Name: Crisp-Roasted Chicken Stuffed with Chanterelles
Yield: Serves 4
Ingredients: 1/3 cup white wine or dry vermouth; 1 bunch water cress, trimmed, rinsed, and dried (at room temperature); 1 chicken, About 3½ pounds; 1½ teaspoons kosher salt; 1 large shallot; 1 medium parsley root or carrot; 1 cup rich poultry or veal stock; ¼ teaspoon white pepper; 1 tablespoon ground coriander; 1½ tablespoons butter; ½ to ¾ pound common or white chanterelles; 1 medium celery stalk with leaves

Chanterelles make a rich and fleshy stuffing cum sauce—as do hedgehog mushrooms or morels, as alternatives. If crisp chicken skin is not a delicacy you relish (or if you can find poultry with firm flesh and dry, tight-fitting skin—difficult to do in the United States), skip the drying step. As a substitute for or an addition to cress, curly endive (frisée) and small dandelion greens keep their pleasing bitterness when drenched with warm chicken juices.