Roast Chicken With Green Herb Stuffing Recipes

ROAST CHICKEN WITH WALNUT-HERB STUFFING

Steps:

• Rinse the chicken and pat dry. Put on a large plate and refrigerate, uncovered, at least 4 hours or overnight to dry out the skin.
• Pat the chicken dry and season the cavity with salt and pepper. Put the chicken on a rack in a roasting pan, tucking the wings underneath. Preheat the oven to 450 degrees F.
• Cook the butter, garlic and walnuts in a small skillet over low heat until the butter is melted and the nuts are lightly toasted, 5 to 7 minutes. Brush the chicken with 2 tablespoons of the garlic butter; transfer the remaining butter mixture (including the garlic and nuts) to a large bowl. Add the parsley, thyme and bread and toss to coat. Fill the cavity of the chicken with about two-thirds of the stuffing. Tuck the remaining stuffing on the baking sheet underneath the chicken. Sprinkle the chicken with 2 teaspoons salt and 1/4 teaspoon pepper.
• Transfer the roasting pan to the oven and roast until the stuffing is toasted, about 20 minutes. Add 2 cups chicken broth to the pan and roast 40 more minutes. Use a spoon to scoop the stuffing out of the chicken and transfer to the bottom of the roasting pan with the rest of the stuffing. Reduce the heat to 425 degrees F and continue roasting until an instant-read thermometer registers 165 degrees F, 30 to 40 minutes.
• Transfer the chicken to a platter and let rest 15 minutes. Transfer the stuffing to a bowl. Put the roasting pan on the stovetop over medium-high heat. Add the remaining 2 cups broth to the pan and cook, scraping up any browned bits with a wooden spoon, until almost syrupy, 5 to 8 minutes. Return the stuffing to the pan to soak up the juices. Serve with the chicken.

ROASTED WHOLE CHICKEN BREASTS WITH GREEN STUFFING

Steps:

• Prepare medium sized roasting pan with rack by coating rack with olive oil (should be a roasting pan no larger than necessary to hold the three breasts and that can be placed on top of the stove for making the sauce)
• Peel and roughly chop 4 cloves of garlic
• Roughly chop spinach
• Tear basil into small pieces
• Place large skillet over high heat
• When hot, add 1 tablespoon extra virgin olive oil, chopped garlic, salt, spinach and basil
• Grate fresh nutmeg into skillet
• Stir fry until greeens are wilted and soft
• Remove from heat and set aside to cool
• Clean chicken breasts and remove any obvious clumps of fat or protruding skin
• Preheat oven to 425°F
• With your fingers, gently loosen skin from flesh of the chicken breasts
• Again, gently, stuff greens mixture between the skin and the flesh of the breasts
• Massage the surface of the breasts to evenly distribute the stuffing
• Cut each lemon in half lengthwise (stem to end)
• Rub the outside of the chicken breasts with butter
• Squeeze the juice of one half of one lemon over the breasts and sprinkle the breasts with salt and pepper
• Split the whole head of garlic into cloves; do not peel
• Scatter the garlic gloves in the bottom of the roasting pan
• Scrub potatoes; do not peel
• If very small, leave whole; if larger, cut in half
• Scatter potatoes in the bottom of the roasting pan
• Place the three whole breasts, skin side down, on the oiled rack
• Place a lemon half in the cavity of each breast
• Roast 20 minutes
• Baste with a third of the white wine
• Carefully (without tearing the skin of the breast if possible) turn breast skin side up, placing lemon in cavity beneath each breast
• Baste with pan juices
• Roast another 20 minutes
• Turn oven down to 375°F
• Baste with pan juices; if there is not sufficient liquid in the pan, add more white wine and/or water
• Roast another 10-12 minutes
• Check for doneness
• Remove from oven; tent with foil and allow to rest for at least ten to fifteen minutes
• Remove excess fat from pan (there should be very little)
• Remove potatoes and keep warm
• Remove garlic cloves and squeeze out roasted garlic into the roasting pan
• Place pan on stovetop over medium heat
• Add mushrooms and allow to saute without stirring for 1 - 2 minutes
• Turn mushrooms and saute another minute
• Turn heat to high and add remaining wine and 1/2 to 1 cup of chicken broth
• Scrape to deglaze and simmer until slightly reduced
• Taste for seasoning
• (Optional) Whisk in 1 - 2 Tablespoons of butter
• Note: This is lovely served on a bed of steamed fresh spinach

SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING

Steps:

• Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
• Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
• Leave to cool completely.
• Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
• Truss the chicken if desired.
• Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
• Put any leftover stuffing into a small ovenproof dish.
• Rub the softened butter over the chicken breast and season with salt and pepper.
• Place the chicken, breast side down, in a roasting pan.
• Cook in a 375* oven for about 1 1/2-2 hours.
• Turn the chicken over when lightly browned.
• Continue cooking, basting every 20 minutes.
• Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
• Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
• Transfer to a warmed serving platter and keep warm while you make the gravy.
• Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
• Carve the chicken and serve with the gravy.
• Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
• of the fat that rises to the surface, leaving behind the cooking juices.
• Put the roasting pan on top of the stove.
• Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
• Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
• Simmer for 2 minutes, then taste for seasoning.
• Strain into a warmed gravy boat and serve immediately.
• Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
• Stir in 1 quart water.
• Bring to a boil, skimming off any scum that forms on the surface.
• Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
• Simmer for about 1 hour.
• Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
• Strain before use.

CELERY HERB STUFFING AND SAVORY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
• Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
• Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

ROAST CHICKEN WITH GREEN GARLIC, HERBS AND POTATOES

Steps:

• Season chicken inside and out with salt and pepper.
• Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.
• As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble "minced." (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.
• Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird's cavity, then place breast side down, with potatoes surrounding.
• Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.
• Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.
• Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.

ONE-DISH CHICKEN AND STUFFING BAKE

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC

Steps:

• Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
• Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
• Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

HERB ROAST CHICKEN AND VEGETABLES

Steps:

• Heat oven to 375°F. Mix oil, thyme, marjoram, salt and pepper. Grate 1 teaspoon peel from lemon; add peel to oil mixture. Cut lemon into fourths; place in cavity of chicken.
• Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Brush oil mixture on chicken. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
• Roast uncovered 45 minutes. Arrange potatoes, carrots and green beans around chicken; brush chicken and vegetables with oil mixture. Roast uncovered 30 to 45 minutes or until thermometer reads 180°F and juice of chicken is no longer pink when center of thigh is cut. Let stand about 15 minutes for easiest carving. Remove lemon and discard.
• Place chicken on platter; arrange vegetables around chicken. Serve with pan drippings.

ROASTED CHICKEN WITH BASIL-RICE STUFFING

Steps:

• In a small skillet, saute celery in butter until crisp-tender. In a large bowl, combine the celery, rice, parsley, green onion, basil, sunflower kernels, salt and pepper. Stuff chicken. Tie drumsticks together with kitchen string if desired. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 180° for chicken and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing. Remove skin before serving.

HERB-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

CITRUS-HERB ROAST CHICKEN

Steps:

• Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.