Fowl a la Cardinal (Deboned Stuffed Chicken)

Ingredients

• 1 whole (3-4 lbs) Whole chicken (To be deboned)
• 1 teaspoon Olive oil (For cavity seasoning)
• 1 teaspoon Dijon mustard (For cavity seasoning)
• 1 teaspoon Worcestershire sauce (For cavity seasoning)
• 1.5 pounds Ground beef (Good quality)
• 1.5 pounds Beef suet, finely chopped (Can substitute with butter or lard)
• 1 tablespoon Fresh parsley, finely chopped
• 1 teaspoon Fresh thyme, finely chopped
• 1 teaspoon Fresh sage, finely chopped
• 1 tablespoon Fine breadcrumbs
• 0.5 teaspoon Ground allspice
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 1 teaspoon Black pepper, finely ground
• 1 teaspoon Salt (To taste)
• 6 whole Fresh oysters, shucked and chopped
• 4 ounces Ghee or clarified butter
• 2 medium Carrots, peeled and cut into chunks
• 2 medium Onions, quartered
• 2 stalks Celery stalks, cut into chunks
• 0.25 teaspoon Cayenne pepper (To taste, for gravy)

Instructions

1. 1Remove feathers if necessary and clean the chicken thoroughly. Using a sharp boning knife, carefully remove all bones from the chicken without tearing or cutting through the skin. Start by cutting along the backbone, then work the meat away from the bones, being especially careful around the breast and legs. Remove all bones including wing tips, leaving the skin intact as a pouch.
2. 2Place all the chicken bones, neck, gizzard, and heart (reserve the liver) in a pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 45 minutes to create a strong broth. Strain and reserve the broth.
3. 3Mix together the olive oil, mustard, and Worcestershire sauce. Pour this mixture inside the deboned chicken cavity and rub it around to coat the interior.
4. 4Finely mince the reserved chicken liver. In a large bowl, combine the minced liver, ground beef, chopped beef suet, parsley, thyme, sage, breadcrumbs, allspice, nutmeg, cloves, black pepper, salt, and chopped oysters. Mix thoroughly until all ingredients are well combined.
5. 5Fill the deboned chicken cavity with the prepared stuffing mixture, packing it firmly but not too tightly. Sew up the opening with kitchen twine or secure with toothpicks to keep the stuffing inside. Shape the chicken back into its original form.
6. 6In a large, heavy-bottomed pot or Dutch oven, melt the ghee over medium-high heat. Carefully place the stuffed chicken in the pot and brown it on all sides, turning gently, until the skin is golden brown all over.
7. 7Add the carrots, onions, and celery around the chicken. Pour in the reserved giblet broth. The liquid should come about halfway up the chicken.
8. 8Cover the pot and reduce heat to low. Braise the chicken for 1 hour and 30 minutes, basting occasionally with the pan juices. The chicken should be tender and the skin should develop a glazed appearance.
9. 9Remove the chicken to a serving platter and keep warm. Strain the cooking liquid, pressing on the vegetables to extract their juices. Return the liquid to the pot and simmer to reduce slightly if needed. Add cayenne pepper to taste to make the gravy piquant. Adjust seasoning with salt if needed.
10. 10Remove the twine or toothpicks from the chicken. Slice the chicken crosswise to show the stuffing. Arrange the cooked vegetables around the chicken and pour some of the gravy over. Serve hot with remaining gravy on the side.