Roast Chicken with Spiced Mushroom and Winter Vegetable Stuffing

Roast Chicken with Spiced Mushroom and Winter Vegetable Stuffing

Ready in 45 minutes
4 avg, 2 review(s) 100% would make again

Top-ranked recipe named "Roast Chicken with Spiced Mushroom and Winter Vegetable Stuffing"

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"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

Ingredients

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Chicken:
5 pound roasting chicken
3/4 cup Dry sherry
1 tablespoon Flour
1/4 teaspoon Salt
1/4 teaspoon Black Pepper; freshly ground
Stuffing:
1 medium Onion; finely chopped
8 ounces mushrooms; (one container), finely chopped
2 tablespoons butter; divided
1 cup chicken broth; divided
1/2 teaspoon ground cinnamon; divided
1/2 teaspoon ground cumin; divided
1/2 teaspoon ground coriander; divided
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 Black Pepper; freshly ground

Original recipe makes 6

Servings  

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.

Notes

Republished with Permission, National Chicken Council

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1559 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 5 years ago
Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 8 years ago
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