Equipment
* optional
Ingredients
Chicken
- 1800 g whole chicken, giblets removed, patted completely dry
- 40 g unsalted butter, melted
- 15 g kosher salt
- 5 g black pepper, freshly cracked
Gluten-Free Stuffing
- 200 g gluten-free bread, cut into cubes and dried overnight
- 50 g unsalted butter
- 150 g yellow onion, diced
- 100 g celery, diced
- 3 garlic, minced
- 3 g fresh sage, finely chopped
- 2 g fresh thyme, finely chopped
- 120 ml chicken broth
- 5 g kosher salt
- 2 g black pepper
Pan Sauce
- 120 ml dry white wine
- 240 ml chicken broth
- 10 g cornstarch
- 15 ml water, cold
Nutrition (per serving)
Method
Preheat the oven to 220C/425F. Adjust the oven rack to the lower-middle position.
Melt 50g of butter in a medium skillet over medium heat. Add the diced onion and celery, sauteing until completely softened and translucent, about 8 minutes.
In a large mixing bowl, combine the dried gluten-free bread cubes, sauteed vegetables, minced garlic, fresh sage, fresh thyme, 120ml chicken broth, salt, and pepper. Toss gently until the bread absorbs the liquid.
Pat the whole chicken completely dry inside and out with paper towels to ensure crispy skin.
Loosely pack the prepared stuffing into the main cavity of the chicken. Do not overpack, as the stuffing will expand during cooking.
Tie the chicken legs together with kitchen twine and tuck the wing tips behind the back to promote even cooking.
Brush the exterior of the chicken evenly with 40g of melted butter, then season generously with 15g kosher salt and 5g black pepper.
Place the chicken breast-side up on a rack in a roasting pan. Roast at 220C/425F for 15 minutes to initiate skin browning.
Reduce the oven temperature to 175C/350F. Continue roasting until a meat thermometer inserted into the thickest part of the thigh registers 74C/165F, about 60 to 75 minutes.
Transfer the chicken to a carving board, tent loosely with foil, and let it rest for 15 minutes.
While the chicken rests, place the roasting pan on the stovetop over medium heat. Pour in the white wine and scrape up any browned bits from the bottom.
Transfer the deglazed liquid to a small saucepan. Add 240ml of chicken broth and bring to a rapid simmer to reduce the liquid slightly.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Whisk this slurry into the simmering sauce and cook for 1 minute until thickened and glossy.
Scoop the stuffing from the cavity into a serving dish. Carve the rested chicken and serve immediately with the hot pan sauce.
Chef's Notes
- Gluten-free bread tends to absorb liquid differently than traditional wheat bread. Start by adding two-thirds of the specified broth to the stuffing and only add the rest if the bread still feels dry.
- Do not overpack the bird with stuffing. The mixture expands as it cooks and absorbs juices. Packing it too tightly will result in uneven cooking and may prevent the interior from reaching a safe temperature of 74C/165F.
- For the most flavorful pan sauce, do not discard the dark brown fond at the bottom of the roasting pan; this caramelized layer is where the deep, savory roasted notes reside.
- Resting the chicken is non-negotiable. Cutting into it immediately will cause the juices to spill out onto the cutting board, resulting in dry breast meat.
Storage
Refrigerator: 4 days — Store stuffing and chicken in separate airtight containers.
Freezer: 2 months — Freeze meat and stuffing separately; pan sauce may break upon thawing.
Reheating: Reheat chicken gently in a 150C/300F oven until internal temp reaches 74C/165F. Reheat sauce on stovetop.
