4 hr–5 hr 20 minRoasting a whole chicken and autumn vegetables right inside a hollowed-out, edible pumpkin turns a crisp October evening into a magical dinner table event.
Add Chicken Soup in a Pumpkin to one or more cookbooks so it is easy to find when you are ready to cook.
Carve the top of the pumpkin in a circular shape. Ensure to carve a wide circle so that you can fit the chicken later.
Uses large wide pumpkinRemove and scrape all the seeds and pumpkin pulp form the inside of the pumpkin. Ensure you do not puncture the pumpkin walls or bottom, as otherwise the broth will leak from the pumpkin and the recipe will not work.
Uses large wide pumpkinChop all the vegetables, 1 inch rough chop. You want the vegetable chop to be large so that they slowly release the juices overtime into the pumpkin well. I also throw in the baby bok choy leaves.
Uses leek, baby bok choy, carrot, baby portabello mushrooms,The creator's presentation guide stays separate from the recipe method.
Move the pan to the center of your table. It is recommended to not try to pick the pumpkin up off the pan as its very soft and may collapse. If you do opt to move your pumpkin, ensure it's a an extremely large bowl that will allow juices to leak.
Center of the table · PumpkinLift the lid off the pumpkin, enjoy the steam ambiance, ladle the broth into guests' bowls.
bowlGenerously season the chicken inside and out. I used Heath Riles' Chicken seasoning, but any chicken or poultry seasoning would work.
Uses chicken seasoning, whole chickenTruss the chicken for presentation. This step is optional.
Take all the vegetables and layer them evenly across the bottom of the pumpkin
Uses leek, baby bok choy, carrotPlace the chicken on top of the bed of vegetables.
Preheat oven to 375
Cover the popkin with the stem lid. Ensure the seams are exact from where you carved. You want as little moisture to escape as possible.
Uses large wide pumpkinApply avocado oil or high heat oil across the entire exterior of the pumpkin, including bottom of pumpkin and stem.
Place the pumpkin on a deep-pan (important), place it at the bottom rack of your oven to prevent burning.
I Recommend a meat thermometer to watch the temperature of your chicken. The thigh of the chicken should be around 170. Pull and rest the pumpkin for 15 minutes before opening the lid.