chicken stock. Bake the stuffing for about 15 minutes, or until hot and crisp on top.
Strain the chicken pan juices into a small saucepan. Set the roasting pan over high heat, add the remaining 1 cup of stock and bring to a boil, scraping up any browned bits. Strain the stock into the saucepan and boil until reduced to 3/4 cup, about 15 minutes. Spoon off any fat and season the sauce with salt and pepper. Transfer to a gravy boat and serve with the chicken and stuffing.
Make Ahead: The recipe can be prepared through Step 4 and refrigerated for 1 day.
Wine Recommendation: The salty, rich stuffing suggests a round, fruity-style Chardonnay, like the bargain 1999 Rosemount. Alternatively, consider a smooth and fruity Spanish red Rioja, like the 1993 Faustino Martinez Faustino I Gran Reserva or the inexpensive 1997 Montecillo Crianza.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2074.43 Kcal (8685 kJ)
Calories from fat	461.92 Kcal
		% Daily Value*
Total Fat	51.32g	79%
Cholesterol	103.92mg	35%
Sodium	17335.53mg	722%
Potassium	2560.63mg	54%
Total Carbs	341.35g	114%
Sugars	55.89g	224%
Dietary Fiber	15.23g	61%
Protein	58.41g	117%
Vitamin C	115.4mg	192%
Vitamin A	1.5mg	49%
Iron	4.6mg	26%
Calcium	748.8mg	75%

Amount Per 100 g
Calories	237.91 Kcal (996 kJ)
Calories from fat	52.98 Kcal
		% Daily Value*
Total Fat	5.89g	79%
Cholesterol	11.92mg	35%
Sodium	1988.19mg	722%
Potassium	293.67mg	54%
Total Carbs	39.15g	114%
Sugars	6.41g	224%
Dietary Fiber	1.75g	61%
Protein	6.7g	117%
Vitamin C	13.2mg	192%
Vitamin A	0.2mg	49%
Iron	0.5mg	26%
Calcium	85.9mg	75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Herb-Roasted Leg of Lamb with Vegetables and Jus

Onions, peeled (roots trimmed but still attached) and qua... and 11 more..
Jack's Chardonnay and Red Lentil Soup

Diced onion, Diced celery and 9 more..
Pasta E Ceci - Pasta With Chickpeas

Onion, peeled and finely chopped and 12 more..
Roast Leg of Lamb with Fresh Mint Sauce

Red onion, peeled , halved lengthwise and sliced and 12 more..
Spanish Style Paella

Olive oil and 25 more..
Tim Mcgraw's Chicken and Dumplings!

Roasting chicken (4- to 5-lb, or 2 small chickens) and 28 more..
French Chicken in a Pot (America's Test Kitchen)

Whole roasting chickens, giblets removed and discarded, w... and 9 more..
Chicken Noodle Soup

Olive oil, Carrot, chopped, Onion, chopped and 11 more..