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La Belle Cuisine
Roemertopf Chicken
Gourmet Archives
Stuffing:
Giblets from a 3-pound chicken (including
liver,
but
excluding neck),
chopped
2 ounces (1/4 cup) additional chicken
livers,
trimmed and
chopped
1/4 pound cooked ham, chopped
1 small onion, chopped fine
1 small garlic clove, minced
1/4 teaspoon salt
A pinch of dried thyme, crumbled
A pinch of dried sage, crumbled
2 tablespoons dry white wine
1 large egg yolk
Chicken:
A 3-pound chicken, rinsed, patted dry
2 tablespoons unsalted butter, melted
1/4 cup dry white wine
1/4 cup canned beef broth
[or chicken broth!]
Sauce:
About 1 1/4 cups canned beef broth
[or chicken broth!]
2 tablespoons crème fraîche or
heavy cream
1 tablespoon flour
1/4 teaspoon dried thyme, crumbled
Submerge both sections of a Römertopf
or similar unglazed, lidded oval
clay pot in water for 20 minutes.
Meanwhile, make stuffing: In a bowl combine giblets,
chicken livers,
ham, onion, garlic, salt, pepper to taste, thyme, and sage.
Add wine and
egg yolk and blend mixture well.
Prepare the chicken: Season inside of chicken with
salt and pepper. Fill
the cavity with the stuffing, and close the opening
with a skewer. Remove
clay pot sections from water, pat the insides dry, and
set the chicken,
breast side up, in the bottom section. Brush the chicken
with the butter,
season it with salt and pepper, and add wine and broth.
Cover pot with
lid and set it in middle of oven. Turn heat to 375 degrees F and
roast
chicken 1 hour 20 minutes. Remove lid, drain cooking liquid into
sauce-
pan and roast chicken, uncovered, 15 minutes more.
Make the sauce: While chicken is roasting, measure
cooking liquid in saucepan, add enough broth to measure 1 3/4 cups liquid in
all, and bring liquid to a boil. In small bowl, whisk together crème fraîche
and flour
until mixture is smooth, whisk a little of the hot liquid into
crème fraîche mixture and add mixture and thyme to the boiling broth,
whisking. Boil
the sauce, whisking, until it is thickened slightly and keep
it warm,
covered.
Transfer chicken to cutting board, let it stand 15 minutes,
and
carve it into serving pieces. Arrange chicken with stuffing on a heated
platter and serve it with the sauce. Serves 4.
Featured Archive Recipe:
Braised Chicken Breast with Pearl Onions,
New Potatoes and Baby Carrots
Casserole-Roasted Chicken with
Aromatic Vegetables
Index - Poultry Recipe Archives
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