Inside-Out Stuffed Chicken

Source: Martha Stewart Living, January 2011
adapted by

4 tablespoons unsalted butter, softened
1 large onion, thinly sliced or 2 large shallots
3 celery stalks, chopped fine
3 garlic cloves, minced
Coarse salt and freshly ground pepper
1 pound cremini or white button mushrooms, sliced
6 cups day-old rustic-bread cut in 1-inch cubes (I used a fresh, crusty baguette!)
3/4 cup chicken stock
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh sage
1 whole chicken (about 4 1/2 pounds)
1 small lemon or clementine orange (poke holes in it with a fork)

Preheat oven to 350 degrees.

Place chicken in a roasting pan, breast side up, and tuck wings under. Put the lemon (or clementine) inside the cavity and tie legs together with kitchen twine. Pat chicken dry with paper towels. Stuff a tablespoon of butter under the skin on the breast. Season with salt and pepper. Roast uncovered for about 30-40 minutes.

While the chicken is roasting, melt 2 tablespoons butter in a large skillet over high heat. Cook onion, celery, and garlic until translucent, about 5 - 10 minutes. Season with salt. Add mushrooms and 1 tablespoon of butter to the onion mixture. Stir and cook for another ten minutes, until mushrooms soften. Stir in bread, stock, juice, and sage. Mix well so the bread absorbs the juices. Season to taste with salt and pepper. Stir, then put the stuffing mixture in the bottom of a roasting pan and place the chicken on top of the stuffing. The chicken will be hot, be careful transferring the chicken.

Continue to roast for about an hour and a half, more or less, until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reaches 165 degrees. Let rest for 10 minutes before serving.