Roasted Chicken with Cheese Tortellini
- One 3 1/2- to 4-pound organic whole chicken, rinsed, patted dry, neck reserved
- Coarse salt
- 5 cloves garlic, peeled
- 2 sprigs fresh thyme
- 2 slices day-old bread, cut into 1-inch cubes
- 3 tablespoons unsalted butter, cut into small cubes, room temperature
- 8 ounces store-bought cheese tortellini
- Preheat oven to 350 degrees. Remove wing tips from chicken and place in a small roasting pan along with neck; set aside. Season cavity of chicken with salt; stuff with garlic, thyme, and bread, making sure to cover opening with some of the bread. Spread butter evenly under the skin, covering the breast meat. Truss chicken with kitchen twine, and season with salt. Transfer chicken, breast-side up, to roasting pan on top of neck and wing tips. Roast, basting frequently, until juices run clear, 1 to 1 1/2 hours.
- Remove chicken from pan; let cool. Place roasting pan on stove over medium-high heat. Add 1/2 cup water, stirring, and cook, scraping up any browned bits from the roasting pan. Strain juices into small bowl; skim any fat, and discard. Set aside.
- In a medium pot, bring 2 1/2 quarts salted water to a rolling boil. Cook tortellini according to package directions; drain, and return to pot.
- Meanwhile, remove breasts, legs, and wings; discarding skin and bones. Shred half of the chicken, reserving remaining meat for another use. In same pot, toss together shredded meat, juices, and tortellini. Serve immediately.
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