Pollo Arrosto Ripieno della Domenica

Ingredients

Equipment Needed

• •Roasting pan with low sides
• •Instant-read thermometer
• •Kitchen twine
• •Fine-mesh strainer for sauce

Instructions

1. 1

   Prepare the bread

   Place the torn bread pieces in a small bowl and pour the milk over them. Let the bread soak for 15 minutes, then squeeze out the excess milk with your hands. The bread should be moist but not dripping. Set aside in a mixing bowl.

2. 2

   Cook the liver

   If your chicken came with its liver, rinse it and pat it dry. Heat one tablespoon of butter in a small skillet over medium heat. Cook the liver until just firm, about 3 minutes per side. It should remain slightly pink inside. Chop it fine and add to the bread.

   The liver adds depth that nothing else provides. If your butcher sells chicken livers separately, buy one or two for this purpose. Without liver, the stuffing is pleasant but less interesting.
3. 3

   Make the stuffing

   To the bread and liver, add the diced prosciutto, Parmigiano-Reggiano, beaten egg, sage, rosemary, and nutmeg. Season with a pinch of salt (the prosciutto and cheese provide much of it) and generous black pepper. Mix thoroughly with your hands until everything is evenly distributed. The mixture should hold together when squeezed.

4. 4

   Prepare the chicken

   Remove the chicken from the refrigerator one hour before roasting. Pat it completely dry inside and out with paper towels. Dry skin crisps. Wet skin steams. Season the cavity generously with salt and pepper. Season the outside of the bird with salt and pepper, being thorough under the wings and thighs where seasoning tends to be forgotten.

5. 5

   Stuff the bird

   Spoon the stuffing loosely into the cavity. Do not pack it tightly or it will become dense and pasty. The stuffing should have room to expand. Close the cavity by crossing the drumsticks and tying them together with kitchen twine. Tuck the wing tips behind the back to prevent burning.

   If you have extra stuffing, form it into small balls and roast them alongside the chicken for the last 30 minutes. They become golden and crisp at the edges.
6. 6

   Apply the butter

   Mix the remaining three tablespoons of softened butter with the olive oil. Rub this mixture all over the chicken, coating every surface of the skin. This creates the golden, crackling exterior that makes a proper roast chicken. Place the bird breast-side up in a roasting pan just large enough to hold it with the vegetables.

7. 7

   Add aromatics

   Scatter the onion, carrots, celery, and crushed garlic around the chicken in the pan. These will flavor the pan juices and become part of your sauce. Preheat your oven to 425°F.

8. 8

   Roast the chicken

   Place the pan in the hot oven and roast for 20 minutes. The high heat begins crisping the skin. Reduce heat to 375°F and continue roasting until the skin is deeply golden and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F. This takes approximately one hour and ten minutes more for a four-pound bird. Baste with pan juices every 20 minutes.

   Every oven lies. Trust the thermometer, not the clock. When the juices from the thigh run clear and the leg moves freely in its socket, the chicken is done.
9. 9

   Rest the chicken

   Transfer the chicken to a cutting board and tent loosely with aluminum foil. Let it rest for 15 minutes. This is not optional. Cutting into the bird immediately sends all the juices onto the board instead of into the meat. During this time, the internal temperature continues to rise and the juices redistribute throughout.

10. 10

    Make the pan sauce

    While the chicken rests, place the roasting pan over medium heat on the stovetop. Pour in the white wine and scrape up all the browned bits from the bottom. Let it reduce by half. Add the chicken broth and simmer until slightly thickened, about 5 minutes. Strain the sauce through a fine-mesh sieve, pressing on the vegetables to extract their flavor. Discard the solids. Taste and adjust seasoning.

11. 11

    Carve and serve

    Remove the twine and spoon the stuffing into a warm serving bowl. Carve the chicken into pieces or present it whole at the table for family to admire before carving. Serve the pan sauce alongside. Once the chicken is carved, serve it promptly, inviting your guests and family to put off talking and start eating.

Chef Tips

• •Seek out an air-chilled chicken from a reputable butcher. Water-chilled birds absorb moisture that prevents proper browning. The skin should feel dry and slightly tacky, not wet.
• •The stuffing can be made the night before and refrigerated, but bring it to room temperature before stuffing the bird. Cold stuffing extends cooking time dangerously.
• •Save the neck and wingtips to make a quick stock for the pan sauce. Simmer them with an onion and carrot while the chicken roasts. The homemade stock transforms the sauce.
• •If you do not have kitchen twine, skewer the cavity closed with wooden toothpicks soaked in water. They work adequately, though trussing creates a more compact shape that roasts evenly.

Advance Preparation

• •The stuffing can be prepared one day ahead and refrigerated. Bring to room temperature before stuffing the chicken.
• •The chicken can be stuffed and trussed up to 4 hours before roasting. Keep it refrigerated and bring to room temperature for the final hour.
• •Pan sauce can be strained and kept warm for up to 30 minutes before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 330g)