Chicken with pancetta and lemon (recipe)
| Chicken with pancetta and lemon (recipe) | |
|---|---|
| Name | Chicken with pancetta and lemon |
| Ingredients | Roasting chickens • Pancetta • Lemons • Butter • Salt • Pepper • Flour • Low sodium chicken broth • Chicken broth • Cornstarch • Salt |
| Cooktime (in hours) | 2 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 2.5 |
| Keto friendliness | Keto friendly |
| Calories | 702.5 |
| Fat | 54.4 |
| Protein | 47.5 |
| Carbohydrate | 4.4 |
| Fiber | 0.9 |
| Net carbohydrates | 3.5 |
| Sugar | 0.8 |
| Saturated fat | 19.6 |
| Cholesterol (mg) | 226.6 |
| Sodium | 1071.9 |
| Servings | 6 |
| Yield | 1 chicken |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Chicken with pancetta and lemon (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Chicken with pancetta and lemon (recipe) image(external)
Recipe instructions
- Wash the chicken well in cold running water, discard excess fat, and trim some of the skin if desired, squeeze out any innards stuck in the birds bones in the cavity, and run cold water well into it, with the water still running, use fingers to detach the skin from the flesh of the breasts and leg joints, being careful not to rip the skin around the openings, let the bird dry, upright in the sink, or transfer to several layers of paper towels and set aside. I don't remove the wing tips from a roasting bird, but many do, and if you are inclined to have them snipped, do it when washing the bird.
- Sort through the pancetta and set aside on a plate.
- Trim off both end tips of two lemons, and discard. Slice both lemons into very thin slices and remove all the seeds.
- Cream together the butter, salt, pepper, flour, and juice from the remaining lemon, until creamy.
- Slather a little bit of it into the cavity of the chicken, mostly the breast side.
- Put all of the lemon slices in the hen, (a few may be held back and inserted into the leg joints, but wait until it has been slathered with the butter), then pack in all of the pancetta, the chicken will be more, or less, filled.
- Wipe the remaining butter on the chicken legs, thighs, and breast, in between the skin and flesh.
- If, for some reason, a little of the breast skin tears, paste it back together with one or two toothpicks, then tie the legs tightly, replacing any pancetta cubes or lemon slices, that may have come underdone.
- Fit a roasting pan with a rack, add chicken broth to a level that will not touch the chicken.
- Put on the chicken, breast side down. Put into a preheated 350 degree oven and roast for 50 minutes exactly.
- Turn the chicken.
- Continue roasting at 350 until the chicken reaches an internal temperature of 130-140 degrees.
- Increase the heat to 400 degrees, and roast until the breast meat registers 165 degrees in its thickest part. I do not baste this chicken, but feel free, if desired.
- Remove chicken to a plate and tent loosely with foil. Make gravy.
- Remove the rack and pour drippings into a cup.
- Spoon off as much fat as desired, I leave 1-2 tablespoons, discard excess fat, or save for another purpose.
- Taste dripping, add more chicken stock if desired, if they seem to be too salty, add water, if you have no unsalted broth.
- Measure some cornstarch into a bowl, any amount is fine, it's a slurry (about 2 tablespoons would be sufficient).
- Thin, to make a paste with cold (room temperature) chicken stock or water, set aside.
- Bring drippings to a simmer, cut below the simmer and whisk in some of the starch, do not whisk all of it in at one time, lest it get to thick, do it by degrees.
- Bring the stock back to the simmer when it is thickened, and taste, reduce to coating consistency.
-
Carve the chicken and serve with the sauce, do not eat the bacon.
Food tags
Poultry, Meat,
Chicken with pancetta and lemon (recipe) details
Time:
Prep Time in Hours and Mins:2H30M
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Contributors: Prab R. Tumpati, MD
