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For the stuffing balls

Nutrition: per serving

  • kcal828
  • fat52g
  • saturates19g
  • carbs19g
  • sugars2g
  • fibre1g
  • protein71g
  • salt2.57g

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Season the chicken inside and out, then place in a large roasting dish. Rub all over with the oil. Place in oven, then cook for 1 hr 30 mins, spooning oil and juices over the bird a few times during cooking.

  • step 2

    Meanwhile, make the stuffing. Whizz the bread and parsley in a food processor or grate the bread on the biggest holes of a grater. Mix with the rest of the stuffing ingredients, apart from the pancetta or bacon, in a large bowl. Use your hands to shape into 12 balls, then wrap a slice of pancetta or bacon around each.

  • step 3

    Test if the chicken is done by inserting a skewer into the thigh meat; when the juices run clear, remove from the roasting dish. Place on a serving plate and loosely cover with foil. While the chicken is resting, pour away any excess fat from the dish and tip in the stuffing balls. Cook for 20 mins until crisp and golden. Serve alongside the chicken.

Recipe from Good Food magazine, September 2009

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Comments, questions and tips (5)

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Overall rating

A star rating of 5 out of 5.1 rating

elgie64

Tried the pancetta and ricotta stuffing alongside individual roast chicken breasts - even did a vege-ham wrapped equivalent for my other half. The stuffing is light and very tasty and can easily be adapted with different herbs (I didn't have thyme so left it out) and I used granary bread for my…

foodfood123

Tried this recipe on the strength of a friend's recomendation, and can honestly say the balls are not bad, not great. As I'm not a great lover of thyme, I could taste this straight away, would make again but leaving out the thyme. Paxo wins for me I'm afraid

foodfood123

Two Friends at work raved about the stuffing balls, so will give it a go for Sunday Lunch and let u know my verdict

amp1043 avatar

amp1043

A star rating of 5 out of 5.

Have just finished eating this. It's very good. I added some Italian herbs to the chicken. It took a bit longer to make than I thought it would but well worth the effort. Also, I rolled the stuffing into a sausage shape rather than balls because it's easier to wrap. Will make again!

vivienspiteri

This sounds good. Might give it a go tonight.

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