{ Serves 4 to 6 }
Sometimes people want the comforts of old classics, but also want to feel like they’re having something a bit different. This is the dish for such an occasion. It’s basically two dishes in one: a veg/side and a roast chicken, except that you’re cooking the side dish inside the chicken to give it a lot of extra flavor. In fact, it’s kind of like a stuffing, but without the eggs and bread. And it dirties only two cooking vessels, which is always a bonus for a full meal.
One 4-pound organic, free-range chicken
1/2 cup pine nuts
4 strips uncured organic bacon, roughly chopped
1/2 large fennel bulb, thinly sliced
1 leek, white part only, thinly sliced
1 russet potato (about 7 ounces), scrubbed and cut into 1/2-inch pieces
2 fresh thyme sprigs
1 fresh oregano sprig
2 garlic cloves, minced
1 teaspoon fennel seeds, crushed
Maldon or other flaky salt
Extra virgin olive oil
11/2 cups ale (I use Newcastle Brown Ale)
1 bay leaf
9 apricots, thinly sliced
Freshly ground black pepper
1 handful fresh flat-leaf parsley leaves, roughly chopped
Zest of 1 lemon
2 tablespoons unsalted butter
1. Set the oven rack to the lower third of the oven and preheat the oven to 450°F. Remove the chicken from the fridge to lose its chill.
2. Toast the pine nuts as directed. Transfer to a small bowl and set aside.
3. Increase the heat under the skillet to medium, add the bacon, and cook until crispy, 4 to 5 minutes. Reduce the heat to medium-low and add the fennel, leek, potato, thyme, oregano, garlic, and fennel seeds, along with a pinch of salt. You could also add a tablespoon of olive oil if it looks too dry. Cook for about 10 minutes, until the vegetables have softened and caramelized slightly.
4. Add 3/4 cup of the ale, the bay leaf, apricots, and pine nuts, and cook for another few minutes, until the liquid has almost evaporated.
5. Check the seasoning and adjust as desired. Season with black pepper and add the parsley and lemon zest. Let the mixture cool for a few minutes.
6. Stuff the cavity of the chicken with the vegetable mixture. If any doesn’t fit, just place it in the roasting pan as a bed for the chicken.
7. Slice the butter and place it under the chicken skin over the breasts. Rub about a tablespoon of olive oil over the whole chicken and season generously with salt and pepper. Set the chicken in the roasting pan and add the remaining 3/4 cup ale to the pan.
8. Turn the oven temperature down to 400°F and place the roasting pan in the oven. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, depending on your oven. After an hour, check the internal temperature of the chicken; it shouldn’t go above 165°F. The skin will be a rich, dark golden brown color, but don’t go by that alone. If you’re in doubt, cut into it—just make sure you don’t overcook it. No one likes a dry chicken.
9. Let the chicken rest under aluminum foil for about 15 minutes before carving and serving with the vegetables.