If you are not too lazy, you can cook something very tasty from affordable and familiar products, for example, from ordinary chicken. Stuffed chicken with vegetables and dried bacon (pancetta) will successfully substitute boiled sausage on sandwiches, or it will be a good cold snack on a festive table.
The chicken cooked according to this recipe turns out to be very tasty, besides, without bones, which is very convenient, because it is not always pleasant to gnaw the bones during a festive dinner.
- Cooking time: 2 hours
- Servings: 8
Ingredients for Stuffed Chicken with Vegetables and Pancetta
- 2 kg chicken;
- 100 g pan-cheese or smoked bacon;
- 150 grams of white bread;
- 150 g celery;
- 150 g of red sweet pepper;
- 100 g leek;
- 150 g onions;
- garlic, chili pepper, thyme, black pepper.
The way of cooking stuffed chicken with vegetables and pancetta
We split the chicken carcass. For a start, it should be thoroughly washed and dried, then put the chicken breast down, make a cut on the skin along the ridge, carefully cut off the meat along with the skin from the bones, leave the wings and tibia.
So, after cutting the chicken, we get - chicken skin with wings and legs, a skeleton, fillet (we make mince from it) and some chicken fat (I advise you to cut it off 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 boil broth, which is always useful.
Cut a small piece of fatty pork belly very finely, melt chicken fat in a pan, remove the bacon fat, fry the brisket in fat, then add chopped onion, leek, sliced half rings, and a few celery stalks.
We collect stuffing. White bread is soaked in milk, squeezed, add minced chicken, fried vegetables with pancetta, chop finely red sweet peppers and hot chili peppers. Season the stuffing with salt, spices, put a few crushed cloves of garlic, mix everything thoroughly.
Fill the chicken skin with the resulting minced meat, stuff it into the legs, in general, distribute it evenly. If the fillings turn out a lot, then there is nothing terrible about it, since the skin is well stretched.
Balk the skin with a bamboo skewer or sew the incision site with a culinary thread.
We tie wings and legs to the carcass to give our chicken a “presentation”. In a baking dish put onions, chopped thick rings, put on it stuffed chicken, pour a little water on the bottom of the form.
Bake the chicken for 1 hour at a temperature of 180 degrees, periodically pour juice, which is formed during baking.
Cool the cooked chicken, put it under the load in the refrigerator for several hours.
A good cook always uses the fat left over from roasting chicken. We collect the sauce with onion slices from the pan, add some red wine or plain frozen cranberries, some sugar or honey, boil the sauce over low heat, and then grind it in a blender.
Cut the cooled, stuffed chicken with vegetables and pancetta in thick slices, served with cranberry sauce. Enjoy your meal!