Jacquess Savory Stuffed Roast Chicken Recipes

JACQUES PEPIN'S BASIC ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
• Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
• When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

JACQUES'S SAVORY-STUFFED ROAST CHICKEN

Steps:

• Prepare the herb stuffing: Heat the butter and olive oil in the frying pan over medium high heat. When hot, add the shallots, parsley, savory, salt, and pepper, stirring well and tossing in the pan. Cook for about a minute, just until the shallots begin to soften. Let cool. Preparing the chicken: Remove any lumps of fat from inside the cavity near the tail. Loosen the breast skin by lifting the neck flap and work your fingers between the skin and the flesh, especially the thighs, taking care not to puncture the skin. Stuff the cooled herb mixture down between the skin and the flesh. Lay the chicken on its back, tuck the neck skin underneath, and smooth the surface, to distribute the stuffing evenly. Roasting the chicken: Sprinkle 1/4 teaspoon salt all over the chicken. Grease the center of the roasting pan. Set the chicken on its side in the greased pan and place in the oven. Roast for 25 minutes for a 3l/2-pound chicken (3 or 4 minutes longer for a 4-pound bird), then turn the chicken onto its other side, grasping it with kitchen tongs or towels. The first side on which it rested will be deeply colored; be careful not to tear the skin when turning. Lower the heat to 400°F and roast for another 25 to 28 minutes, depending on size, then turn the chicken breast side up; baste with the pan juices. Roast for 15 to 20 minutes and baste once again during this final cooking. Test the chicken for doneness; return to the oven for a few minutes if necessary. Remove the chicken to a cutting board, place it on one side or breast down, so the juices flow into the breast meat, and let rest for 15 minutes. Make the deglazing sauce in the roasting pan. Tip the pan to one side and skim as much fat as possible off the top of the juice. Stir in the minced shallot and then the vermouth and chicken stock. Add the juices accumulated on the carving board and bring to a boil.

SAVORY STUFFED CHICKEN BREASTS

Steps:

• Pound out the chicken breasts between two sheets of plastic wrap until thin and evenly thick. In a square glass baking dish combine orange juice, mustard, wine and tarragon. Place breasts in dish and coat with marinade and let sit for 30 minutes.
• Preheat oven to 325 degrees. Lay one chicken breast out flat and top with some chopped spinach. In a small bowl mix together cheese, olives, mint and apricots. Roll up the breast and secure with toothpicks. Place chicken back into marinating dish and repeat procedure for remaining breasts. Bake for 40 minutes until firm.

ROASTED CHICKEN WITH DRIED FRUITS STUFFING

Steps:

• Preheat the oven to 400 degrees F.
• Combine the breadcrumbs, raisins, butter, chives, salt, apricots and lemon zest in a bowl. Beat together with a wooden spoon to form a smooth mixture.
• Loosen the skin on the breasts of the chicken using your fingers, then distribute the stuffing under the skin on each side.
• Place the chicken into a large saute pan and roast for 30 minutes.
• Baste the chicken with the fat from the pan. Return to the oven and cook until the thickest part of the leg reaches 160 degrees F, 30 minutes more.
• Rest the chicken for 20 minutes before carving.

SAVORY STUFFED CHICKEN BREASTS

Steps:

• In a small saucepan, saute the apple, ham, mushrooms and onion in 1 tablespoon oil until onion and apple are tender. Stir in mustard, bread crumbs and lemon-pepper. Flatten chicken breasts to 1/4-in. thickness; top each with the apple mixture. Roll up and secure with toothpicks. Coat with flour., In a skillet, brown chicken in remaining oil. Place in an 8-in. square baking dish. Bake, uncovered, at 350° for 20-30 minutes or until juices run clear. Discard toothpicks.

ROAST CHICKEN WITH SKILLET STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onions, celery, and leek. Cook and stir until softened, about 10 minutes. Stir in lemon zest, thyme, garlic, and red pepper flakes. Cook until flavors combine, about 5 minutes. Mix in parsley. Remove from heat; transfer vegetable mixture to a bowl.
• Butterfly the chicken by removing the backbone, and pressing down on the breastbone to crack chicken open using a knife or kitchen shears. Open the 2 sides and spread them out like an open book. Rub the remaining 2 tablespoons butter all over the chicken. Season with salt and pepper.
• Lay bread onto the bottom of the same skillet; spread vegetable mixture over bread to make stuffing. Arrange chicken into a layer on top, skin side-up. Pour lemon juice over chicken.
• Bake, uncovered, in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour to 1 hour 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing into quarters. Spoon stuffing onto each serving patter and top with chicken.

SAVORY ROASTED CHICKEN

Steps:

• Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

ELEGANT SAVORY STUFFED CHICKEN BREASTS

Steps:

• Pre-heat the oven to 375 degrees F.
• Butterfly and pound the chicken breasts between 2 sheets of plastic wrap to 1/4 inch.
• Salt and pepper both sides of the chicken.
• Place goat cheese, sun-dried tomatoes or artichokes in the center of each breast.
• Roll the chicken together like an envelope and secure using a few toothpicks.
• Heat 1 teaspoon oil and butter in a nonstick skillet over medium heat.
• Place the chicken in the pan, top side down and brown on all 4 sides (about 2 minutes each side), the chicken firms and holds together quickly making this easy to do.
• Transfer the chicken to a baking dish and bake for 15 minutes.
• When the chicken is cooked through, remove the toothpicks and let rest for 5 minutes before slicing.
• Use the pan to toss whole wheat pasta in the pan drippings, adding a few sun-dried tomatoes and artichoke hearts. Add a little oil from these jars if you need to.

SWEET AND SAVORY VEGETABLE STUFFED CHICKEN

Steps:

• Wash chicken inside and out, discard or save innards.
• In bowl mix together cinnamon, tomato, orange zest, ½ of onion slices, and baby carrots.
• In fry pan melt butter and sauté above ingredients minus chicken until onions are golden or semi translucent. Onions should still be firm, slightly softened.
• Stuff chicken with sautéed veggies, place in roasting pan.
• Arrange potato wedges around chicken.
• Place remaining onion slices on top of potatoes.
• Add ½ cup water to pan.
• Sprinkle salt, garlic powder and lemon pepper spice over chicken and potatoes.
• Place in oven, cover with foil, cook 350°F for 75 minutes.
• Check for doneness, time may need adjustment (see note).
• Take foil off last 15 minutes to brown skin.
• NOTE: I use a propane oven and propane burns higher than a gas or electric oven. I usually start checking at the 60 minute time when cooking and.