Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c BUTTER 1/4 ts NUTMEG, GROUND
2 tb LEMON JUICE 1 c DRIED CHOPPED FRUIT, MIXED
3 tb SNIPPED CHIVES 1/2 c RAISINS
1 tb CRUSHED TARRAGON LEAVES 1/2 c CHOPPED PECANS
1 ea STALK, CELERY, CHOPPED 6 1/2 lb ROASTING CHICKEN
1 ea SMALL ONION, CHOPPED 1 lb PARSNIPS, CUT 1/2" LONG
1 1/2 c CHICKEN BROTH 1 pt BRUSSEL SPROUTS, HALVED
1/2 c DRY WHITE WINE 3 ea LEEKS, SLICED
1 c COOKED LONG GRAIN RICE

1. IN A SMALL SAUCEPAN, MELT 1/2 CUP BUTTER; STIR IN LEMON JUICE, CHIVES
AND TARRAGON. SET ASIDE. MAKE THE STUFFING; IN A MEDIUM SAUCEPAN, MELT
REMAINING BUTTER. ADD CELERY AND ONION. ADD BROTH AND WINE. BRING TO A
BOIL. STIR IN RICE AND NUTMEG. COVER AND SIMMER FOR 20 MINUTES OR UNTIL
LIQUID IS ABSORBED. STIR IN DRIED FRUIT, RAISINS AND PECANS. SET ASIDE TO
COOL.
2. PREHEAT OVEN TO 350 DEG F. LIGHTLY SPOON THE DRESSING INTO THE CHICKEN
NECK AND BODY CAVITIES. BRING NECK SKIN OVER STUFFING; SECURE WITH POULTRY
PINS. LACE WITH STRING TO HOLD CLOSED. TIE LEGS TOGETHER. PIN WINGS TO
BREAST. PLACE EXTRA STUFFING IN A GREASED BAKING PAN. COVER AND BAKE THE
LAST 30 MINUTES OF ROASTING TIME. INSERT A THERMOMETER INTO THE THICKEST
PORTION OF THE THIGH, AWAY FROM ANY BONES. IN A LARGE PAN, COMBINE
PARSNIPS, BRUSSEL SPROUTS AND LEEKS. PLACE THE CHICKEN ON TOP OF THE
VEGETABLES. BASTE WITH SOME OF THE RESERVED HERB BUTTER. COVER AND ROAST
FOR 1 1/2 HOURS. BASTE OCCASIONALLY. REMOVE FOIL; ROAST CHICKEN ANOTHER
1/2 HOUR OR UNTIL THERMOMETER READS 170 DEG F. SERVE WITH ROASTED
VEGETABLES AND DRESSING.

Browse by categories