Brick Roasted Chicken With Chestnut Stuffing And Chicken Jus Recipes

SIMPLE ROAST CHICKEN WITH CHESTNUT BREADING

Steps:

• Preheat the oven to 475 degrees F.
• Place the chestnuts and torn baguette into a 9-by-13-inch baking dish and drizzle with the olive oil. Sprinkle the mixture with salt and pepper, as well as about 1 teaspoon each of the sage, savory and rosemary. Toss well to incorporate the olive oil and seasonings.
• In a separate bowl, combine the butter, lemon juice and the remaining 5 teaspoons sage, 2 teaspoons savory and 1 teaspoon rosemary and rub the mixture all over the inside and outside of the chicken. Place the squeezed lemon halves in the cavity.
• Place the chicken atop the breading and roast for 20 minutes; reduce the heat to 400 degrees F and cook until a thermometer inserted into the leg registers 165 degrees F and the juices run clear, an additional 25 minutes.
• Let the chicken rest for 15 minutes, covered with foil, before serving.

ROASTED CHICKEN WITH HOLIDAY STUFFING

Steps:

• Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
• Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.
• Preheat oven to 350 degrees.
• Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.

ROASTED CHICKEN JUS

Steps:

• Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.
• Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.

ROASTED CHICKEN WITH CHESTNUTS

Steps:

• Thoroughly wash and dry the chickens. Season the inside and outside of both birds with salt and pepper.
• In a large skillet, heat 4 tablespoons oil over medium heat. Add chestnuts and bay leaves and cook 8 to 10 minutes, stirring occasionally until golden brown. Add shallots and garlic, season with salt and pepper, and cook 3 minutes. Add sherry and 2 tablespoons thyme, and cook until sherry is reduced to a glaze, about 4 minutes. Cool.
• Preheat oven to 425 degrees. In a bowl, combine remaining 2 tablespoons of thyme, coriander, and remaining 2 tablespoons of oil. Working carefully, separate the skin from the meat of the breasts and the thighs and rub spice mixture in between.
• Divide chestnut mixture evenly and use it to stuff the cavities of the chickens. Tie the legs together to hold the stuffing in place.
• Set the chickens on a nonstick roasting rack in a roasting pan, breast side down, and roast for 20 minutes. Turn the chickens breast side up, baste with pan juices, and roast 40 minutes more, basting every 15 minutes until an instant-read thermometer inserted at the joint between the thigh and leg reaches 165 degrees. Transfer the chicken to a platter. Let cool for 15 minutes.
• Meanwhile, tilt the roasting pan and skim off and discard any fat. Add orange juice to the roasting pan, set the pan over a low flame, and scrape off any browned bits stuck to the pan.
• To serve, spoon the chestnuts out of the birds and into a bowl. Cut each chicken into 8 pieces (2 drumsticks, 2 thighs, 2 breast halves, 2 wings) and pour the pan juices over chicken.