Name: Pancetta Roast Chicken with Walnut Stuffing
Yield: Makes 8 servings
Ingredients: 8 tablespoons (1 stick) butter, divided; Chopped hearts, livers, and gizzards reserved from chickens (optional); 1 cup chopped onion; 3/4 cup small cubes peeled carrot; 2 large fresh sage leaves, minced; 1 large garlic clove, halved; 1/4 cup dry white wine; 1 cup small cubes crustless country bread; 1/2 cup coarsely chopped walnuts; 1 large egg, beaten to blend; 1 tablespoon grated Parmesan cheese; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 4-pound chickens, rinsed, patted dry; 12 thin pancetta slices; 3 large fresh fennel bulbs, trimmed, each cut into 6 wedges

Topping the chicken with pancetta slices before roasting adds a rich flavor.

What to drink:

If you'd like to add a bottle of red to the party, Alex recommends the Scacciadiavoli 2003 Rosso di Montefalco ($15). The Sangiovese blend is made in Umbria, and its ripe flavors pair nicely with the rich ingredients (pancetta, guanciale, truffles, mascarpone) in this menu.

Recipe notes

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