How To Make Cornbread Stuffed Chicken

The idea for this roast chicken comes from the Friuli region of northern Italy, where polenta, a thick cornmeal mush, is used to make the stuffing. Use plain, crumbled cornbread in this American version.

Ingredients:

4 cups lightly packed, crumbled, cornbread

1 teaspoon plus 1/4 teaspoon salt

1/8 teaspoon plus 1/8 teaspoon freshly ground black pepper

1/2 teaspoon plus 1 teaspoon dried basil

1/2 teaspoon plus 1 teaspoon dried chervil

1/2 teaspoon plus 1/2 teaspoon dried sage

1/2 teaspoon plus 1/2 teaspoon dried oregano

1 cup chopped onion

1/2 cup chopped fresh parsley, preferably Italian, plus several sprigs for garnish

1/4 cup lightly salted butter, melted

4 egg yolks, lightly beaten

1/2 cup freshly grated Parmesan cheese

1 1/2 cups ricotta cheese

6 to 7 pound roaster

4 large russet potatoes, peeled and cubed

2 tablespoons plus 1 tablespoon olive oil

To make the stuffing, combine the crumbled cornbread with 1 teaspoon of the salt, 1/8 teaspoon of the pepper, 1/2 teaspoon of the basil, 1/2 teaspoon of the chervil, 1/2 teaspoon of the sage, and 1/2 teaspoon of the oregano. Toast this bread mixture in a 225 degree oven for 1 1/2 hours, stirring occasionally. (Do not brown the crumbs, but let them dry completely.)

Toss the cornbread mixture with the onion, 1/2 cup of the chopped parsley, the butter, the egg yolks, and the cheeses. Chill the stuffing thoroughly.

Next, bring the oven temperature to at least 400 degrees.

Combine the potatoes with the remaining 1/4 teaspoon of salt, 1/8 teaspoon of the pepper, 1 teaspoon of the basil, 1 teaspoon of the chervil, 1/2 teaspoon of the sage, and 1/2 teaspoon of the oregano. Toss this mixture with 2 tablespoons the oil. Place this mixture in an oiled, deep baking dish or a roasting pan with a lid.

Stuff this cornbread mixture into the chicken. Brush the skin of the chicken with the remaining 1 tablespoon of the oil. Set the stuffed chicken on top potatoes in the pan.

Cover the pan tightly and bake for 1 hour, or until the potatoes are tender. Remove the potatoes and reduce heat to 350 degrees.

Continue baking the chicken, uncovered, for1 hour longer, or until the juices from the chicken run clear when the thigh joint is pierced with a fork. Baste the chicken occasionally with the pan juices.

Remove the chicken to an ovenproof platter and let it stand in a turned-off oven about 15 minutes. Meanwhile, reheat the potatoes and arrange them around the chicken.

Skim the fat from the pan drippings, add hot water if needed, and drizzle the juices over the cooked chicken. Garnish the stuffed chicken and potatoes with parsley sprigs.

This recipe will serve 6 to 8 servings.