Porchetta-Style Chicken

Herb Mixture (make first!)

• 1 bunch flat leaf parsley, finely chopped
• 1 bunch fresh sage, finely chopped
• 1 bunch fresh thyme, finely chopped
• 1⁄2 bunch fresh rosemary, finely chopped
• 2 lemons, zested

Porchetta

• 1 cup shallots, finely chopped
• 1 head garlic, minced
• sea salt and freshly ground black pepper
• 1 large Stemmler’s chicken breast, boneless, skin-on
• 2 Stemmler’s chicken thighs, boneless, skin-on
• 1 cup herb mixture
• 2 ounces port
• 1⁄4 cup extra virgin olive oil
• sea salt and freshly ground black pepper
• 6-8 pieces butcher’s twine
• 1 cup white wine
• olive oil

Preheat oven to 400F.

To make the herb mixture, Chop all the herbs and place in a separate bowl. Add the lemon zest and combine everything together. Set aside as well.

Add the finely chopped shallots to a hot pan with 1⁄8 cup of olive oil. Sweat them off for a couple minutes, stirring frequently, adding the garlic and a couple pinches of salt and pepper. Let the shallots get translucent in colour then set aside to cool.

Slice the chicken breast, opening up the thick part, to make it similar thickness so it can lay evenly flat.  Lay the breast skin side down.  Sprinkle with salt and pepper.  Spread the cooled shallots over the flattened breast.  Layer the chicken thighs skin side down on top of shallots. Sprinkle with salt and pepper.  Take one cup of herb mixture and spread on top of the thighs.  Drizzle with port and oil.

Begin to roll the chicken lengthwise, keeping it as tight as you possibly can. Once the entire piece is rolled up, make sure the seam of the chicken sits at the bottom. Begin to tie the pieces of twine around the chicken about an inch apart, to hold the roll in place. Once the chicken is fully tied, set on a rack inside a roasting pan, drizzle once more with olive oil then add the wine to the pan.

Place the roasting pan in oven at 400F for 15 minutes then reduce temperature to 325F for 45 minutes. Internal thermometer temperature should read 165F.

When you’re ready to serve it, use a pair of scissors to cut all the strings. Slice the meat to your desired thickness and plate it with your favorite starch and vegetables.