Whole Roasted Chicken with Pumpkin Dressing
- serves 0
Anna Olson's roasted chicken seasoned with fresh herbs and a pumpkin purée.
5 cup cubed day-old baguette or other crusty bread
4 Tbsp chopped green onion
1 Tbsp chopped fresh sage
2 Tbsp butter, melted
1 ½ cup pumpkin purée
2 Tbsp pure maple syrup
¼ tsp fine salt
1 cup coarsely grated medium Cheddar Cheese
½ cup lightly toasted pecan pieces, plus extra for sprinkling
2 large eggsChicken
1 4 lb (2 kg) roasting chicken (air chilled, preferably)
1 onion, sliced
extra virgin olive oil, for basting
coarse salt and ground black pepper
1. Preheat oven to 350F (180C) and grease an 8-inch square pan.
2. Toss cubed bread, green onion and sage with melted butter in a large bowl. In another bowl, whisk pumpkin and maple syrup. Whisk eggs into pumpkin mixture and pour over bread. Stir and let sit for 15 minutes to soak in. Stir in Cheddar Cheese and ½ cup pecans. Pour into prepared pan and bake for about 45 minutes, until centre springs back when pressed.Chicken
1. For chicken, preheat oven to 350F (180C). Arrange onion slices in a roasting pan just a few inches larger than the chicken. Place the chicken on top of the onions. Baste chicken with olive oil and sprinkle generously with salt and pepper.
2. Cover pan and roast for 20 minutes. Remove cover, baste chicken with juices from the bottom of the pan and continue roasting until an internal temperature of 175?F (80?C) is reached, basting 3 or 4 times during roasting. Remove pan from oven and let chicken stand for 10 minutes before removing and carving.