Roast Chicken with Mashed-Potato Stuffing and Root Vegetables


  • 3 pounds russet (baking) potatoes (about 6 large)
  • 1 garlic head, separated into cloves and peeled (about 14 cloves)
  • 1 bay leaf
  • ½ cup milk
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon fresh thyme leaves
  • a 5-pound whole chicken, giblets reserved for another use
  • + 10 more ingredients
    • 2 tablespoons unsalted butter, softened
    • 12 shallots, peeled
    • 2 garlic heads, outer skins discarded and heads intact
    • 1 tablespoon vegetable oil
    • 6 thin carrots (about 1 pound), peeled and cut into 1-inch pieces
    • 2 small turnips (about 1 pound), peeled and each cut into 8 wedges
    • 6 thin parsnips (about 1 pound), peeled and cut into 2-inch pieces
    • 1 small celery root (about ¾ pound), peeled and cut into 8 wedges
    • 8 fresh thyme sprigs
    • chopped fresh parsley leaves for garnish

1. Make mashed-potato stuffing: Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evapor...

View full recipe at SpringPad


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