Roast Chicken With Spiced Mushroom & Winter
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Roast Chicken With Spiced Mushroom & Winter
  Roast    Chicken    Mushrooms  
Last updated 6/12/2012 1:20:34 AM. Recipe ID 52367. Report a problem with this recipe.
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      Title: Roast chicken with spiced mushroom & winter
 Categories: New import
      Yield: 4 Servings
 
      1    5 pound roasting chicken
    3/4 c  Dry sherry
      1 tb Flour
    1/4 ts Salt
    1/4 ts Freshly ground pepper
           Stuffing:
      1 md Onion, finely chopped
      8 oz Mushrooms (one container),
           Finely chopped
      2 tb Butter, divided
      1 c  Chicken broth, divided
    1/2 ts Ground cinnamon, divided
    1/2 ts Ground cumin, divided
    1/2 ts Ground coriander, divided
      1 c  Parsnips, coarsely grated
      1 c  Carrots, coarsely grated
    1/2 c  Finely chopped hazelnuts,
           Lightly toasted
      1 c  Bread crumbs, lightly
           Toasted
    1/8 ts Salt
    1/8 ts Freshly ground pepper
 
  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 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 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
  had 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 and continue to roast chicken for
  another hour and 15 minutes, until meat thermometer registers 180F
  when inserted between thigh and breast. Place stuffing in oven to
  cook during last half hour of roasting. Check the roasting pan
  periodically as the chicken cooks; if pan becomes dry, add water,
  several tablespoons at a time. When doen, 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.. Makes
        6    servings.
  
  DECEMBER 4, 1996 Neighborhood Shopping Typos by Bobbie Beers
 




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Recipe ID 52367 (Apr 03, 2005)

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