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Roast Chicken with Spiced Mushroom and Winter Vegetable Stuffing
6 Servings
100% would make this recipe for Roast Chicken with Spiced Mushroom and Winter Vegetable Stuffing again.
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Roast Chicken with Spiced Mushroom and Winter Vegetable Stuffing Ingredients
Chicken
:
1 cup
chicken broth
divided
5 pound roasting
chicken
1/2 teaspoon ground
cinnamon
divided
3/4 cup dry
sherry
1/2 teaspoon ground
cumin
divided
1 tablespoon
flour
1/2 teaspoon ground
coriander
divided
1/4 teaspoon
salt
1 cup parsnips coarsely
grate
d
1/4 teaspoon freshly
ground pepper
1 cup
carrot
s coarsely grated
1/2 cup finely chopped hazelnuts lightly toasted
Stuffing
:
1 cup
bread crumbs
lightly toasted
1 medium
onion
finely chopped
1/8 teaspoon
salt
8 ounces
mushroom
s (one container), finely chopped
1/8 teaspoon freshly
ground pepper
2 tablespoons
butter
divided
Instructions for Roast Chicken with Spiced Mushroom and Winter Vegetable Stuffing
Preheat oven to 400F.
Rinse the chicken under cold running water; drain. 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 butchers 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 350F. Place stuffing in oven and continue to roast chicken for another hour and 15 minutes, until meat thermometer registers 180F 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.
Main Ingredient:
Chicken
Cuisine:
American
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Ingredient Insight - look inside this recipe
Bread crumbs
Butter
Carrot
Chicken
Chicken Broth
Cinnamon
Coriander
Cumin
Flour
Ground Pepper
Mushroom
Onion
Salt
Sherry
Winter
Summer
Spring
Fall
Bake
Advance
Main Dish
American
Chicken
Dinner
for
flavor
and
categorization
Republished with Permission, National Chicken Council [I posted this recipe.]
tyson
on Jul 19 2005 1:20AM
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posted by tyson
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