Mushroom Stuffed Chicken with Spring Vegetables

By KrissyW330

Baby vegetables are more tender and flavorful. If they aren't available, use larger ones but parboil them before adding them to the roasting pan.

Ingredients

• 6-8 baguette slices, 1 inch thick cut into 1-inch cubes
• 2 chickens, about 4 lbs each
• 6 Tbs unsalted butter
• 1 lb mixed fresh mushrooms, cut into halves or quarters
• 1/4 cup minced shallots
• 1 tsp salt
• 1 tsp freshly ground pepper
• 2 tsp minced fresh thyme
• 1 1/2 cups chicken stock
• 2 Tbs minced fresh flat leaf parsley
• 12-14 spring onions, all but 1 inch of the green tops cut off, then cut in half lengthwise
• 8-10 young carrots with green tops
• 14-16 baby Yukon Gold, cut in half
• 1 1/2 Tbs brandy
• Fresh rosemary and thyme sprigs for garnish

Preparation

Step 1

Preheat the oven to 400. Spread the bread cubes on a baking sheet and toast, turning once until golden brown, about 15 minutes. Set aside. Reduce the oven temp to 350.

In a frying pan over medium heat, melt 4 Tbs of butter. Add half the mushrooms, the shallots, 1/2 tsp each of salt and pepper and the thyme. Cook, stirring, until the mushrooms are tender, 4-5 minutes. Add 1/2 cup of the stock and transfer to a bowl. Stir in the bread crumbs and parsley.

Rub each chicken inside and out with the remaining 2 Tbs butter. Season with the remaining 1/2 tsp each salt and pepper. Pack the cavities snugly with the stuffing and truss the legs with string. Place in roasting pan and roast for 30 minutes. Removed the chickens from the oven and discard the string. Place the vegetables around the chickens and turn to coat with the pan juices. Roast until an instant read thermometer registers 170 and the vegetables are tender about 1 hour longer.

Discard all but 2 Tbs of the juices from the roasting pan, place over medium heat, add all remaining mushrooms and cook until just softened, 2-3 minutes. Using a slotted spoon, transfer the mushrooms to a bowl. Turn off the heat. Add the brandy and 1/4 cup stock, scraping up any browned bits on the pan bottom. Return the heat to medium high, add the remaining 3/4 cup stock and cook stirring until the sauce is reduced and thickened, 1-2 minutes. Stir in the mushrooms remove from heat and cover to keep warm.

Remove the stuffing and carve the chickens.