Chef Eric Ripert’s Roasted Chicken with Wild Mushroom Stuffing, Chestnuts, Brussel Sprouts and Squash

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Serves 4

1 (3-4 pound) chicken
1 cup fresh bread, cut into ½-inch cubes
1/3 cup milk
1 egg, lightly beaten
4 ounces chopped chicken liver
1 cup wild mushrooms, cleaned and diced
1 ½ tablespoons minced garlic
2 tablespoons diced shallot
¼ cup Brandy, plus 2 tablespoons
1 tablespoon Herbs de Provence
1 tablespoon unsalted butter, diced
Fine sea salt
Freshly ground white pepper
2 cups chicken stock
1 ½ cups delicata squash, quartered seeded cut into half inch slices
1 ½ cups brussels sprouts, outer leaves trimmed
1 ½ cups canned chestnuts, rinsed and drained

Special Equipment:

Kitchen String

1. Preheat the oven to 400°F.

2. Rinse the chicken and pat dry. Remove the wings and reserve.

3. Soak the bread in the milk. Squeeze out the excess milk from the bread and place in a large bowl. Add the eggs, chicken liver, mushrooms, garlic, shallot, Herbs de Provence, 2 Tablespoons of Brandy and butter. Season with fine sea salt and freshly ground white pepper. Season the cavity of the chicken with fine sea salt and freshly ground white pepper and fill with the stuffing. Tie the legs together, then season the bird on the outside with fine sea salt and freshly ground white pepper.

4. Place the wings in a roasting pan and place the chicken on top of the wings, then place the chestnuts, squash, and brussels sprouts around. Roast for 60 minutes, or until the juices run clear when the leg is pierced, and the stuffing reaches 150 degrees F. Remove the chicken to a platter, and the vegetables and chestnuts to a warm bowl. Season the vegetables and chestnuts with fine sea salt and freshly ground white pepper.

5. Add ¼ cup of Brandy to the roasting pan and place over medium high heat to deglaze, be careful of flambéing. Stir the browned bits in the bottom of the pan, reduce by half then add the chicken stock. Bring to a boil, and then remove from the heat. Strain into a small pot, then season to taste with fine sea salt and freshly ground white pepper.

6. To serve, remove the string and carve the chicken and slice the breast meat and leg meat. Serve 2 slices of each Along with vegetables and chestnuts and a spoon of the stuffing. Spoon the sauce over the plate and pass the extra sauce at the table. Serve immediately.