Buzzard Stewed in its Entrails (Chicken in a Pumpkin)

Instructions

1. 1

   With the rack in the bottom position, preheat the oven to 190°C (375°F).

2. 2

   Using a knife, cut the top off the pumpkin (as if carving a jack-o’-lantern). Set aside. Using a large spoon, scoop out the seeds and loose pulp, scraping until the inside of the pumpkin is smooth. Season the inside generously with salt and pepper. Spread

3. 3

   the rice inside the pumpkin. Place it on a large rimmed baking sheet or in a roasting pan with high sides (see note). Check to make sure the pumpkin fits easily in the oven. Set aside.

4. 4

   In a large skillet over medium-high heat, brown the chicken in the oil. Season with salt and pepper. Place the chicken on the rice in the pumpkin, breast side up. Set aside.

5. 5

   In the same skillet over medium heat, soften the vegetables for 4 or 5 minutes. Add oil if necessary. Season with salt and pepper. Add the wine, herbs and nutmeg. Bring to a boil and reduce until almost dry. Pour over the chicken. Close the pumpkin by setting

6. 6

   the top in place. Wrap the stem with aluminum foil. Oil the outside of the pumpkin. Bake until the chicken and the rice are cooked, about 2 hours, 40 minutes (depending on the size of the pumpkin). Adjust the seasoning.

7. 7

   Transfer the pumpkin to a serving platter by carefully lifting it with two large, stiff spatulas. Ask for help if necessary.