FRENCH COUNTRY ROAST CHICKEN AND VEGETABLES

Steps:

• 1. Make the Stuffing
• Pulse sandwich bread in food processor until medium fine breadcrumbs
• Add egg, parsley, marjoram, shallot, garlic, mustard, and black pepper to food processor. Pulse 8 times until mixed.
• Add 1 lb ground pork to processor. Pulse until mixed (4-5 pulses)
• Lay out 2 pieces of parchment paper. Add half of stuffing mixture to bottom third of each. Shape into 8"x2" logs, roll into log, and twist ends of paper to seal. Tie ends with kitchen string.
• 2. Brown the chicken
• Pat chicken dry
• Heat 2 tbsp oil in dutch oven
• Season chicken with salt and pepper
• Brown chicken 4-7 minutes on skin side only until brown. Remove to a plate. Put fat out of dutch oven
• 3. Make bouquet garnis
• Halve celery ribs crosswise. Stack parsley, marjoram and bay leaf in a tight pile. Encase the pile between celery ribs and tie securely with kitchen string
• 4. Build the Meal in the Pot and Cook It
• Add whole potatoes, quartered fennel bulb and chopped carrots to bottom of dutch oven in a single-ish layer.
• Lay bouquet garnis on top of vegetables
• Add peppercorns, garlic cloves, salt
• Add chicken broth to pot, leaving the top 1/2 inch of vegetables uncovered
• Lay chicken legs on veggies (they will not be covered)
• Lay stuffing rolls beside legs
• Lay chicken breasts on top of chicken legs
• Increase heat to high and bring to a boil
• Cover dutch oven and place in 300 degree oven until breast meat reaches 160 degrees, about 60-70 minutes
• 5. Make the Sauce
• Combine all ingredients in a bowl, whisk, set aside for 15 minutes. EVOO, parsley, marjoram, fennel fronds, cornichon, shallot, mustard, lemon zest, lemon juice, black pepper
• 6. Remove Ingredients and Serve
• Remove chicken and stuffing to a plate. Remove all skin from chicken. Carve breasts into thick slices. Separate legs from thighs. Carve stuffing into large slices.
• Remove veggies to serving platter
• Strain and defat broth
• Add stuffing to side of platter beside veggies
• Add chicken to platter atop veggies and stuffing
• Sprinkle with parsley and moisten platter with reserved broth
• Serve into individual bowls, adding more broth and cornichon sauce to each bowl