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Roast Chicken with Spiced Mushroom and Winter Vegetable Stuffing
This is a great winter dish with lots of veggies, but you do need a bit of time to cook it.
Prep Time: approx.
15 Minutes. Cook Time: approx. 105 Minutes. Ready in: approx. 120 minutes .
Makes servings.
Printed from fosterfarmsandnewmansown.net
1 tablespoon butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 cup chicken broth
Stuffing
1 tablespoon butter
1 medium onion, finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
8 ounces mushrooms (one container), finely chopped
1 cup parsnips, coarsley grated
1 cup carrots, coarsely grated
1/2 cup finely chopped hazelnuts, lightly toaste
1 cup bread crumbs, lightly toasted
1/2 cup chicken broth
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Gravy
fat juices from roast chicken
3/4 cup dry sherry
1 tablespoon flour
1 5 pound Foster Farms Whole Roaster
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Directions
1. Preheat oven to 400F. Rinse the chicken under cold running water; drain. Salt and pepper inside of chicken cavity.
2. Melt 1 tablespoon butter and add 1/4 teaspoon each of cinnamon, cumin and coriander. Brush mixture over chicken.
3. 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.
4. 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.
5. Add the mushrooms, parsnips and carrots; cook until all vegetables are tender and any excess liquid has evaporated, about 6 minutes.
6. Remove from heat and stir in hazelnuts, bread crumbs and remaining chicken broth; add salt and pepper. Place in ceramic or glass casserole dish.
7. Reduce oven temperature to 3508F. Place stuffing in oven and continue to roast chicken for another hour and 15 minutes, until meat thermometer registers 180F when inserted between thigh and breast.
8. Check the roasting pan periodically as the chicken cooks; if pan becomes dry, add water, several tablespoons at a time.
9. When done, remove the chicken to a serving platter and cover with foil. Skim the fat off the juices left in roasting pan.
10. 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.
11.Uncover chicken; remove string from legs; carve and serve with gravy and stuffing.
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