- 8 tablespoons (1 stick) butter, divided
- Chopped hearts, livers, and gizzards reserved from chickens (optional)
- 1 cup chopped onion
- 3/4 cup small cubes peeled carrot
- 2 large fresh sage leaves, minced
- 1 large garlic clove, halved
- 1/4 cup dry white wine
- 1 cup small cubes crustless country bread
- 1/2 cup coarsely chopped walnuts
- 1 large egg, beaten to blend
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 4-pound chickens, rinsed, patted dry
- 12 thin pancetta slices
- 3 large fresh fennel bulbs, trimmed, each cut into 6 wedges
- Preheat oven to 400°F. Melt 1/4 cup butter in large skillet over medium heat. Add giblets (if using), onion, carrot, sage, and garlic. Sauté until carrot is tender, about 10 minutes. Add wine; simmer until evaporated, scraping up browned bits. Remove from heat. Mix in bread, walnuts, egg, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Spoon stuffing into cavities of chickens; skewer cavities closed. Rub each chicken with 2 tablespoons butter; sprinkle with salt and pepper. Arrange in roasting pan. Lay 6 pancetta slices atop each to cover. Surround with fennel.
- Roast chickens and fennel 45 minutes. Turn fennel over. Roast until chickens are golden and thermometer inserted into thickest part of thigh registers 165°F, basting with pan juices, about 30 minutes. Transfer chickens and fennel to platter. Let rest 10 minutes.
- Tilt roasting pan; spoon fat from pan juices. Serve chickens with pan juices.
- Pancetta (Italian bacon) is sold in the deli case of many supermarkets and at Italian markets.