EMPEROR CHICKEN
1 Whole chicken, 3 to 4 lb
Seasoning Paste
1 tsp Mustard seeds
1 tsp Coriander seeds
1/2 tsp Sichuan pepper seeds
1/2 tsp Ajowan seeds
1/2 tsp Black peppercorns
1/2 tsp White peppercorns
2 Cloves garlic, sliced
3 Slices fresh gingerroot, minced
1-1/2 tbsp Soy sauce
1 tbsp Hoisin sauce
Stuffing
Reserved chicken legs (see above)
2 tbsp Chopped fresh parsley
2 tbsp Chopped blanched fresh spinach (optional)
2 tbsp Finely chopped onion
2 Cloves garlic, minced
1 Egg, beaten
2 tbsp Dry bread crumbs
Pinch Each salt and pepper
2 Portobello mushrooms, sliced (optional)
Seasoning Paste: In skillet over high heat, toast mustard seeds, coriander seeds, Sichuan seeds, ajowan seeds and black and white peppercorns, shaking pan once or twice, for about 3 minutes or until popping and fragrant. Let cool. Using mortar and pestle (or plastic bag and rolling pin), grind seeds along with garlic and gingerroot to make paste. Mix in soy and hoisin sauces. Set aside.
To debone chicken, place, breast side down, on work surface. Starting at body cavity end, cut as closely as possible along both sides of backbone. Remove backbone. Turn breast side up. Peeling back skin, remove legs without detaching skin; set aside. Remove all bones except breastbone. (Reserve bones for making stock.) Place
chicken, breastbone down, on work surface and spread out like book; pound with back of skillet to flatten. Set aside.
Stuffing: Remove bones from chicken legs, reserving bones for stock. With sharp knife, chop leg meat finely (or chop in food processor). Mix in parsley, spinach (if using), onion, garlic, egg, bread crumbs, salt and pepper.
Place flattened chicken on work surface, skin side down. Spread stuffing evenly over chicken. Top with single layer of mushroom slices (if using). Invert onto rimmed baking, tucking stuffing under skin. Rub skin with seasoning paste.
Roast in 425F oven for about 35 minutes or until chicken is no longer pink inside and juices run clear when chicken is pierced.
Tip: To increase the amount of stuffing to feed more people, add 2 boneless, skinless chicken breasts, chopped.
GARLIC-STUFFED POTATOES
Small new potatoes
Garlic cloves (1 for each potato)
Olive oil
With apple corer, cut core from centre of each potato, reserving cores. Push clove of garlic into opening of each
potato. Cut reserved cores in half crosswise and insert into openings to plug ends. Brush lightly with oil. Roast alongside chicken.
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