Christmas and Thanksgiving are over… but that doesn’t mean that our meals of roasted poultry and stuffing have to be! This past holiday season we perfected a delicious Roasted Chicken with Mushroom Stuffing and would love to share the recipe with you. If you have never roasted a whole chicken before, you will be pleasantly surprised at how easy it is. (If we can do it in our oven in Buenos Aires, which lacks a thermometer, we’re sure you can nail this recipe!) 🙂
A few highlights of the dish:
– Serving a beautiful, golden brown roasted whole chicken will always impress your family or guests!
– Buying a whole chicken is often cheaper than buying the individually butchered pieces
– Leftovers are great on tomorrow’s sandwiches or as snacks
– This particular recipe has a delicious addition: the chorizo sausage, which adds beautiful depth and flavor to the stuffing
Roasted Chicken with Mushroom Stuffing
You will need:
- 1 (5-pound) chicken
- 3/4 cup fresh bread, cut into 1/2-inch cubes
- 1/2 cup milk
- 2 ounces chicken liver, sautéed and chopped
- 1 small fresh pork sausage link (about 2 ounces), casing removed and browned (we recommend chorizo or Italian sausage)
- 1/2 pound button mushrooms, cleaned and diced
- 1 1/2 tablespoons minced garlic
- 2 tablespoons diced shallot
- 2 tablespoons chopped parsley
- 1/2 teaspoon thyme leaves
- 1 tablespoon butter
- Fine sea salt and freshly ground white pepper
Preheat the oven to 400° F.
Sautee the chicken liver and chop.
Rinse the chicken and pat dry. Snap both of the wings and twist them so that they lay flat against the bird’s back (doing this will prevent them from burning).
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 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. Roast for 70 to 90 minutes, or until the juices run clear when the leg is pierced and when the stuffing reaches 150 degrees F. Remove the capon to a platter and let it rest at least 10 minutes.
Wine to serve with this chicken
This chicken dish is beautifully versatile when it comes to pairing it with wine. A bold California Chardonnay will work well with the creamy stuffing, yet a lighter wine such as a Sauvignon Blanc will cut through the fats of the chicken skin and stuffing sausage. With red wines, try a full-bodied Pinot Noir from Oregon (a perfect combination with mushrooms) or an earthy California Syrah. A French Rhone blend would also beautifully compliment the flavors in this dish.
Stay away from BIG, tannic red wines, like Cabernet Sauvignon, or anything incredibly fruity, like a California Zinfandel or an Australia Shiraz. These wines will overpower the subtle herbs in the dish rather than compliment them.
Our “Sediments” on the dish
We know that for first time chicken roasters, attacking a whole chicken is a little daunting. Don’t be discouraged: we actually think that roasting a whole chicken is much easier than buying a whole chicken and butchering it yourself, and a much less “get your hands dirty” job (not that we mind!). The chicken’s innards are usually conveniently packaged and inside the chicken (make sure to take them out! We know people who have left them in… but we won’t give names).
Is the sauteed chicken liver necessary? We say “absolutely!”. It adds an entire flavor dimension that an ordinary stuffing doesn’t have. Worried that your guests will be turned off by the chicken liver? Trust us: they won’t know it is in there! If eating a chicken liver grosses you out, we have just one question to ask: “Do you KNOW what’s in a chicken nugget?”. 🙂