Roast Chicken With Pancetta, Garlic And Rosemary

• 2 chickens, skin on
• 1/2 cup white wine
• 1/2 cup olive oil
• 2 large sprigs rosemary, roughly chopped
• 5 cloves roughly chopped garlic
• 1/2 pound pancetta
• 20 whole cloves garlic
• Fresh sprigs rosemary
• Olive oil
• 1 large white onion, diced
• 10 cloves fresh garlic
• 2 to 3 cups chicken stock

1. Bone the chickens so you have 4 halves. Marinate in olive oil, wine, chopped garlic and chopped rosemary overnight.
2. Dice the pancetta and render it almost fully, put aside. Roast the whole garlic cloves until they are soft (foil works well) and put aside. Gather rosemary and put aside.
3. In a large saute pan, brown onions and garlic in olive oil. Add chicken stock and rosemary and reduce ingredients over heat by half. Remove rosemary stems, and puree sauce until smooth and put aside .
4. In 2 large very hot oven proof saute pans (try cast iron!) place 2 chickens halves in each, with some olive oil. Place them skin side down, shake to ensure there's no sticking. Place on the lowest rack of a very hot oven, and roast until skin is crisp, and chicken is fully cooked.
5. Place several spoonfuls of sauce on plate, next the chicken. Add the pancetta, roasted garlic cloves, and rosemary on top!

chickens, white wine, olive oil, rosemary, garlic, pancetta, garlic, fresh sprigs rosemary, olive oil, white onion, garlic, chicken stock

Taken from www.epicurious.com/recipes/member/views/-roast-chicken-with-pancetta-garlic-and-rosemary-50019241 (may not work)