ROAST CHICKEN WITH SPICED MUSHROOM AND
WINTER VEGETABLE STUFFING
FOR THE CHICKEN:
1 5 pound roasting chicken
3/4 cup dry sherry
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
FOR THE STUFFING:
1 medium onion, finely chopped
8 ounces mushrooms (one container), finely chopped
2 tablespoons butter, divided use
1 cup chicken broth, divided use
1/2 teaspoon ground cinnamon, divided use
1/2 teaspoon ground cumin, divided use
1/2 teaspoon ground coriander, divided use
1 cup parsnips, coarsely grated
1 cup carrots, coarsely grated
1/2 cup finely chopped hazelnuts, lightly toasted
1 cup bread crumbs, lightly toasted
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Preheat oven to 400 degrees F.
Salt and pepper inside of chicken cavity. Melt 1 tablespoon butter and add 1/4 teaspoon each of cinnamon, cumin and coriander. Brush mixture over chicken. Tie up legs securely with butcher's string, set chicken on rack set into roasting pan and add 1/2 cup chicken broth.
Roast for 30 minutes.
While chicken is roasting, in a large saucepan over medium heat, melt 1 tablespoon butter. Stir in onion and saute for 5 minutes, until translucent. Stir in remaining spices and let them cook for about 1 minute, until aroma is released. Add the mushrooms, parsnips and carrots; cook until all vegetables are tender and any excess liquid has evaporated, about 6 minutes. Remove from heat and stir in hazelnuts, bread crumbs and remaining chicken broth; add salt and pepper. Place in ceramic or glass casserole dish.
Reduce oven temperature to 350 degrees F. Place stuffing in oven and continue to roast chicken for another hour and 15 minutes, until meat thermometer registers 180 degrees F when inserted between thigh and breast. Check the roasting pan periodically as the chicken cooks; if pan becomes dry, add water, several tablespoons at a time. When done, remove the chicken to a serving platter and cover with foil.
Skim the fat off the juices left in roasting pan. Set pan over low heat on hot plate, add sherry, stirring to scrape off any bits of chicken stuck to the pan. Stir in flour to slightly thicken; simmering for about 1 minute.
Pour the pan juices into a gravy boat or small pitcher. Uncover chicken; remove string from legs; carve and serve with gravy and stuffing.
Makes 6 servings
Source: The National Chicken Council
WINTER VEGETABLE STUFFING
FOR THE CHICKEN:
1 5 pound roasting chicken
3/4 cup dry sherry
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
FOR THE STUFFING:
1 medium onion, finely chopped
8 ounces mushrooms (one container), finely chopped
2 tablespoons butter, divided use
1 cup chicken broth, divided use
1/2 teaspoon ground cinnamon, divided use
1/2 teaspoon ground cumin, divided use
1/2 teaspoon ground coriander, divided use
1 cup parsnips, coarsely grated
1 cup carrots, coarsely grated
1/2 cup finely chopped hazelnuts, lightly toasted
1 cup bread crumbs, lightly toasted
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Preheat oven to 400 degrees F.
Salt and pepper inside of chicken cavity. Melt 1 tablespoon butter and add 1/4 teaspoon each of cinnamon, cumin and coriander. Brush mixture over chicken. Tie up legs securely with butcher's string, set chicken on rack set into roasting pan and add 1/2 cup chicken broth.
Roast for 30 minutes.
While chicken is roasting, in a large saucepan over medium heat, melt 1 tablespoon butter. Stir in onion and saute for 5 minutes, until translucent. Stir in remaining spices and let them cook for about 1 minute, until aroma is released. Add the mushrooms, parsnips and carrots; cook until all vegetables are tender and any excess liquid has evaporated, about 6 minutes. Remove from heat and stir in hazelnuts, bread crumbs and remaining chicken broth; add salt and pepper. Place in ceramic or glass casserole dish.
Reduce oven temperature to 350 degrees F. Place stuffing in oven and continue to roast chicken for another hour and 15 minutes, until meat thermometer registers 180 degrees F when inserted between thigh and breast. Check the roasting pan periodically as the chicken cooks; if pan becomes dry, add water, several tablespoons at a time. When done, remove the chicken to a serving platter and cover with foil.
Skim the fat off the juices left in roasting pan. Set pan over low heat on hot plate, add sherry, stirring to scrape off any bits of chicken stuck to the pan. Stir in flour to slightly thicken; simmering for about 1 minute.
Pour the pan juices into a gravy boat or small pitcher. Uncover chicken; remove string from legs; carve and serve with gravy and stuffing.
Makes 6 servings
Source: The National Chicken Council
MsgID: 3157178
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for National Stuffing Day - 11-2...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for National Stuffing Day - 11-2...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes for National Stuffing Day - 11-21-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Chicken Stuffing Casserole (using cooked chicken, oven or crock pot) |
Betsy at Recipelink.com | |
3 | Recipe: Turkey Dressing Casserole (using cooked turkey and gravy mix) |
Betsy at Recipelink.com | |
4 | Recipe: Durkee Basic Poultry Dressing |
Betsy at Recipelink.com | |
5 | Recipe: Roast Chicken with Spiced Mushroom and Vegetable Stuffing |
Betsy at Recipelink.com | |
6 | Recipe: Overstuffed Portabella Mushrooms (with spinach and artichoke stuffing) |
Betsy at Recipelink.com | |
7 | Recipe: Savory Mushroom Stuffed Pork Tenderloin with Apple Drizzle |
Betsy at Recipelink.com |
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