in a pot (French oven) saute three shallots in butter and olive oil
add dried mushrooms and stir
add peppers trio and stir
add garlic confit and stir
add black rice and stir
add layer of halved plums
finely chop giblets and add them to this layer
add four rosemary twigs
butterfly whole chicken and spice in and out with:
expert level: spread spices under the skin
drizzle over chicken a bit more honey
cover and put in the oven 350f for 60 minutes
uncover for another 15 minutes on broil to brown
I could have probably used two bags of rice for this volume.
Also, might be good to stir the rice mixture (including stirring the plums in) midway through the roasting process. In other words, life the chicken and stir what’s below together again. This may mean leaving out the rosemary (which seems to play only a small role) or perhaps moving it to the top during roasting (and removing before broiling).
1 decent sized pumpkin with lid removed and inside cleaned
1 onion chopped
1 red bell pepper chopped
12? cloves garlic chopped
handful of dried bing cherries chopped
1/4 cup? pomegranate molasses
1/4 cup? white wine
remove to mixing bowl (leaving liquid behind)
sauté after reducing retained liquid
10 maybe mushrooms (let them fully wilt)
1 lb sweet Italian sausage
remove to mixing bowl
1 cup black rice with 3.5 cups chicken stock 5 minutes boil and simmer to finish, then add to mixing bowl
finally add the rest to the mixing bowl
1/4 cup? Asiago
coriander, cloves, cinnamon, nutmeg
2 apples chopped
mix everything and stuff the pumpkin
450f for 30 minutes and then 350f for another 90 minutes
I ended up with too much liquid after cooking and would reduce the amount of liquid used (or reduce the rice liquid more) for the next cook.
sauté in olive oil
add salt, cayenne, and butter
300f oven 45 minutes
These turned out amazing for being so simple.
Gutting the pumpkin (and then salvaging the seeds) was a bit of a pain in the ass. I used an ice cream scoop for gutting the pumpkin which did a fair job for most of it. I may try using a serrated knife for removing the lid next time, though I suspect my dreams of sawing around are folly.
The flavor combination of the stuffing was amazing and I wouldn’t hope to alter it one bit. Just maybe reducing the final liquidity some.
Some may wonder when a violin is a fiddle: suspenders.