Are you hosting a small crowd this holiday season? If you’re having a cozy Thanksgiving dinner this year, you may want to roast a large chicken instead of a turkey. Chef Eric Ripert, owner of New York City’s famed Le Bernardin and author of “Avec Eric: A Culinary Journey,” shares a delicious recipe inspired by his grandmother.
Roasted chicken with mushroom stuffingEric Ripert
Preheat the oven to 400° F.
Rinse the chicken and pat dry. Remove the wings and reserve.
Season the bird inside and out with salt and pepper.
Soak the bread in the milk. Squeeze out the excess milk from the bread and place in a large bowl. Add the egg, chicken liver, sausage, mushrooms, garlic, shallot, and parsley; season with salt and pepper. Season the cavity of the capon with salt and pepper and fill with the stuffing. Tie the legs together with kitchen string.
Place the wings in a roasting pan and place the chicken on top of the wings. Roast for 70 to 90 minutes, or until the juices run clear when the leg is pierced and the stuffing reaches 150 degrees F. Remove the capon to a platter and let it rest at least 10 minutes
Place the roasting pan over high heat and add the chicken stock to deglaze the pan, stirring the browned bits in the bottom of the pan. Bring to a boil, and then remove from the heat. Strain into a small pot. Season to taste with salt and pepper.
To serve, carve the chicken and slice the breast meat and leg meat. Serve 2 slices of each and a spoon of the stuffing. Spoon the sauce over the plate and pass the extra sauce at the table. Serve immediately.