Chicken Royal

Ingredients

• 4 whole chickens
• Kitchen twine or skewers
• Salt and pepper to taste
• Olive oil or butter for cooking
• 2 cups chicken broth
• 1 cup sliced mushrooms
• 1 cup sliced morels (optional)
• 1 cup sliced truffles (optional)
• 1 cup cooked cockscombs (optional)
• 8 store-bought petty-patties (small pastry shells)
• 4 cooked sweetbreads (optional)

Directions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the chickens by removing any giblets and rinsing them under cold water. Pat dry with paper towels.
3. Season the chickens inside and out with salt and pepper.
4. If using, stuff the chickens with your favorite stuffing mixture or skip this step.
5. Tie the legs of each chicken together with kitchen twine or secure them with skewers to keep the filling in place.
6. Heat some olive oil or butter in a large skillet over medium heat.
7. Brown the chickens on all sides in the skillet until golden brown, about 5 minutes per side.
8. Transfer the browned chickens to a roasting pan.
9. Pour the chicken broth into the roasting pan around the chickens.
10. Cover the roasting pan with foil and place it in the preheated oven.
11. Roast the chickens for about 1 to 1 1/2 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
12. While the chickens are roasting, prepare the mushroom ragout. In a separate skillet, sauté the mushrooms (and morels, truffles, and cockscombs if using) until tender.
13. Once the chickens are done, remove them from the oven and let them rest for a few minutes before serving.
14. To serve, place each chicken on a serving platter and spoon the mushroom ragout over the top.
15. Garnish with petty-patties and cooked sweetbreads if desired.
16. Serve hot and enjoy your easy stuffed chicken with mushroom ragout!

Source — Creole Cookery Book
Prepared by Sandip Thapa
Louisiana Anthology
April 4, 2024