This recipe is adapted from “Spain: A Culinary Road Trip” and appears in “Good Meat.” Makes 6 servings.
Ingredients
1/2 cup diced pastured pork bacon or pancetta, cut into 1/4-inch cubes
1/4 cup crumbled pork and fennel sausage or sweet Italian sausage
1 pastured whole chicken, 4-5 pounds
3 to 4 cups chicken stock
1/2 teaspoon salt
Freshly ground pepper
Directions
Heat the oven to 200 degrees. Combine the bacon and sausage meat in a bowl; stuff the mixture firmly into the chicken cavity. Put the chicken in a Dutch oven; add the chicken stock. Sprinkle chicken with salt and pepper to taste. Cover the pot, adding foil or parchment paper if necessary to maintain a tight seal.
Cook until tender and almost falling off the bone, 8-12 hours, adding more stock if needed. Serve the chicken whole, or shred the meat from the bones. Drizzle with the pan juices.
Nutrition information: Per serving: 409 calories, 52 percent of calories from fat, 23g fat, 6g saturated fat, 134mg cholesterol, 4g carbohydrates, 44g protein, 569mg sodium, 0g fiber
