Looking to dazzle your guests during the holidays? I’ve got the perfect “fancy” dish for you. And I promise it requires no advanced culinary skills.
I’ve adapted this from a recipe that first appeared in Gourmet magazine. It boasts a secret ingredient, what the French call a “farce,” but we call it forcemeat. It’s what makes this chicken ridiculously moist and flavorful.
A forcemeat is a mixture of well-seasoned meat, poultry, fish or vegetables, that is finely chopped or ground, then cooked and served alone or used as a stuffing. Some fat usually is added to ensure the forcemeat has a smooth texture. Forcemeat is the base of many charcuterie products, including pates, terrines and sausages.
But in this recipe, it doesn’t just add delicious flavor. It also insulates the chicken from the intensity of the heat in the oven, making it almost impossible for the meat to dry out.