With Billy Merritt
Wednesdays 9:30PM ET
Free Range Chicken Recipe
Download Printable Recipe [pdf]
Provided By:
Chef: Vincent Stufano
Restaurant: Fairmont Whislter’s Wildflower
Ingredients:
4 to 6 medium Sunchoke
4 tablespoons of Parmesan
2 tablespoons of olive oil
Salsify
Pumpkin large enough to hold free range chicken
Free range chicken: 3 1/3 pounds
Pine mushrooms or any other fragrant mushrooms
Porcini oil or olive oil
½ teaspoon of All Spice
Sea salt – 1 tablespoon
Cracked mill pepper to taste
Preparation:
Open the pumpkin creating a lid with a wide opening to ensure chicken fits properly. Scrape out the seeds and insides of the pumpkins, so there are clean, smooth walls. Rub pumpkin with porcini oil. Season pumpkin with All Spice and pepper generously. Add mushrooms, a sprig of thyme, and rosemary to the bottom of pumpkin. Season chicken and place the chicken in the pumpkin. Cover chicken with mushrooms, rosemary, and thyme. Cover with pumpkin lid.
Bake at 350 for approximately 2 ½ - 3 hours. Slice open walls of pumpkin, remove chicken, discard herbs and scoop flesh of pumpkin into a medium size bowl. Strain stock into a small saucepan (The stock is from the chicken; it will come out of the pumpkin). Reduce the stock from the chicken to prepare the gravy. Cook sunchoke into the chicken stock until tender and peeled. Drain and crush the sunchoke with a fork and add the parmesan cheese, olive oil. Seasoned to your liking. Place saucepan on low heat to keep warm. Remove the skin from the chicken. Divide the chicken into four equal portions, and pour the gravy over the chicken. Serve!