Autumn Roasted Chicken with Stuffing – Grapevine Magazine

Ingredients

• 2 oz (60 g) pancetta or bacon, diced
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 Tbsp (4 g) chopped fresh sage or 2 tsp dried sage
• 2 tsp chopped fresh thyme or 1 tsp dried thyme
• 1 clove garlic, minced
• ½ cup (125 mL) dry white vermouth
• 3 cups (150 g) diced day-old sourdough bread (some crusts included)
• ¼ cup (32 g) chopped fresh Italian parsley
• Salt and black pepper
• 4 lb (1.8 kg) whole chicken
• Olive oil, for basting the chicken
• Paprika, for sprinkling