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Try this twist on a roast chicken, or make our classic roast chicken recipe here.

  • 2 chicken
    medium
  • 125g breadcrumbs
  • 1 onion
  • 2 cloves garlic
  • 125g pancetta
    diced
  • 2 tbsp plain flour
  • 1 glass white wine
  • 300ml chicken stock

    Method

    • step 1

      Heat the oven to 200c/fan 180c/gas 6. Whizz 125g breadcrumbs, 1 onion and 2 cloves of garlic in a food processor. Stir in 125g of diced pancetta and season.

    • step 2

      Stuff the neck end of 2 medium chickens with the breadcrumb stuffing, smooth the skin back over and secure with a cocktail stick.
      Put both chickens in a large roasting tin and smear them with butter. Season, then put in the oven for 1-1½ hours, or until cooked through.

    • step 3

      Transfer the chickens to a board and cover with foil. Sit the roasting tin over a medium heat on the hob and stir in 2 tbsp plain flour and cook for 1 minute.
      Stir in 1 glass of white wine and 300ml chicken stock. Bring to a simmer and bubble for 5 minutes then serve with the roast chickens.

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