Pancetta Roast Chicken with Walnut Stuffing Recipe

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