Receta Chicken With Whole Oat Stuffing
by Global Cookbook

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Ingredientes

1 1/4 c. whole oats (sometimes called oat groats, available at natural foods stores)
4 x shallots chopped
1 c. finely diced fennel bulb (sometimes called anise, available at most supermarkets)
1 stk unsalted butter softened (1/2 c.)
1 c. finely diced scrubbed zucchini

1 c. finely diced mushroom caps
1/4 c. heavy cream
2 Tbsp. finely minced fresh chives
2 Tbsp. chopped fresh parsley leaves a healthy pinch of dry tarragon crumbled a healthy pinch of freshly grated lemon zest a (5-lb.) roasting chicken, giblets reserved for another use

In a kettle of boiling water cook the whole oats for 30 min and drain them. While the oats are cooking, in a skillet cook the shallots and the fennel in 2 Tbsp. of the butter over moderate heat, stirring, till the vegetables are softened, add in the zucchini and the mushrooms, and saute/fry
the mix over moderately high heat, stirring, till the zucchini and mushrooms are softened. Stir in the cooked oats, the cream, the chives, the parsley, the tarragon, the zest, and salt and pepper to taste and remove the skillet from the heat.
Rinse the chicken and pat it dry completely. Pack the cavity with some of
the stuffing and transfer the remaining stuffing to a small baking dish.
Truss the chicken, rub it all over with 4 Tbsp. of the remaining butter, and season it with salt and pepper. Arrange the chicken, breast side down, on a rack set in a shallow roasting pan and roast it in the lower third of a preheated 450F. oven for 50 min. Turn the chicken breast side up, baste it with the remaining 2 Tbsp. butter, melted, and the pan juices, and roast it for 20 min more, or possibly till a meat thermometer inserted in the fleshy part of a thigh registers 180F. During
the last 30 min of roasting, cook the remaining stuffing, covered with
foil, in the 450F. oven. Let the chicken stand for 10 min before carving. Serve the chicken with the stuffing.
Serves 6.