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Name: Roast Chicken Stuffed W/chestnut,mushroo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 tb Soy sauce; 12 Dried black mushrooms; 1 (4-5 pound) chicken; 2 tb Soy sauce; 1 ds Pepper; 1 tb Sherry; 1/2 ts Salt; 1 tb Peanut oil; Salt and pepper; 1 Onion; 1/2 lb Chestnuts

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INGREDIENTS

1 tb Soy sauce
12 Dried black mushrooms
1 (4-5 pound) chicken
2 tb Soy sauce
1 ds Pepper
1 tb Sherry
1/2 ts Salt
1 tb Peanut oil
Salt and pepper
1 Onion
1/2 lb Chestnuts

Servings

INSTRUCTIONS

1. Soak dried mushrooms. Shell chestnuts. 2. Wipe chicken with a damp cloth. Then dry thoroughly with paper toweling; or hang up to dry in a cool, airy place 1 to 2 hours. 3. Preheat oven to 375 degrees. Mince onion, mushrooms and chestnuts; then mix well with soy sauce, salt and pepper. Stuff chicken with mixture; then sew up securely or skewer. 4. Combine sherry with remaining soy sauce and rub over bird. Rub in oil. Sprinkle lightly with remaining salt and pepper; then truss. 5. Place on a rack over a drip pan containing several inches of water. Roast 20 minutes, basting frequently with drippings. 6. Reduce heat to 325 degrees and roast 40 minutes more, basting frequently. (Replenish water in drip pan as it evaporates.) VARIATION: For the chicken, substitute turkey. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Roast Chicken Stuffed W/chestnut,mushroo

1 tb Soy sauce
12 Dried black mushrooms
1 (4-5 pound) chicken
2 tb Soy sauce
1 ds Pepper
1 tb Sherry
1/2 ts Salt
1 tb Peanut oil
 Salt and pepper
1 Onion
1/2 lb Chestnuts

1. Soak dried mushrooms. Shell chestnuts.    2. Wipe chicken with a damp cloth. Then dry thoroughly with paper toweling;  or hang up to dry in a cool, airy place 1 to 2 hours.    3. Preheat oven to 375 degrees. Mince onion, mushrooms and chestnuts; then  mix well with soy sauce, salt and pepper. Stuff chicken with mixture; then  sew up securely or skewer.    4. Combine sherry with remaining soy sauce and rub over bird. Rub in oil.  Sprinkle lightly with remaining salt and pepper; then truss.    5. Place on a rack over a drip pan containing several inches of water.  Roast 20 minutes, basting frequently with drippings.    6. Reduce heat to 325 degrees and roast 40 minutes more, basting  frequently. (Replenish water in drip pan as it evaporates.) VARIATION: For  the chicken, substitute turkey.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (53g)
Recipe Makes: 8 Servings

Calories: 102
Calories from Fat: 22 (22%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 116.1mg		4 %
Potassium 263.4mg		7 %
Total Carbohydrate 19g		6 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 15.7g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 102

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