Pollo intero arrosto ripieno di pancetta e sedano con verdure al forno

Ingredienti

• 5.3 ounces bacon, diced
• 1 yellow onion, chopped
• 1.8 ounces celery, chopped
• 2 teaspoons parsley, chopped
• 1 cup breadcrumbs
• Salt and pepper to taste
• 4 pound whole chicken
• Salt, pepper, cayenne pepper, rosemary, oregano for seasoning
• 2.4 pounds potatoes, peeled and cut into chunks
• 3 carrots, peeled and sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon sweet paprika
• 1 1/2 teaspoons oregano
• Pepper and cayenne pepper to taste

Preparazione

1. 1

   Prepare the Stuffing: In a skillet, fry the diced bacon until crispy, then remove from heat. Using the bacon fat left in the skillet, sauté the chopped onion first, then add the celery and cook until soft. Add chopped parsley, breadcrumbs, salt, and pepper to the skillet, mix in the crispy bacon, then remove from heat and set aside.

2. 2

   Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for roasting the chicken and vegetables simultaneously.

3. 3

   Season and Stuff the Chicken: Season the inside cavity of the chicken with salt and pepper. Fill the cavity with the prepared stuffing. Then, truss the chicken to keep the stuffing securely inside and rub the outside with a blend of salt, pepper, cayenne pepper, rosemary, and oregano for robust flavor.

4. 4

   Prepare the Vegetables: Place the prepared potatoes, carrots, chopped onion, and minced garlic in the roasting pan around the chicken. Season the vegetables with salt, sweet paprika, oregano, pepper, and cayenne to complement the chicken’s flavors.

5. 5

   Roast the Chicken and Vegetables: Roast everything in the preheated oven for about 90 minutes until the chicken skin is golden brown and a meat thermometer inserted into the thickest part reads 165°F, ensuring the chicken is fully cooked and juicy.