Stuffed chicken with mushrooms, liver and cognac

Ingredients

• 2 kg Free-range yellow chicken (Whole, with skin)
• 200 g Sandwich bread (half) (Crustless, cut into small dice)
• 200 g Chicken fillet (Cut into dice)
• 100 g Chicken liver (Cleaned)
• 2 Onions (Medium, peeled and finely chopped)
• 150 g Button mushrooms (Cleaned and sliced)
• 30 ml Whisky or cognac (or armagnac) (For flambéing the liver)
• 30 g Butter (Unsalted, at room temperature)
• 2 c. à soupe Olive oil
• 1 c. à soupe Fresh parsley (Chopped)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the chicken

   Remove the small bone called the wishbone using kitchen scissors, then clean the inside of the chicken. Rinse with cold water and pat dry with paper towels.

   Time: PT10M

2. Season the chicken

   Generously salt and pepper the inside and outside of the chicken. Add a few sprigs of thyme if desired.

   Time: PT5M

3. Prepare the stuffing – base

   Cut the sandwich bread into small dice, chop the onions, slice the mushrooms, cut the chicken fillet into dice and crumble the chicken liver.

   Time: PT10M

4. Flambé the liver

   Heat the pan with butter, add the crumbled liver, pour the whisky (or cognac) and flambé quickly. Remove from heat as soon as the flames die out.

   Time: PT2M

5. Mix the stuffing

   In a bowl, combine the bread, onions, mushrooms, chicken fillet, flambéed liver, parsley, salt, pepper and olive oil until a homogeneous consistency is achieved.

   Time: PT5M

6. Stuff the chicken

   Fill the cavity of the chicken with the stuffing, pressing lightly. Do not pack too tightly to allow for expansion.

   Time: PT10M

7. Truss the chicken

   Tie the legs and wings with kitchen twine so the stuffing stays inside during cooking.

   Time: PT5M

8. Preheat the oven

   Preheat the oven to 190 °C (thermostat 6).

   Time: PT10M

   Temperature: 190°C

9. Roast the chicken

   Place the chicken in a roasting pan, brush the skin with a drizzle of olive oil. Roast for 1 h 30 at 190 °C, basting every 20 minutes with the pan juices.

   Time: PT1H30M

   Temperature: 190°C

10. Rest the chicken

    Remove the chicken from the oven, loosely cover with aluminum foil and let rest for 15 minutes before carving.

    Time: PT15M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

30 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Free-range yellow chicken: White chicken, Bresse chicken
• Instead of Sandwich bread (half): White bread, Breadcrumbs
• Instead of Chicken fillet: Chicken breast
• Instead of Chicken liver: Duck liver, Chicken pâté
• Instead of Onions: Shallots
• Instead of Button mushrooms: Cultivated mushrooms, Shiitake
• Instead of Whisky or cognac (or armagnac): Brandy
• Instead of Butter: Margarine
• Instead of Olive oil: Sunflower oil
• Instead of Fresh parsley: Thyme, Herbs de Provence

Equipment Needed

• Oven
• Roasting pan (large roaster)
• Chef's knife
• Cutting board
• Kitchen scissors
• Kitchen twine
• Medium-heat skillet
• Wooden spoon
• Meat thermometer
• Basting brush (optional)
• Mixing bowl

Critical Steps — Do Not Skip

• Remove the wishbone (small bone) from the chicken
• Flambé the liver with alcohol
• Properly stuff the chicken without over-packing
• Cook at 190 °C until internal temperature reaches 75 °C

Chef Tips from the Video

• Using corn-fed chicken ensures a fattier, thus more tender meat.
• Cognac or armagnac add a fruity note that pairs perfectly with the liver.
• After resting, slice the chicken into thick pieces to showcase the stuffing.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: Wrap the whole chicken or pieces in cling film then aluminum foil, keep up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stuffing the day before and keep it in the refrigerator; it will gain flavor.
• Salt the chicken 12 hours in advance for juicier meat.
• The chicken can be roasted ahead of time, then gently reheated at 150 °C for 20 minutes.