Robert Sinskey Vineyards

Roast Chicken with Wild Mushroom and Spring Onion Stuffing

This Spring stuffing is something I enjoy making when Spring onions and green garlic are in season. They add flavor and sweetness without the bite of paper skinned onions and garlic. In other seasons substitute ½ cup diced yellow onion and 2 large minced garlic cloves for the Spring aromatics. Spring mushrooms such as morels and black trumpets add a wonderful earthy flavor to the stuffing. If you can’t find wild mushrooms substitute cultivated mushrooms such as Miatake, oyster or crimini. Serves 4.

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4 – 4½ pound roasting chicken, organic or pasture-raised preferably
Kosher salt
3 cups diced bread, ½ inch cubes
Extra virgin olive oil
3 ounces thinly sliced pancetta, julienned
4 ounces assorted wild mushrooms, sliced into bite-sized pieces
1 cup thinly sliced spring onions
¼ cup thinly sliced green garlic
1 teaspoon fresh thyme leaves chopped
1 teaspoon fresh marjoram leaves, chopped
3 cups rich chicken stock

1. Salt the outside of the chicken with 1½ tablespoons kosher salt. Let sit in the refrigerator uncovered while you make the stuffing. Note: Stuffing can be made 1 day in advance and chilled overnight. Chicken can sit unstuffed in the refrigerator overnight.
2. Preheat oven to 350 degrees F.
3. Spread the bread out in a single layer on a sheet pan and toast in the oven until dry, about 15-20 minutes. Cool and place in a bowl.
4. Heat a large saute pan over medium heat. Add 1 tablespoon olive oil and then the pancetta. Cook until the pancetta is golden, about 3 to 4 minutes.
5. Add the mushrooms and cook until the mushroom juices are almost dry, about 4 to 5 minutes.
6. Add the onions and garlic and cook until wilted. Add the thyme and marjoram. Season to taste with salt and pepper. Turn mushroom mixture out into the bowl with the bread.
7. Bring the chicken stock to a boil.
8. Add enough chicken stock to moisten the bread, about 1 cup and toss well. Place the bowl in the refrigerator for 30 minutes. Check the moistness of the bread and add more stock if necessary. Bread should be slightly soft but not soaked.
9. Season stuffing with salt and pepper and toss well. Put back in the refrigerator until stuffing is thoroughly cool. Reserve leftover chicken stock in the refrigerator.
10. Preheat the oven to 425 degrees F.
11. Stuff the chicken with the stuffing. Tie the legs together with kitchen twine.
12. Drizzle the chicken with olive oil and season with freshly ground black pepper. Place in a roasting dish. Place the chicken in the oven and roast for 20 minutes.
13. Reduce oven heat to 350 degrees F and continue roasting for 1 hour 20 minutes until a thermometer stuck into the center of the stuffing reads 145 degrees F. Remove the bird from the oven.
14. Remove the bird from the pan and place on a cutting board lightly cover with foil, do not seal.
15. Spoon the stuffing into a baking dish, place uncovered in the oven for 20 minutes while the bird rests.
16. Add the reserved chicken stock to the roasting pan and place over medium flame. Bring to a boil and then reduce the heat and simmer for 2 or 3 minutes. Use a metal spatula or spoon to loosen any browned bits stuck to the pan. Strain the juices through a fine strainer into a small saucepan. Skim fat off top and season to taste with salt and pepper. Reserve.
17. Spoon the stuffing onto a serving platter. Use a small sharp knife to cut the wing from the chicken at the joint closest to the breast. Cut the wing tip off and then cut at the joint. Arrange around the stuffing.
18. Remove leg and thigh from the bird and cut at joint. Arrange around the stuffing.
19. Use a slicing knife to thinly slice the breast meat off the bone and place on top of the stuffing. Spoon the juices over the top. Serve extra juice on the side.