Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
- 1 (4-5 pound) organic, free-range chicken
- Sea salt and freshly ground pepper
- 3-4 sprigs fresh thyme, stems removed and chopped
- 3 sprigs fresh rosemary, stems removed and chopped
- 1 tablespoon olive oil
- For the Stuffing:
- 2 tablespoons olive oil
- 1 small sweet onion, chopped
- 1 stalk celery, chopped
- 1 shallot, chopped
- 2 cloves garlic, chopped fine
- ½ pound shiitake or hen of the woods (maitake) mushrooms, chopped
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme or sage
- Pinch of cayenne (optional)
- 1 cup cooked wild rice
- 2 cups cubed stale bread (corn bread or any artisan bread is great)
- ½ cup white wine or broth
- For pan gravy:
- 11/2 cups wine or chicken stock
Discard the giblets or reserve for stock. Rinse the chicken with cool water and pat dry with paper towels. Trim any excess fat away from both openings.
Generously salt and pepper the inside cavity of the chicken.
Mix together the thyme and rosemary in a small bowl.
Sprinkle one tablespoon of the herbs inside the cavity.
Rub the outside of the chicken with 1 tablespoon of the olive oil and season with salt and pepper. Sprinkle a tablespoon of the chopped herb mix under the skin of the breast.
Place the chicken in a roasting pan, breast side up.
Prepare the Stuffing: Heat the olive oil over medium flame in a large skillet. Add the onions, celery, shallot, garlic and mushrooms and cook for 7-8 minutes, until the vegetables begin to turn golden in color.
Add the cayenne, herbs and wild rice, and stir thoroughly. Remove from heat. Add the bread and half of the broth. Toss the mixture together, adding more broth if needed so the mixture is moist but not soggy. Season to taste.
When the mixture has cooled to room temperature, loosely pack the cavity of the bird with the stuffing and tie the legs together to secure the stuffing. Any leftover stuffing can be baked in a separate dish during the last 20 minutes of preparation.
Roast the chicken for 15 minutes and reduce heat to 375’. Continue roasting for about 1 hour. The juices should run clear when you pierce the joint between the leg and thigh.
Place the chicken on a platter and let the bird cool for about 10 minutes before carving. This seals in the juices.
If you want to make a quick sauce, drain off as much fat as possible and place the pan over high heat. Add the wine or stock, and whisk up any brown bits that are stuck to the bottom of the pan. Let the sauce reduce to about ¾ cup, season to taste and serve.
Serves about 4
Copyright 2011 by Jen Hoy