Roast Chicken with Spiced Mushroom and Winter Vegetable Stuffing
A Meal Made for Family and Friends"I am rating this on technique and taste. I made a major change to the stuffing, but it turned out great! I subbed cooked, brown rice for the bread, and used toasted slivered almonds instead of hazelnuts. The spices were perfect and the gravy delicious! I will be making this again, and will try the bread version :)" - mikekey
Yield: 6 Ready in 45 minutes
3 people trying soon
Verified by stevemur
|5 poundroasting chicken|
|3/4 cupDry sherry|
|1/4 teaspoonBlack Pepper; freshly ground|
|1 mediumOnion; finely chopped|
|8 ouncesmushrooms; (one container), finely chopped|
|2 tablespoonsbutter; divided|
|1 cupchicken broth; divided|
|1/2 teaspoonground cinnamon; divided|
|1/2 teaspoonground cumin; divided|
|1/2 teaspoonground coriander; divided|
|1 cupparsnips; coarsely grated|
|1 cupcarrots; coarsely grated|
|1/2 cupfinely chopped hazelnuts; lightly toasted|
|1 cupbread crumbs; lightly toasted|
|1/8 teaspoonBlack Pepper; freshly ground|
Roast Chicken with Spiced Mushroom and Winter Vegetable Stuffing Preparation
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.
Republished with Permission, National Chicken Council
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