The crumbs of revelry.
Everyone was generous enough to bring food and drinks to share, and we made a few things too. The main dish was a whole roasted chicken with vegetable/legume stuffing. This was a team effort between me and my husband. We recently watched Jacques Pépin's How to Debone a Chicken video and learned how to do it by following along, so while my husband removed the bones and innards I made the stuffing.
Vegetable & Legume Stuffing for Chicken
Ingredients:
- 12 cremini mushrooms
- 6 oz (1 bag) spinach greens
- 1 cup cooked lentils
- 1/2 cup black beans
- 1/4 cup white wine
- 2 tbsp olive oil
- 1 tbsp cumin
- 1 tsp sage
- 1/2 tsp rosemary
- salt & pepper to taste
Preparation:
Heat olive oil in a saucepan over medium heat, then add the spinach and cook until it's just wilted.
Cut the mushrooms into quarters, then puree them using a food processor or immersion blender. Add the cooked spinach to the mushrooms and puree together until just blended. Put the puree mixture back into your saucepan, then add the lentils, black beans, wine and spices.
Simmer over medium heat, stirring constantly, until most of the cooking liquid is gone. You want the stuffing to be moist but not dripping wet.
Spread the vegetable stuffing evenly over the inside of the deboned chicken, making sure to stuff inside the thighs and shoulders. We did the full tying process from the Pépin video, brushed the chicken all over with olive oil and baked it at 425° F until the juices ran clear- in our case that was about 50 minutes for a normal size (not unnaturally huge) chicken.
I mentioned previously that I hate wasting food, so the bones and carcass will be made into stock, about which I'll go into more detail in a later post.
Stay tuned for NYE part 2...
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