The original recipe calls for the chicken to be stuffed under the skin with foie gras, truffles and brioche. Roasted at a super high temperature, the chicken skin crisps golden brown. The fat from the foie gras melts, helping to render the skin from the inside. Presented to the table with a bouquet of greens, carved, then each breast is served with a fricassee of dark meat from the legs.
Not having won the lottery, my fridge lacked the foie gras, brioche and truffle. So the challenge was on to make something that could match the rich, decadent stuffing of the NoMad recipe. Fortunately I had some truffle butter, french baguette, and dried porcini mushrooms....
To make the stuffing: Seep a handful of dried mushrooms in a cup of boiling water for 20 minutes. Take four handfuls of torn french bread and add to a blender. Throw in the softened mushrooms (no mushroom water) along with two tablespoons of truffle butter, and a further two tablespoons of salted butter (if you have no truffle butter - add some truffle oil to four tablespoons of butter). A handful of fresh parsley, a sprinkle of back pepper and then blitz. If too dry add some of the reserved mushroom water.
Stuff the chicken: Cut out the wishbone by scraping away the meat and pulling away the bone. Gently use your finger to separate the skin from the breast and the legs (I just did the breast in the photos). Fill a piping bag and use it to pipe the stuffing over the legs and breast. Use your fingers to massage the skin to spread the stuffing evenly.
Pop a lemon, thyme and rosemary into the cavity. Truss your chicken (tie up the legs) and leave in the fridge for an hour (to dry out the skin and firm up the stuffing). Pre-heat your oven to 250C.
Take the chicken out of the fridge. Melt 1/2 a cup of butter and gently brush the chicken skin with the melted butter and roast at 250C for thirty minutes. Baste the chicken with more melted butter and turn down the heat to 200C until continue to roast done (about 35-45 minutes).
Let the chicken rest and bring to the table with a bouquet of green leaves (I used sorrel, baby purple & black kale leaves, and wild rocket). Carve the breasts and serve.