Stuffed Chicken Crown

Ingredients

• 3.5 lb Whole Chicken (Prefer a bird with extra skin on the crown; keep legs attached)
• 2 tbsp Kosher Salt (For 5% brine solution)
• 500 ml Water (For brine; use cold filtered water)
• 1 tsp Garlic Powder (Seasoning for farce)
• 1 tsp Onion Powder (Seasoning for farce)
• 1 tbsp Cornstarch (Helps bind the farce)
• 1 tsp Honey (Adds a subtle sweetness to the farce)
• 200 g Crimini Mushrooms (Will be turned into a duxelles)
• 2 tbsp Fresh Chives (Finely chopped, added to farce after cooking duxelles)
• 1 tsp Fresh Thyme Leaves (Fresh leaves, added at the end of farce)
• 2 tbsp Clarified Butter (Brush on skin before final high‑heat blast)
• 1 tbsp Olive Oil (Light coating on roasting pan)
• 6 pieces Bamboo Skewers (Used to stitch the skin and prop the bird)

Instructions

1. Prepare the Bird

   Remove the wishbone, trim excess skin, and ensure the skin on the crown is intact. Use kitchen shears and a boning knife to carefully lift the skin around the neck, cut around the wishbone, and pull out any excess fat. Trim the legs so they are only attached by skin, then set the bird skin‑side up on a board.

   Time: PT15M

2. Inject Brine

   Mix 2 Tbsp kosher salt into 500 ml cold water to make a 5 % salt solution. Using a meat injector, inject 50 ml of brine into the center of each breast (total 100 ml).

   Time: PT5M

3. Dry the Skin

   Place the bird uncovered on a rack in the refrigerator, skin side up, for 30 minutes. This helps the skin dry for a crisp finish later.

   Time: PT30M

4. Debone Legs and Separate Dark Meat

   Flip the bird legs toward you. Locate the oyster joint along the spine, cut a shallow pocket, and pop the leg bone out. Remove the drumstick and thigh bones, keeping the meat and skin together. Set the dark meat aside for the farce.

   Time: PT15M

5. Process Skin and Dark Meat

   Cut the collected skin into 1‑inch pieces. Place skin pieces, deboned dark meat (≈250 g), garlic powder, onion powder, salt, cornstarch, and honey into the food processor. Pulse 30‑second intervals three times until a smooth, slightly pink paste forms.

   Time: PT10M

6. Make Mushroom Duxelles

   Clean 200 g crimini mushrooms, roughly chop, then pulse in the processor to a fine dice. Heat 1 Tbsp olive oil in an 8‑inch pan over medium heat, add the mushrooms, and sauté 20 minutes, stirring occasionally, until the moisture evaporates and the mixture becomes a dry, slightly chewy paste.

   Time: PT20M

   Temperature: medium heat

7. Combine Farce

   Transfer the meat‑skin puree to a bowl, fold in the cooled mushroom duxelles, chopped chives, thyme leaves, and a drizzle of honey. Mix until uniform.

   Time: PT5M

8. Pipe Farce Under the Skin

   Fill a piping bag with half of the farce. Lift the skin of the crown and, using the bag tip, gently push the farce into the pocket beneath the skin, starting at the neck and moving toward the wing. Pack the farce evenly without over‑pressuring the skin.

   Time: PT10M

9. Stitch the Skin with Skewers

   Insert three bamboo skewers about ½ inch into the skin at the top of the crown, spacing them evenly. Trim any excess skin, then repeat on the opposite side. The skewers hold the skin tight and prevent the farce from escaping during roasting.

   Time: PT10M

10. Low‑Temperature Roast

    Preheat the oven to 250 °F (120 °C). Place the bird on a rack in a roasting pan, breast side up, and insert the probe thermometer into the thickest part of the breast (just above the tenderloin). Roast for 2 hours 30 minutes, or until the internal temperature reaches 145 °F (63 °C).

    Time: PT2H30M

    Temperature: 250°F

11. Rest the Bird

    Remove the bird from the oven, tent loosely with foil, and let rest until the temperature drops to about 100 °F (38 °C), roughly 20 minutes. This allows juices to redistribute and the skin to firm slightly.

    Time: PT20M

12. High‑Heat Blast for Crispy Skin

    Increase oven to its maximum temperature (≈475 °F/245 °C) with convection on. Brush the entire skin with clarified butter. Roast for 10 minutes, or until the skin is deep golden‑brown and crisp.

    Time: PT10M

    Temperature: 475°F

13. Carve and Serve

    Remove the skewers, let the bird rest an additional 5 minutes, then carve the breast into 2‑3 slices per side. Serve immediately with pan juices or a simple demi‑glace.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

45 g

Carbohydrates

10 g

Fat

35 g

Fiber

2 g