- CHICKEN: Place the uncovered chicken on a cookie sheet and transfer to the refrigerator for 24 hours to dry out skin.
- Season chicken inside and out with salt. Season the cavity with the juniper and loosely stuff with orange wedges and thyme. Truss the chicken with kitchen twine. Let stand at room temperature while preparing the stuffing and preheating oven.
- STUFFING: Pour 3/4 cup boiling water over the dried porcini mushrooms and steep for 5 minutes. Drain mushrooms, reserving soaking liquid and finely chop.
- Heat vegetable oil in a large skillet set over high heat. Add onions, cremini mushrooms and sage; cook, stirring for 10 minutes or until softened. Add sherry vinegar, stirring and scraping up the bottom to deglaze the pan. Add chopped porcini mushrooms and soaking liquid, chicken broth, cream, walnuts, maple syrup and porcini powder. Simmer until mixture is reduced to about 4 cups. Season with salt to taste.
- Place the brioche cubes in a large bowl; pour over skillet mixture and soak for 15 minutes. Add eggs and mix well. Transfer stuffing to a well-greased cast iron skillet, pressing firmly to compact. Sprinkle with cheese and dot with butter.
- Place a roasting pan or 12-inch oven-proof skillet in the oven; preheat to 450F (using convection if possible). Coat the pan with vegetable oil. Add the chicken to the hot pan. Roast chicken and stuffing at the same time for about 40 to 50 minutes or until chicken is fully cooked and stuffing is golden but still moist. Rest chicken for 15 minutes before carving. Sprinkle stuffing with parsley and serve alongside carved chicken.
Tips
Use a mortar and pestle to crush juniper berries.
Chicken is fully cooked when an instant read thermometer reads 175F when inserted into the thickest portion of the breast, the temperature will continue to rise to 180F as it rests.
Leftover roast chicken can be held in the refrigerator for up to 3 days and used in salads and sandwiches. Freeze leftover stuffing, tightly wrapped for up to 1 month.
Don’t waste the leftover chicken bones, use them to make a flavourful stock.
Allergen Information: Walnuts, Gluten, Dairy
