Crisp-Roasted Chicken Stuffed with Chanterelles

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.