INGREDIENTS

INSTRUCTIONS

In a kettle of boiling water cook the whole oats for 30 minutes and
drain them. While the oats are cooking, in a skillet cook the
shallots and the fennel in 2 tablespoons of the butter over moderate
heat, stirring, until the vegetables are softened, add the zucchini
and the mushrooms, and saute the mixture over moderately high heat,
stirring, until the zucchini and mushrooms are softened. Stir in the
cooked oats, the cream, the chives, the parsley, the tarragon, the
zest, and salt and pepper to taste and remove the skillet from the
heat.
Rinse the chicken and pat it dry completely. Pack the cavity with
some of the stuffing and transfer the remaining stuffing to a small
baking dish. Truss the chicken, rub it all over with 4 tablespoons of
the remaining butter, and season it with salt and pepper. Arrange the
chicken, breast side down, on a rack set in a shallow roasting pan
and roast it in the lower third of a preheated 450F. oven for 50
minutes. Turn the chicken breast side up, baste it with the remaining
2 tablespoons butter, melted, and the pan juices, and roast it for 20
minutes more, or until a meat thermometer inserted in the fleshy part
of a thigh registers 180F. During the last 30 minutes of roasting,
cook the remaining stuffing, covered with foil, in the 450F. oven.
Let the chicken stand for 10 minutes before carving. Serve the
chicken with the stuffing.
Serves 6.
Gourmet January 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”