ROASTED CHICKEN WITH DRIED FRUITS STUFFING
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 8
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.
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
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.
KASHA-STUFFED ROAST CHICKEN
Provided by Joan Nathan
Categories dinner, roasts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Grease a roasting pan and set aside. In a skillet over medium heat, heat 2 tablespoons of chicken fat or oil, and sauté diced onion until golden. Remove from heat and set aside.
- In a small mixing bowl, beat egg lightly and stir in kasha. Mix well to coat all grains. Place a dry heavy skillet over high heat. When it is hot, add egg-coated kasha and stir with a wooden spoon to flatten it and break up any lumps. Continue to stir until egg has dried and kernels are browned and mostly separated. Add broth or water, and season with salt and pepper to taste. Bring to a boil. Add cooked onions, celery, mushrooms (if using), parsley and sage. Simmer, covered, stirring occasionally, until kasha is tender, about 15 minutes.
- Rub exterior of chicken with 1 tablespoon of remaining chicken fat or oil and garlic. Season with salt and pepper to taste. Stuff both cavities of chicken with kasha mixture. (Excess kasha may be baked in an ovenproof dish, during last 30 minutes of roasting time.)
- In bottom of roasting pan, combine potatoes, apples, carrots, parsnips and chopped onions. Add remaining 1 tablespoon chicken fat or oil, and rosemary, and toss well to coat. Gently place chicken on top of vegetables and bake until golden and cooked through, about 1 1/2 hours. To serve, carve chicken as desired and serve each portion with some of vegetables and apples.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 24 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 11 grams, Sodium 1455 milligrams, Sugar 14 grams, TransFat 0 grams
CHESTNUT & WILD MUSHROOM STUFFED THREE-BIRD ROAST
You'll need a little skill and patience to pull off this elegant multi-bird roast of chicken, pheasant and duck, but there's no other main course quite like it
Provided by Barney Desmazery
Categories Main course
Time 4h
Number Of Ingredients 19
Steps:
- For the stuffing, soak the porcini in 300ml boiling water and set aside for 20 mins, then drain, reserving the liquid, and finely chop. Heat the butter and fry the shallots for 2 mins, then add the mushrooms and cook for 3 mins more. Leave to cool. Mix with all the other stuffing ingredients and set aside.
- Place the chicken, breast-side down, on the board. Use a sharp boning knife to cut through the skin on the backbone along the length of the bird. Slowly run your knife down against one side of the ribcage, working down the length of the chicken and keeping close to the bone. As you cut, use the other hand to gently pull away the skin and expose the flesh. Pop out the thigh and wing joints, and cut through where they are attached to the main carcass. Continue cutting down the side of the bird, keeping the knife as close to the carcass as possible, until you reach the ridge of the breast bone, then repeat with the other side.
- To remove the carcass completely, snap away the wishbone where it joins at the neck end and carefully cut beneath the breast bone - this is where the skin is at its thinnest, so carefully cut away, then lift and cut away the carcass, as you don't want to nip or pierce the skin.
- Open up the chicken, skin-side down, and scrape clean or cut away the thigh bones and any other stray bits of bone or cartilage like the wishbone. Remove the 2 smaller fillets that run along the breast and set aside. Finally, use a larger chopping knife to cut off the feet and wing tips, but don't discard them.
- Repeat with the pheasant, but cut the legs off completely so you are left with just the 2 breasts attached by the skin. Cut the legs in half and keep. You should now have the semi-boned chicken, the pheasant breasts, the skinned duck breast and the stuffing. If all that butchery doesn't appeal, your butcher - with a bit of warning - should be able to prepare all the birds to this stage for you.
- To assemble the roast, open up the chicken, skin-side down. Put a third of the stuffing between 2 pieces of cling film and use a rolling pin to roll it out flat so that it just covers the surface area, then place on top of the chicken. Lay the duck breast in the middle of the stuffing, cover with a layer of stuffing, then add the pheasant breasts, skin-side down. Add a final layer of stuffing and lay the 2 chicken mini fillets on top.
- Tuck in the top and bottom edges of the chicken, and pull the two long edges together. Tuck one edge of it over the other so everything is rolled together and neatly encased, then flip over. Using butcher's string, tie the chicken at regular intervals around the width, then tie it once around the length to hold the stuffing in. Finally, tie the legs together. Can be prepared to this stage and chilled up to 1 day ahead.
- Heat oven to 200C/180C fan/gas 6. Scatter the shallots, thyme and carrot into a roasting tin with the pheasant legs and chicken wing tips. Place the roast on the vegetables and rub all over with the softened butter. Pour the wine over, then season generously. Put the tin in the oven and cook for 1 hr 40 mins until beautifully browned all over, or until a digital cooking thermometer reads 68C (or above) when inserted in the middle. Remove, loosely cover with foil, and leave to rest somewhere warm for 30 mins.
- While the roast is resting, make the gravy. Place the tin on a low flame if flameproof, or tip the contents into a saucepan if not. Scatter over the flour and cook until light brown. Gradually pour in the mushroom soaking liquid, then the chicken stock. Simmer everything together until you have a smooth, thickened gravy, adding any resting juices from the roast. Season to taste, then strain the gravy through a sieve into another saucepan. When the roast has rested, remove the string, carefully carve into thick slices and sprinkle with thyme.
Nutrition Facts : Calories 776 calories, Fat 47 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 62 grams protein, Sodium 1.7 milligram of sodium
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.
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
CHEESY MUSHROOM-STUFFED CHICKEN BREASTS
This favorite household recipe for mushroom-stuffed chicken breasts comes from experimenting with adding various ingredients to chicken breasts to create the perfect combination. With its creamy sauce, it is excellent served with rice or vegetables.
Provided by Luv2Cook
Categories Stuffed Chicken Breasts
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Slice chicken breasts in half lengthwise, leaving one side attached. Open breasts to lay flat, resembling a butterfly.
- On one half of each breast, layer 1/4 of the mushrooms. Sprinkle 1/4 teaspoon each of onion powder, garlic powder, and parsley flakes over each one. Season with pepper, then sprinkle about 2 tablespoons Cheddar cheese over top. Fold the ungarnished sides over the toppings and secure the edges with toothpicks to hold them together while baking. Transfer to the prepared baking pan.
- Mix condensed soup with milk and pour over the chicken breasts. Sprinkle the remaining 1/2 cup Cheddar over top, then add bread crumbs to cover each breast.
- Cover and bake in the preheated oven for 30 minutes. Uncover, and bake until the bread crumb topping is crispy and the chicken is no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 557.7 calories, Carbohydrate 19.9 g, Cholesterol 149.5 mg, Fat 30 g, Fiber 0.9 g, Protein 50.3 g, SaturatedFat 15.8 g, Sodium 1055.5 mg, Sugar 5.7 g
CHICKEN-STUFFED MUSHROOMS
Mushroom caps filled with a creamy onion, garlic, and diced chicken mixture are baked until piping hot for a crowd-pleasing party appetizer.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- Remove stems from mushrooms, but do not discard. Using a small melon baller, scoop out insides of mushrooms, leaving at least half shell to allow more room for filling. Finely chop mushroom stems and centers.
- Melt butter over medium heat in large skillet. Add onion and garlic; cook 1 minute. Stir in chicken, chopped mushrooms, Diamond Crystal® Kosher Salt, and pepper. Cook and stir 3 minutes longer. Blend in flour, cream and 3 tablespoons parsley. Cook and stir until bubbly and thickened. Remove from heat.
- Spoon mixture evenly into mushroom caps. Place in lightly oiled, shallow baking dish. Bake 10 minutes. Top with remaining 2 tablespoons parsley and garnish with mozzarella or Parmesan cheese, if desired. Bake 5 to 10 minutes longer or until hot and cheese melts. Garnish with additional parsley, if desired.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 7.6 g, Cholesterol 73.2 mg, Fat 19.8 g, Fiber 1.4 g, Protein 7 g, SaturatedFat 12 g, Sodium 1476.3 mg, Sugar 2.4 g
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
ROASTED CHICKEN WITH CHESTNUTS
Fresh chestnuts, while available at this time of year, are difficult to peel. Instead, choose frozen or already peeled. To give this dish a more intense flavor, season the chicken, covering it loosely, and then store it in the refrigerator for at least 12 hours. Remove the skin before eating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h5m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 608 g, Fat 33 g, Fiber 3 g, Protein 46 g
CHICKEN ROASTED WITH MUSHROOMS
Provided by Florence Fabricant
Categories dinner, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Rub the chicken with olive oil and season it inside and out with salt and pepper.
- Quarter white or cremini mushrooms. Remove stems from shiitake mushrooms. Mix the mushrooms with the garlic, parsley and thyme; pack this mixture tightly into the cavity of the chicken. Tuck the wingtips behind the chicken and tie the legs together to secure the stuffing. Place the chicken on a rack in a roasting pan and place in the oven. Roast for an hour and 15 minutes.
- Remove the chicken from the oven and transfer it to a platter or cutting board. Pour all excess fat from the roasting pan and pour in the wine. Scoop the mushroom mixture out of the chicken and add it to the pan. Place the pan on top of the stove and heat, scraping the bottom of the pan. Season the mixture to taste with salt and pepper.
- Cut chicken in pieces and arrange on a platter. Spoon mushroom mixture around chicken and serve.
Nutrition Facts : @context http, Calories 859, UnsaturatedFat 37 grams, Carbohydrate 6 grams, Fat 58 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 16 grams, Sodium 1077 milligrams, Sugar 1 gram, TransFat 0 grams
ROAST CHICKEN STUFFED WITH CHESTNUTS AND DRIED MUSHROOMS
Number Of Ingredients 11
Steps:
- 1. Soak dried mushrooms. Shell chestnuts. 2. Wipe chicken with a damp cloth. Then dry thoroughly with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours. 3. Preheat oven to 375 degrees. Mince onion, mushrooms and chestnuts then mix well with soy sauce, salt and pepper. Stuff chicken with mixture then sew up securely or skewer. 4. Combine sherry with remaining soy sauce and rub over bird. Rub in oil. Sprinkle lightly with remaining salt and pepper then truss. 5. Place on a rack over a drip pan containing several inches of water. Roast 20 minutes, basting frequently with drippings. 6. Reduce heat to 325 degrees and roast 40 minutes more, basting frequently. (Replenish water in drip pan as it evaporates.) VARIATION: * For the chicken, substitute turkey. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
More about "roast chicken stuffed with chestnuts and dried mushrooms recipes"
GREEK WHOLE STUFFED CHICKEN WITH RICE AND CHESTNUTS
From thehungrybites.com
ROAST CHICKEN WITH GLUTINOUS RICE (LO MAI KAI) STUFFING
From noobcook.com
MUSHROOM STUFFED CHICKEN BREAST - EVERYDAY DELICIOUS
From everyday-delicious.com
MUSHROOM-STUFFED ROAST CHICKEN | CHICKEN RECIPES | JAMIE …
From jamieoliver.com
CHESTNUT CHICKEN | RICARDO
From ricardocuisine.com
CHICKEN STUFFED WITH DRIED MUSHROOMS AND CHESTNUTS RECIPE | EAT …
From eatyourbooks.com
CHESTNUT STUFFED BACON WRAPPED CHICKEN BREASTS - EVERY LAST BITE
From everylastbite.com
BAKED MUSHROOM STUFFED CHICKEN THIGHS - NATASHA'S KITCHEN
From natashaskitchen.com
MUSHROOM STUFFED CHICKEN BREASTS - GOOD HOUSEKEEPING
From goodhousekeeping.com
ROAST CHICKEN STUFFED W/CHESTNUT,MUSHROO - BIGOVEN.COM
From bigoven.com
CHICKEN WITH GARLIC AND CHESTNUT STUFFING - CHEFESRECIPES.COM
From chefesrecipes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ASTRAY RECIPES: ROAST CHICKEN STUFFED W/CHESTNUT,MUSHROO
From astray.com
WELOVEGOD.ORG - SHARE YOUR RECIPE! - ROAST CHICKEN STUFFED …
From welovegod.org
CHEESY GARLIC BUTTER MUSHROOM STUFFED CHICKEN - CAFE DELITES
From cafedelites.com
STUFFED AND ROAST CHICKEN BREAST AND MUSHROOMS RECIPE - BBC
From bbc.co.uk
CHICKEN AND CHEESE STUFFED MUSHROOMS - RECIPE GIRL
From recipegirl.com
CHICKEN BREAST WITH MUSHROOM AND CHESTNUT STUFFING
From ourkitchen.fisherpaykel.com
ROASTED CHICKEN THIGHS WITH CHESTNUTS AND MUSHROOMS - GOOGLE
From sites.google.com
STUFFED ROAST CHICKEN | ROAST RECIPES - GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
ROAST CHICKEN, STUFFED WITH DRIED FRUIT | METRO
From metro.ca
BRAISED CHICKEN WITH CHESTNUTS AND MUSHROOMS - URBAN MAMAZ
From urbanmamaz.com
MUSHROOM AND CHESTNUT STUFFING - THE ANDERS ABROAD
From theandersabroad.com
ROASTED CHICKEN WITH APPLES AND CHESTNUTS STUFFING
From panlasangpinoymeatrecipes.com
CHESTNUT STUFFED PORTOBELLO MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST CHICKEN STUFFED BUTTERNUT SQUASH RECIPES - YUMMLY
From yummly.com
ROAST CHICKEN STUFFED WITH CHESTNUTS AND DRIED MUSHROOMS RECIPE
From ifood.tv
WHOLE ROASTED CHICKEN WITH MUSHROOMS & CARROTS
From myrelationshipwithfood.com
SPATCHCOCKED ROAST CHICKEN WITH CHESTNUT STUFFING & GRAVY
From lcbo.com
RECIPE FOR CHICKEN ROULADE STUFFED WITH MOREL MUSHROOMS AND …
From food.amerikanki.com
CHICKEN & MUSHROOM RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love