ROAST CHICKEN WITH MIXED MUSHROOM STUFFING
Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour
Provided by Jamie Oliver
Categories Mains Chicken Christmas Dinner Party Sunday lunch Mushroom
Time 1h55m
Yield 4
Number Of Ingredients 12
Steps:
- You don't often see whole chicken that's been stuffed like this. I think that's a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
- Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
- Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
- Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh - if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.
Nutrition Facts : Calories 707 calories, Fat 49.4 g fat, SaturatedFat 14.1 g saturated fat, Protein 55.8 g protein, Carbohydrate 7.9 g carbohydrate, Sugar 2.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre
ROAST STUFFED CHICKEN
You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
- Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
- Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.
Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g
ROAST CHICKEN WITH MUSHROOM-ONION STUFFING
From the Fanny Farmer Cookbook; this is a simple delicious recipe. As I have recently learned, homemade stuffing is really easy to make. For a nice presentation be sure to truss the chicken.
Provided by Kaarin
Categories Whole Chicken
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- To make the stuffing: melt the butter in a skillet over low heat. Add the onion and mushrooms, cooking until the onion is soft. Remove from heat; stir in the crumbs and season to taste.
- Rinse the chicken and pat dry. Stuff the body cavity, and truss the bird.
- Brush the melted butter all over and sprinkle with seasonings.
- Place the chicken breast up in a roasting pan and cook at 325 degrees for 25 minutes per pound. The meat thermometer should read 170 degrees in the breast meat.
- If desired you can melt more butter and baste every 15 minutes. (I don't baste my chicken; I just leave it alone.).
- Remove the chicken to a warm platter and cover with foil, letting it rest 10 minutes before carving.
Nutrition Facts : Calories 1221.7, Fat 75.3, SaturatedFat 33.2, Cholesterol 251.9, Sodium 3281.2, Carbohydrate 80.5, Fiber 5.7, Sugar 7.9, Protein 53.7
ROASTED CHICKEN WITH FRESH GARLIC AND SPINACH STUFFED UNDER THE SKIN AND WILD MUSHROOM MASHED POTATOES
Steps:
- Mix thoroughly and reserve for seasoning the chicken.
- Preheat oven to 340 degrees. Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill. Slide your fingers in between the skin and the breast meat of the chicken. Neatly slide your spinach and garlic mixture in between the skin and the breast meat. Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes.
- While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.
ROAST CHICKEN WITH MUSHROOM STUFFING AND SAUCE
Categories Chicken Mushroom Poultry Roast Dinner Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Place porcini in small bowl. Pour enough hot water over to cover; let stand until mushrooms soften, about 20 minutes. Drain.
- Spread baguette cubes on small rimmed baking sheet. Bake until golden, about 10 minutes. Transfer toasted bread to bowl. Maintain oven temperature.
- Slice half of fresh mushrooms; set aside for sauce. Coarsely chop remaining fresh mushrooms. Melt butter in large skillet over medium-high heat. Add chopped mushrooms and shallots; sauté until tender, about 5 minutes. Add thyme and juniper berries, if desired; stir 1 minute. Add to bowl with bread. Mix in chopped liver, heart and gizzard, then 1/3 cup broth, parsley, salt and pepper.
- Rinse chicken inside and out; pat dry with paper towels. Sprinkle chicken cavity with salt and pepper. Fill with stuffing. Tie legs together. Sprinkle outside of chicken with salt and pepper. Place in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 180°F and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 45 minutes. Transfer to platter; cover with foil.
- Pour pan drippings into measuring cup. Transfer 3 tablespoons fat from top of drippings to heavy large skillet. Spoon off remaining fat from pan drippings and discard. Heat 3 tablespoons fat in skillet over medium-high heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Add remaining 2/3 cup chicken broth, degreased pan drippings and brandy and cook 3 minutes, adding more broth for desired sauce consistency. Season sauce to taste with salt and pepper. Serve chicken with stuffing and sauce.
STUFFED ROAST QUAIL WITH MUSHROOMS
James Beard Award-winning chef Anne Quatrano is one of the South's most respected chefs. Although she was raised in Connecticut, she attributes her passion for cooking to spending time with her grandmother in the kitchen and summers at her mother's family farm near Cartersville, Georgia. A longtime proponent of sustainability, Anne prides herself on using locally grown seasonal and organic produce, much of which is from her own garden at the same family farm that inspired her as a child, Summerland, where she now resides. She and her husband, chef Clifford Harrison, operate five of Atlanta's most celebrated restaurants. Her food and style of cooking is grounded in perfectly executed technique and the philosophy of using the best quality basic ingredients to produce something spectacular. This recipe is adapted from her beautiful cookbook, also named Summerland, based on a calendar year at her farm. Quail meat is white and delicately flavored. Wild quail will taste stronger and a bit gamier than farm-raised quail.
Provided by Virginia Willis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with salt and pepper. Cook, stirring occasionally, until all the liquid has cooked away and the mushrooms are tender, 5 minutes. Add the bourbon and cook until it has evaporated, 45 to 60 seconds. Transfer to a bowl and refrigerate to cool, 10 minutes. Once cooled, add the ground chicken and herbs. Season with salt and pepper. (To taste and adjust the seasoning, simply zap a teaspoon or so of the mixture in a bowl in the microwave to cook it through. Season with salt and pepper as needed.)
- Heat the oven to 350 degrees F.
- Using a tablespoon, stuff the interior of each quail with the mushroom-chicken mixture. Using kitchen twine, tie the legs of each bird together, and then flip the wingtips under the back of each bird to hold the wings in place. Brush the birds with the melted butter, and then season heartily with salt and pepper. Roast, basting occasionally with the melted butter, until the birds are pale golden brown and the interior of the stuffing registers 165 degrees F when measured with an instant-read thermometer, 30 minutes.
- Switch the oven to broil and place the birds under the broiler to darken the skin, if desired, for 45 to 60 seconds depending on the strength of your broiler. Serve immediately.
CHICKEN BREASTS STUFFED WITH MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place mushrooms in a food processor and process until finely chopped. Transfer mushrooms to a sieve and press out any excess liquid.
- Heat butter in a large skillet. Add 2 tablespoons of the shallots and the garlic and saute over medium-low heat until tender. Add the chopped drained mushrooms and cook until they are lightly browned and any excess liquid has evaporated from the pan.
- Return mushrooms to a food processor, add parsley and one tablespoon of the cream and process to a fine puree. Season to taste with salt and pepper.
- Spread about a tablespoon of this mixture on each flattened chicken breast, roll the chicken around the filling and secure with toothpicks or tie with butcher's cord. Dust each roll lightly with flour.
- Heat the olive oil in a large skillet. Add the chicken and saute quickly over medium high heat until golden brown on all sides. Remove chicken from pan, add the remaining tablespoon of shallots and saute briefly. Stir in the Marsala.
- Return the chicken to the pan, baste with the sauce, cover and cook over low heat for 35 minutes, basting once or twice.
- Remove chicken from the pan and transfer to a serving dish. Cover to keep warm.
- Add the remaining cream to the pan, stir, then taste for seasoning. Cook briefly over high heat then spoon sauce over chicken and serve.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 833 milligrams, Sugar 4 grams, TransFat 0 grams
ROAST CHICKEN STUFFED WITH FRESH MUSHROOMS
Number Of Ingredients 12
Steps:
- 1. Wipe chicken with a damp cloth. Dry well. Then rub lightly with salt, inside and out. Preheat the oven to 350 degrees. 2. Slice mushrooms and ginger root. Cut scallions, stalk and leaf, in 2-inch sections. 3. Heat oil. Add ginger root stir-fry a few times. Add scallions and mushrooms stir-fry until softened, but not browned. Remove from pan and let cool. 4. Stuff bird with scallion-mushroom mixture. Sew up securely or skewer: then truss. Place bird in a roasting pan. 5. Combine sugar, soy sauce, sherry and stock and pour over bird. Roast, basting frequently, until done (about 1 1/2 hours). 6. Carve chicken and arrange with stuffing on a serving platter. Keep warm. 7. In a saucepan, slowly reheat 1/2 cup of chicken drippings. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Pour sauce over chicken and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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