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Pancetta, mushroom & leek stuffed chickens

  • 0:20 Prep
  • 1:20 Cook
  • 8 Servings


  • 2 x 1.5kg whole chickens
  • 2 tablespoons olive oil
  • 200g button mushrooms, thinly sliced
  • 100g pancetta, coarsely chopped
  • 1 leek, trimmed, coarsely chopped
  • 60g (1 cup) coarse fresh sourdough breadcrumbs
  • 1/4 cup chopped fresh continental parsley
  • 1 tablespoon chopped fresh sage
  • 1 egg


  • 1
    Preheat an enclosed barbecue to 200°C. Place a wire rack in a roasting pan or foil barbecue tray. Rinse the chickens inside and out under cold running water. Pat dry with paper towel.
  • 2
    Heat half the oil in a frying pan over medium heat. Cook mushroom, pancetta and leek, stirring, for 5 minutes or until the leek is soft. Transfer to a heatproof bowl. Set aside for 5 minutes to cool slightly. Stir in the breadcrumbs, parsley, sage and egg.
  • 3
    Divide the mushroom mixture among the chicken cavities. Use unwaxed kitchen string to tie the legs of each chicken together.
  • 4
    Place chickens on the wire rack. Drizzle with remaining oil. Season with salt and pepper. Place pan or tray in the centre of the barbecue. Switch off the burners located under the pan or tray. Switch the burners on either side to low. Close the barbecue.
  • 5
    Roast for 1 1/4 hours or until the juices run clear when the thigh is pierced with a skewer. Set aside for 5 minutes to rest.

Source: taste.com.au


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