Three Little Roosters in a Little Tin Pan
My sister asked me what I was making for lunch today, I tuned a cute jingle and said “three little roosters in a little tin pan”, with this I’ve come to the conclusion that my three year old nephew’s nursery songs have insanely brainwashed me.
The choice of the little roosters is strategic. They cook faster, they are far more juicier than chicken, no carving involved and nobody fights over who gets what. At my house, the three of us love drumsticks and wings, guess who always gets stuck with the chicken breast? Let’s just say that serving a little rooster to each table person = portion/taste/peace and strategy.
I’ve treated these roosters like “mini thanksgiving turkeys”. I stuffed them with bread, almonds and fresh herbs, wrapped each with thinly sliced pancetta, salt, pepper and NO oil. They came out of the oven speaking loud, crisp and moist, juicy, tender and succulent. No gravy needed just a roasted potato and a fresh salad on the side.
3 little roosters
9 thin slices of pancetta
3 slices of dry bread
a handful of almonds
fresh herbs: sage, rosemary, thyme
1 garlic clove
Salt the roosters inside and out - use very little salt because you will be adding the pancetta which is quite salty itself. Stuff the roosters with coarsely chopped bread, almonds, fresh herbs and garlic, leave some stuffing aside so you can sprinkle on and in between the roosters. Wrap each rooster with 3 slices of pancetta. Place the roosters in a tin pan and cover with aluminum foil. Cook in a preheated 220°C oven for 40 minutes, remove aluminum foil and cook another 10/15 minutes until golden brown.