Lemon, Pancetta and Rosemary Chicken
Lemon, Pancetta and Rosemary Chicken Roasted chicken stuffed with lemon and herbs, featuring a mascarpone and pancetta layer under the skin with homemade gravy.
Ingredients
- 1 tbsp Flour for gravy
- 150 g Mascarpone
- 2 piece Lemon finely zested and halved
- 100 ml White Wine for gravy
- 600 ml Chicken Stock for gravy
- 2 kg Chicken oven-ready, thawed if frozen, giblets removed
- 80 g Pancetta chopped
- 1 bunch Rosemary fresh
- 1 bunch Thyme fresh
- 1 piece Salt to taste
- 1 piece Black Pepper freshly ground, to taste
- 2 piece Onion thickly sliced
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