Buttermilk Roast Chicken with Sourdough, Leek and Pancetta Stuffing

A succulent buttermilk roast chicken with a rustic sourdough, leek and pancetta stuffing.

Buttermilk roast chicken with sourdough, leek and pancetta stuffing

A roast chicken is a wonderful treat one of the best. Especially when your the one taking it out of the oven to carve because you get all the crispy little pieces and the succulent oysters on the back of the chicken. We don’t have a whole chicken that often but when we do we try to use every bit of it, using the carcass to make a delicious stock. To be honest there is very little you need to do to improve upon a simple roast chicken but I’ve been wanting to brine one in buttermilk for a while now. The result is all about the texture it is just so juicy and tender and of course all the herbs add a wonderful flavour too.

Buttermilk roast chicken with sourdough, leek and pancetta stuffing

Buttermilk roast chicken with sourdough, leek and pancetta stuffing

Buttermilk roast chicken with sourdough, leek and pancetta stuffing

To accompany the chicken I made a rustic, chunky sourdough stuffing with leeks, pancetta and sage. The chunkier stuffing means more surface area to soak up all the delicious flavours.  We will probably still have a turkey and a more traditional stuffing for Christmas day but this would be lovely if you fancied a little twist for your Christmas roast. I hope you all have a really wonderful Christmas if you celebrate and I will be back here next week with a treat for New Years eve.

Merry Christmas everyone xx

Buttermilk roast chicken with sourdough, leek and pancetta stuffing

Buttermilk roast chicken with sourdough, leek and pancetta stuffing

Buttermilk Roast Chicken with Sourdough Leek and Pancetta Stuffing

Buttermilk roast chicken with sourdough, leek and pancetta stuffing Leave chicken in buttermilk overnight

  • Total Time: 1h 30m

Ingredients

For chicken

  • 1 Large whole chicken
  • 1 L Buttermilk
  • 2 tbsp. Salt
  • Black Pepper
  • Sprig of rosemary
  • 1 Bulb garlic halved plus two cloves for the buttermilk brine
  • 1 Onion halved
  • 1 Carrot roughly chopped
  • 2 Celery stick roughly chopped
  • 1 Lemon halved
  • Thyme
  • 50 Melted butter

For stuffing

  • 400 g Sourdough cut into chunks
  • 2 tbsp. Butter
  • 1 Leek chopped
  • 160 g Pancetta cubed
  • Small bunch of sage chopped
  • 200 ml Chicken stock

Instructions

For chicken

  1. In a large bowl add the buttermilk, salt, black pepper, bay, two cloves of garlic and rosemary whisk together. Submerge the chicken in the buttermilk and cover with cling film or put in a zip lock bag and put in the fridge overnight.
  2. Preheat the oven to 200c/180fan. Remove the chicken from the buttermilk and pat dry with kitchen paper. Stuff the chicken with the garlic, lemons and thyme. Gently loosen the skin away from the breast and slip under a couple of bay leaves. Tie the legs together with string. Put the onion, carrot and celery in a roasting tin and place the chicken on top. Brush the chicken liberally with melted butter and sprinkle with salt and pepper. Cook for 1 hour covered and 20 - 30 minutes uncovered basting occasionally with more melted butter. cook until the juices run clear and the skin is golden and crispy.

For stuffing

  1. For the stuffing place the sourdough chunks on a baking tray and place in the oven for about 10 minutes until slightly toasted. In a pan add some butter and fry the leek and pancetta. Pour the chicken stock over the bread and mix in the leek, pancetta and chopped sage. Cook for another 15 minutes.

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