Heat the oven to 300, and cook
the bacon or pancetta (if using) in the
remaining fat in the skillet until
nearly crisp; remove with a slotted spoon.
Cook the onions, mushrooms, carrots,
celery and herbs, in batches if
necessary, until beginning to brown,
10 to 12 minutes. Transfer with the
bacon or pancetta to a large roasting
pan, then nestle the dark meat in there,
leaving room for the breasts. Add
stock or water to come about one-third
to halfway up the sides of the thighs.
03Roast uncovered for about 90 minutes,
checking occasionally to make sure
liquid levels remain sufficiently high and
stirring vegetables if they threaten to
brown too much. When thigh meat is
tender, place the breasts in the pan, and
cook until tender, 30 to 45 minutes
more, or until done. (They should register
155 on an instant-read thermometer.)04Slice breast and thigh meat and serve
on a platter with the vegetables
garnished, if you like, with parsley.