Categories
|
Traditional Roast Chicken with Herb Stuffing |
Tips: Traditional accompaniments include
roasted rosemary potatoes or creamy mashed potatoes. Add jelly,
such as cranberry sauce or whole cranberry sauce.
Cooking tip: allow 20 minutes per 1lb of chicken.
Allow the chicken to rest in a warm
place for at least 10 minutes before slicing.
|
Yield:6
|
|
INGREDIENTS: |
| 1 |
large chicken, about 4lbs |
|
| 1 |
small onion, sliced |
|
| 1 |
small carrot, sliced |
|
|
small bunch of fresh parsley |
|
| 2 |
stalks of celery chopped finely |
|
|
small bunch of fresh thyme |
|
| 1 tbsp |
butter |
|
| 2 tbsp |
vegetable oil |
|
|
DIRECTIONS:
- In a pan add oil and sautee onion, carrot, parsley, thyme and salt and pepper. Add cold water and cover, bring to boil and simmer for 1 hour. Preheat the oven to 400`F.
- Herb stuffing: saute' chopped onion and celery in butter in pan over low heat until soft. Remove from heat, add breadcrumbs and herbs. Mix thoroughly.
- Add beaten egg and a generous amount of salt and pepper.
- Spoon stuffing into the neck cavity of the chicken, without packing it in too tightly, and secure the opening with a small skewer and tie with twine. Rub breast with butter place in roasting pan and roast.
- Add bacon slices to breast and cover with foil.
- cooking time per weight of chicken. Roast temperature 350`F and cook for another approximately 60 minutes, or until cooked.
- Test by inserting a knife between the body and thigh: if the juices run clear, it is cooked. Transfer to a serving dish and allow it to rest for 10 minutes.
- Serve with creamy mashed potatoes or roasted rosemary potatoes ( roasted in covered dish with olive oil and rosemary for 30 minutes) salt, pepper and garlic to taste
|
 |
 |
 |
|
