October 2020

Whole Roasted Chicken with Foie Gras


1 cup unsalted butter, softened
2 ounces foie-gras morsels
1/2 cup fresh brioche bread, diced to 1/4”
2 tablespoon parsley
1 3-pound hen
1 teaspoon fresh thyme leaves
kosher salt and freshly ground pepper to taste


Place the butter and the foie-gras in a food processor and process until smooth. Take out 1/2 cup of the butter and refrigerate the rest. In a small mixing bowl combine the remaining butter and foie mixture with the breadcrumbs, thyme, and parsley. Remove the hen's wishbone by lifting the skin around the neck, locating the wishbone, and scraping away the meat with a small paring knife. Detach the bone from the wing joint and pull away. Using your fingers, separate the skin from the meat over the breast and legs.

Fill a tip-less pastry bag with 1/2 cup of the stuffing. Slip the bag under the skin and pipe in butter over the legs and breast. With your fingers on the skin, press the butter evenly over the meat. Season the cavity with salt and pepper. Tie the legs together and refrigerate for 2 hours.

Preheat the oven to 450°F. Place the hen in a roasting pan and season the skin with salt and pepper. Melt 1/2 cup of butter and brush generously over the skin. Roast 30 minutes, basting with the melted butter. Lower the temperature to 375F and baste until the hen is cooked, about 45 minutes.

Remove the hen from the pan and let sit for 15 minutes. Meanwhile, degrease the pan juices. Place over medium heat, add the demi-glace and simmer 1 minute. Turn heat to low and whisk in the remaining foie-gras butter. Season with pepper and salt if needed. Carve the hen.

To serve, divide the pasta among 4 plates. Surround with the sauce and top with slices of the hen. Serve.

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