Buzzard Stewed in its Entrails (Chicken in a Pumpkin)
Buzzard Stewed in its Entrails (Chicken in a Pumpkin)
Ingredients
- 1 pumpkin, about 12 inches (30 cm) in diameter
- 1 1/2 cups (375 ml) brown basmati rice
- 1 chicken, about 4 lb (1.8 kg), skin removed
- 2 tablespoons (30 ml) olive oil
- 1 leek, white part only, chopped
- 1 red bell pepper, cored and diced
- 2 cloves garlic, chopped
- 1/4 cup (60 ml) dry white wine
- 1 teaspoon (5 ml) herbes de Provence (optional)
- 1/2 teaspoon (2.5 ml) ground nutmeg
- Salt and pepper
Instructions
- With the rack in the bottom position, preheat the oven to 190°C (375°F).
- 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
- 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.
- 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.
- 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
- 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.
- Transfer the pumpkin to a serving platter by carefully lifting it with two large, stiff spatulas. Ask for help if necessary.
Buzzard Stewed in its Entrails (Chicken in a Pumpkin)