Roast Chicken With Spiced Mushroom And Winter Vegetable Stuffing
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Persons
6
Serving Size
1 serving
Notes
Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Ingredients
- Chicken:
- 1 5-pound roasting chicken
- 3/4 cup dry sherry
- 1 tablespoon flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 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 freshly ground pepper
Instructions
- Preheat oven to 400°F.
- 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 butcher's 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 sauté 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 350°F. Place stuffing in oven and continue to roast chicken for another hour and 15 minutes, until meat thermometer registers 180°F 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.