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Römertopf Chicken

 

"Poultry is for the cook what canvas is for the painter."
~ Anthelme Brillat-Savarin

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Römertopf 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°F and roast chicken 1 hour 20 minutes. Remove lid, drain cooking liquid into saucepan 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.
 

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Braised Chicken Breast with Pearl Onions, New Potatoes and Baby Carrots
 

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