Roasted Chicken inside a Squash
1 whole chicken (preferably local, pasture-raised) 4-5lbs
1 large, 10-15lb round squash- Musque de Provence (Fairytale) or Marina di Chiogga, Cheese or Hubbard would work
1 apple, cored and chunked
2 onions, chopped in 1" chunks
1 head of garlic, 1/2 in chunks and the other minced for the rub.
1 Tbsp salt
1 tsp rosemary
1 tsp savory/marjoram
1 Tbsp olive oil
Black pepper to taste
Preheat oven to 250. Cut the top off the squash- make sure the opening is wide enough to get the chicken inside. Get all the seeds and strings out and set the squash on a cookie sheet with sides (to catch any juices that may leak). Wash the chicken inside and out and pat dry. Mix the rub- salt, spices, minced garlic and olive oil and rub all over the top of the bird. Loosely fill the cavity with chunks of apple, onion and garlic. Shove the bird into the squash and fill any extra space with chunks of veggies or simply mound around the edges. A 5lb bird in a 10-15lb squash will need to cook all day- I put mine in at 930a and took it out at 530p and it was perfect....I checked on it a few times throughout the day to make sure it wasn't making a mess, but it never leaked. Basically I knew it was done when the squash was tender, the skin of the chicken was crisp on top, the leg joints were loose and the squash was filled with broth. We had to ladle some of the soup out of the squash after we removed the chicken so that it would not make a mess in the event we accidently pierced the squash with the serving spoon. A smaller bird and squash will take less time, of course. This is a good weekend winter meal. It can be served with roasted potatoes or good bread. Quite a showcase for a dinner with friends. Enjoy!