Halloween chicken in a pumpkin coffin

Ingredients

Yield:

4 persons

• • One medium pumpkin
  • One 2 ½ pound chicken
  • 2 cups of fresh herbs
  • (rosemary, thyme, basil, scallions, sage, fennel)
  • 1 cup white wine
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of fresh garlic
  • 1 round puff pastry sheet (6 to 8 inches)
  • 1 egg (for egg wash)
  • olive oil

Preparation

Difficulty:

Easy

Time:

2 Hoursoven

Total Time:

2.5 Hours

1. 1. Preheat oven to 350 degrees.
   2. Cut a lid in the top of the pumpkin and remove the seeds and pith.
   3. Season chicken and pumpkin with salt and pepper. Don't be afraid to be generous!
   4. Throw herbs inside pumpkin and stuff chicken cavity with herbs. For extra flavor, use two fingers to lift the skin on the chicken breasts and thighs.
   5. Stuff herbs inside chicken so that they lay directly against the meat.
   6. Place seasoned chicken inside pumpkin.
   7. Add wine, paprika, garlic to chicken and pumpkin. Drizzle with olive oil and replace lid.
   8. Secure the lid by sticking the pumpkin with wooden skewers.
   9. Add ½ inch of water to a roasting pan so the bottom of the pumpkin won’t burn.
   10. Place pumpkin in roasting pan and cook in 350 degree oven for 2 hours.
   11. Juices from the chicken should run clear from the thigh as an indication that it is fully cooked.
   12. Remove the top lid of the pumpkin and replace with the puff pastry to cover.
   13. Egg wash the pastry. Put back the pumpkin in the oven to allow the pastry to bake for about 10 min.