Sweet And Savory Vegetable Stuffed Chicken Recipes

STUFFED ROASTED CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 400. Place a large frying pan over over heat. Add 1 tablespoon of oil. Add carrots, celery, onions, garlic and salt and pepper. Can do this in batches if needed. Allow vegetables to brown and caramelize then place in large Dutch oven. Sprinkle inside and out of chicken with salt and pepper and paprika. Then place the chicken on the hot frying pan and brown both sides. Place chicken in Dutch oven over the vegetables and if desired stuff the inside with bread stuffing of choice. Pour wine and broth over top and cover and place in oven. Cook for about 40 minutes, then uncover and cook for another 15 minutes or so to allow skin to brown and crisp. Chicken is done when a thermometer reads 165F. If you stuffed the chicken, it is ideal for the stuffing to reach a temp of 170, it is best to remove it from the cavity and let it cook a little longer on its own. I personally like it crispy so this works for me.

JACQUES'S SAVORY-STUFFED ROAST CHICKEN

Steps:

• Special equipment:
• A small frying pan; a shallow- sided heavy aluminum or copper roasting pan or heavy cast-iron skillet, just large enough to hold the trussed chicken; a 1-quart glass measuring cup or deep bowl; cotton kitchen twine; a basting brush; a board or platter for resting and carving.
• Preparing the herb stuffing:
• Preheat oven to 425°F.
• Heat the butter and olive oil in the frying pan over medium 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. Scrape the mixture on a plate to cool.
• Preparing the chicken:
• Remove any lumps of fat from inside the cavity near the tail.
• To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loosen the bone, pry it out at the top, and pull it down. Try to remove it whole-if it breaks, carefully wiggle out the pieces. Cut the wings at the "elbow" joint, leaving only the meaty section attached to the shoulder.
• Place the chicken on its back. To loosen the breast skin, lift the neck flap and work your fingers between the skin and the flesh, taking care not to puncture the skin. Slide your fingers down the breast and to either side along the legs, especially the thighs.
• Stand the chicken on its tail end in the measuring cup or bowl; hook the wing sections over the rim, to keep the bird upright. Hold the neck flap away from the breast and stuff the cooled herb mixture down between the skin and the flesh, pushing it gently to the sides and bottom. Lay the chicken on its back, tuck the neck flap underneath, and smooth the skin, to distribute the stuffing evenly over the entire breast.
• Roasting the chicken:
• Sprinkle 1/4 teaspoon salt all over the chicken. Grease the center of the roasting pan with a small amount of butter or a dash of oil to prevent sticking (or place a small piece of oiled parchment paper in pan bottom). Set the chicken on its side in the greased pan and place in the oven.
• Roast for 25 minutes for a 3 1/2-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. Roast for another 25 to 28 minutes, depending on size, then turn the chicken breast-side up; baste with the pan juices. Roast for 10 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.
• Final Steps:
• Make the deglazing sauce in the roasting pan. Drizzle about half the pan sauce over the carved pieces and serve, passing the rest of the sauce.

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.

SAVORY STUFFED CHICKEN BREASTS (SEASONED CREAM CHEESE STUFFING)

Steps:

• Preheat oven to 450. Put the butter in a 9x9 baking pan and put it in there while the oven is warming up.
• Combine the cream cheese, onion, garlic and seasonings. Mix well until blended.
• Pound chicken to about 1/4 inch thickness.
• Spread each piece with 1/4 of the cream cheese mixture, roll up and secure with toothpicks.
• Dip in eggs and roll in cracker crumbs.
• Place in hot butter in baking pan and turn over to coat with butter.
• Bake 25-30 minutes or until cooked through and browned nicely.

SAVORY CHICKEN VEGETABLE STRUDEL

Steps:

• In a large bowl, combine the first 10 ingredients. Unroll crescent dough and place in a greased 15x10x1-in. baking pan; press seams and seal together, forming a 15x12-in. rectangle (dough will hang over edges of pan). , Spread filling lengthwise down the center of the dough. On each long side, cut 1-1/2-in- wide strips 3-1/2-in. into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends. , Brush dough with egg white; sprinkle with almonds. Bake at 375° for 30-35 minutes or until golden brown. Cut into slices; serve warm.

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.

VEGETABLE STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 375° F. Cook cauliflower as directed on box; stir in pepper.
• Place chicken breasts flat on cutting surface. Cut lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Spoon one-third of the cauliflower mixture into each chicken breast. Place chicken breasts on ungreased cookie sheet. Brush chicken with lemon juice; sprinkle each with slightly less than 2 tablespoons bread crumbs.
• Bake 30 to 35 minutes or until juice of chicken is clear when center of thickest part is cut.

CHICKEN STUFFED WITH SAVORY DUXELLES

Steps:

• Heat oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil. Add garlic and shallot; saute, stirring, until fragrant, about 1 minute. Add the mushrooms; cook, stirring, until mushrooms release their juices, about 4 minutes. Season with salt and pepper. Add white wine, and continue cooking until liquid has evaporated, about 10 minutes. Remove from heat, and stir in the parsley.
• Pull skin back from one chicken breast, keeping skin attached at one end. Season with salt and pepper. Mound 1/3 cup mushroom filling on breast; pull skin back over filling. Tuck ends under breast, forming a ball. Secure with toothpicks. Repeat with remaining chicken and filling.
• Place stuffed breasts in a roasting pan, keeping them close together but not touching. Drizzle remaining 1 tablespoon olive oil over top. Transfer to oven; roast until skin is golden brown and chicken has cooked through, about 35 minutes. Remove from oven, and serve.