| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables |
|
February 19 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Russet; (baking) potatoes |
|
|
; (about 6 large) |
| 1 |
|
Garlic head; separated into |
|
|
; cloves and peeled |
|
|
; (about 14 cloves) |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Milk |
| 3 |
tb |
Unsalted butter; softened |
| 1 |
tb |
Fresh thyme leaves |
|
|
A; (5-pound) whole |
|
|
; chicken, giblets |
|
|
; reserved for |
|
|
; another use |
| 2 |
tb |
Unsalted butter; softened |
| 12 |
|
Shallots; peeled |
| 2 |
|
Garlic heads; outer skins |
|
|
; discarded and heads |
|
|
; intact |
| 1 |
tb |
Vegetable oil |
| 6 |
|
Thin carrots; (about 1 pound), |
|
|
; peeled and cut into |
|
|
; 1-inch pieces |
| 2 |
sm |
Turnips; (about 1 pound), |
|
|
; peeled and each cut |
|
|
; into 8 wedges |
| 6 |
|
Thin parsnips; (about 1 pound), |
|
|
; peeled and cut into |
|
|
; 2-inch pieces |
| 1 |
sm |
Celery root; (about 3/4 pound), |
|
|
; peeled and cut into |
|
|
; 8 wedges |
| 8 |
|
Fresh thyme sprigs |
|
|
Chopped fresh parsley leaves for garnish |
INSTRUCTIONS
FOR MASHED-POTATO STUFFING
Make mashed-potato stuffing:
Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted
water boil potatoes with garlic and bay leaf until tender, about 15
minutes. Drain potato mixture, return it to pan, and cook over high heat,
shaking pan, until any excess liquid is evaporated, about 30 seconds.
Remove pan from heat and discard bay leaf. Add milk, butter, and thyme.
Mash potatoes and garlic with a potato masher until smooth and stir in salt
and pepper to taste.
Preheat oven to 450F.
Rinse chicken inside and out and pat dry completely. Fill cavity loosely
with some of stuffing and reserve remaining stuffing in a small baking
dish. Truss chicken and rub all over with butter. Season chicken with salt
and pepper and arrange, breast side down, on a rack set in a large shallow
roasting pan. In a small bowl toss shallots and garlic with oil and add to
roasting pan.
Roast chicken in lower third of oven for 30 minutes. Turn chicken breast
side up and baste with pan juices. Arrange vegetables and thyme sprigs in
pan and season with salt and pepper. Roast chicken and vegetables, stirring
and basting frequently, 1 hour, or until a meat thermometer inserted in
fleshy part of thigh registers 180F. During last 30 minutes of roasting
bake reserved stuffing, covered with foil.
Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve
chicken, stuffing, and vegetables sprinkled with parsley.
Serves 6.
Gourmet February 1994
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