Roast chicken with pancetta-herb stuffing

Don't throw out bread/buns if they start to get stale - put them into the freezer and use for breadcrumbs!

I don't think I've ever bought breadcrumbs from the store - just warm up and dry-out (but not toast) the frozen bread/buns in an oven at a low temp (eg 275F) and then food process.  Voila - breadcrumbs.

Adding white wine and stock to the roasting tin keeps everything moist and makes great gravy. 

Ingredients

Stuffing

• 1/2 red onion, finely diced
• 2 thick (1/4") slices of pancetta, diced
• handful of fresh herbs (basil with some oregano and mint)
• 2 hot dog buns (frozen)
• Dash of Amontillado (Spanish Sherry)

• Large (5lb) chicken
• 2.5 lbs red potatoes
• 1 cup chicken stock
• 1 cup white wine

• Olive oil
• Salt and pepper

Instructions

1.  Remove chicken from the fridge to bring to room temperature whilst you prepare the stuffing.

2.  Heat the oven to 275F,  and put the frozen hot dog buns on the rack for 10 minutes

3.  Heat a frying pan with dash of olive oil,  then gently fry the red onion for 2-3 minutes on medium heat.  Add the pancetta and continue to fry until the pancetta starts to turn golden.

4.  Add a healthy dash of Amontillado, lower heat and reduce for about 3 minutes.   Remove from heat.

5.  Take the hot dog buns and put them into a food processor,   add the herbs and process for a minute or so until you have breadcrumbs.

6.  Put the herb breadcrumbs into a large mixing bowl and add the pancetta-onion mixture.  Stir well.

7.  Heat oven to 450F.  Put a large roasting tin with dash of olive oil into the oven to heat up.

8.  Stuff the cavity of the chicken with the stuffing.   Drizzle olive oil over the chicken and season skin with salt and pepper.

9.  Put the chicken into the hot roasting tin and put into the oven for 10 minutes.

10.  Meanwhile,  prepare the potatoes - cut into quarters and wash.  Leave peel on - it's healthy!

11.  Take out the roasting tin,  add the potatoes,   coating them in the oil and juices from the chicken.  Season the potatoes with salt and pepper.

12.  Pour the wine and chicken stock into the roasting tin,   put back into the oven and reduce heat to 350F.

13.  Cook for another 60-90 minutes,  checking every 20-30 minutes to turn the potatoes.

14.  Serve with vegetables,  eg steamed corn on the cob and green beans.