Thanksgiving Chicken For Two
|White bread pieces||8 , crust removed diced small|
|Dry sage||1⁄2 Teaspoon|
|Coarse salt||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Leeks||2 , sliced up to the light green part and thoroughly washed|
|Green apple||1 Small, peeled and chopped|
|Chopped mushrooms||1 Cup (16 tbs) (White, Portabella, Shitake)|
|Carrot||1 Medium, peeled and grated|
|Celery stalk||1 , chopped|
|Chicken stock||1 Cup (16 tbs)|
|Roasting chicken||4 Pound|
|Unsalted butter||4 Tablespoon|
|Dry sage||1 Teaspoon, crumbled|
|Garlic powder||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
Place the bread cubes in a bowl. Add the garlic powder, paprika, chives, thyme, sage, salt and pepper. Mix well. Add the olive oil and mix to coat evenly. Place in a baking sheet – in a single layer – and toast until nicely browned and crisp.
Melt the butter in a large skillet and add the leeks. Cook until softened – about 6 minutes. Add the apple, carrot, mushrooms and celery. Cook for another 7 to 8 minutes until everything is nice and soft.
Add the softened vegetables to the toasted bread. Mix well. Add the chicken stock and mix. Set aside.
Preheat the oven to 400 degrees.
In a small bowl mix 2 TBS butter with the sage, paprika, garlic powder, black pepper and salt. Mash it well with a fork.
Rinse and pat dry the chicken. Very carefully separate the skin from the breast meat – using your hands. Do not break the skin. Rub the breast meat with half of the sage butter.
Melt the remaining butter and brush the whole chicken, making sure to brush both sides and in between the wings and leg area.
Place the chicken, breast side down, on a roasting rack. Roast it for 20 minutes. Remove it from the oven, reduce the heat to 350 degrees, and carefully flip the chicken. Return it to the oven and bake for another hour.
Remove the roasting pan from the oven and brush the remaining 2 TBS butter – melted – on the skin. Add the chicken broth to the pan. Return the roasting pan to the oven and finish roasting until a meat thermometer, inserted in the deepest part of the thigh area, reads 165 to 170 degrees.
Remove chicken from oven and tent loosely with aluminum foil. Allow chicken to rest for about 30 minutes before carving.