Stuffed Chicken with Vegetables and Pancetta

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If not too lazy, then from the available and familiar products, for example, from ordinary chicken, you can cook something very tasty. Stuffed chicken with vegetables and a dried brisket (pancetta) will successfully replace boiled sausage on sandwiches, or it will be a good cold snack on the festive table.

Chicken prepared according to this recipe turns out to be very tasty, moreover, without bones, which is very convenient, because it is not always pleasant to gnaw bones during a festive dinner.

Time for preparing: 2 hours
Servings Per Container: 8

Ingredients for Stuffed Chicken with Vegetables and Pancetta

2 kg of chicken;
100 g pantchetta or raw smoked brisket;
150 g of white bread;
150 g celery;
150 g of red bell pepper;
100 g leek;
150 g of onions;
garlic, chili, thyme, black pepper.

The method of cooking stuffed chicken with vegetables and pancetta

We chop the chicken carcass. To begin with, it should be thoroughly washed and dried, then put the chicken breast down, make a cut on the skin along the ridge, carefully cut the meat along with the skin from the bones, leave the wings and legs.

So, after cutting the chicken, we get - chicken skin with wings and legs, skeleton, fillet (we make minced meat from it) and a little chicken fat (I advise you to cut it from all possible areas). Season the skin and meat with spices, garlic, leave for 30 minutes in the refrigerator, and from the remaining bones you can cook the broth, which is always useful.

We cut a small piece of fatty pork belly very finely, melt the chicken fat in a pan, remove the cracklings, fry the brisket in fat, then add the finely chopped onions, leeks, sliced in half rings, and several celery stalks.

Putting the stuffing. Soak white bread in milk, squeeze, add minced chicken, vegetables fried with pancetta, chop finely red bell pepper and hot chili pod. Season the filling with salt, spices, put a few crushed cloves of garlic, mix everything thoroughly.

We fill the chicken skin with the resulting minced meat, stuff it into the legs, in general, distribute it evenly. If you get a lot of fillings, then there is nothing wrong with that, since the skin stretches well.

We chop off the skin with a bamboo skewer or sew the incision site with culinary thread.

We attach wings and legs to the carcass to give our chicken a “presentation”. In the baking dish we put onions, cut into thick rings, put stuffed chicken on it, pour some water on the bottom of the pan.

We bake the chicken for 1 hour at a temperature of 180 degrees, periodically pour over the juice that is formed during baking.

Cool the finished chicken, put it under load in the refrigerator for several hours.

A good cook always uses the fat left over from roasting chicken. We collect the sauce with slices of onion from the pan, add a little red wine or regular ice-cream cranberries, a little sugar or honey, boil the sauce over low heat, and then grind it in a blender.

Cut cooled stuffed chicken with vegetables and pancetta into thick slices, serve with cranberry sauce. Enjoy your meal!