Slow-Roasted Chicken with Sausage and Porcini Dressing

Name: Slow-Roasted Chicken with Sausage and Porcini Dressing
Yield: Serves 4 to 6
Cuisine: France
Ingredients: ⅓ cup milk; Freshly grated nutmeg; 2 tablespoons chopped flat-leaf parsley; ¼ cup chopped dry sausage, such as Boar's Head Abruzzi-style pork sausage; or substitute ¼ cup finely chopped prosciutto; 9 large garlic cloves—8 chopped, 1 minced; 1 cup chicken broth; 2 cups diced stale white peasant bread, crust removed; Salt and freshly ground pepper; Salt and freshly ground pepper; Pinch of sugar; ¾ ounce dried porcini (1 cup); 1 whole organic, free-range chicken (about 4 pounds); 1 whole organic, free-range chicken (about 4 pounds); 4 ounces fresh pork sausage, casing removed, and chopped; ½ medium onion, finely chopped; ¼ cup chopped dry sausage, such as Boar's Head Abruzzi-style pork sausage; or substitute ¼ cup finely chopped prosciutto; ¼ cup chopped dry sausage, such as Boar's Head Abruzzi-style pork sausage; or substitute ¼ cup finely chopped prosciutto; 1 small leek (white part only), finely chopped; 2½ tablespoons rendered duck fat; 1 small carrot, finely chopped; 1 small leek (white part only), finely chopped

Preparation info

Serves
4 to 6

Difficulty
Complex

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Dinner at La Tupina Restaurant in Bordeaux is like eating at a mythical southwest French farmhouse. The first thing you see as you enter is a huge open wood-burning fireplace where everything appears to be spit-roasting, baking, or stewing over live coals. I use the word mythical, because few people today still engage in open-hearth cooking on such a scale.

The restaurant, one of my favorites in Bordeaux, specializes in old-fashioned food— the recipes of chef Jean Pierre Xira

Ingredients

Europe
France
Dinner
Main course
Mediterranean
Winter
Spring

Ingredients

Method