Victoria's Ramp-Stuffed Roast Chicken | James Beard Foundation
Victoria's family harvests ramps on their farm in New Jersey, and they use them in this delicious roast chicken dish.
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Cooking tools:
- Oven
- Roasting pan
- Rack
- Baking dish
- Mixing bowl
- Saucepan
- Whisk
- Instant-read thermometer
- Aluminum foil
- Plate
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Tongs
- Kitchen towel
- Paper towel
- Colander
- Ladle
- Carving knife
- Carving fork
- Pastry brush
- Fine-mesh sieve
Ingredients
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- One 3 1/2 to 4 pound organic chicken, rinsed and patted dry
- 1 to 2 bunches ramps, rinsed and trimmed
- 4 tablespoons unsalted butter, melted
- 1 medium Spanish onion, cut in half and sliced
- 1 cup chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 tablespoon cider vinegar, or to taste
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