TODAY'S RECIPE - ENGLISH ROAST CHICKEN WITH HERBED
ORANGE STUFFING
Serves 6 - 375 degree oven
Herbed Orange Stuffing:
1 1/2 lbs ground veal
2 tbsp (1/4 stick) unsalted butter
1 large onion
2 carrots, finely diced
4 cups fresh white breadcrumbs
1/4 cup whipping cream
1/2 cup minced fresh herbs (ie. tarragon, parsley, thyme)
1/2 cup dried currants, soaked in 1/3 cup fresh orange juice for 30 minutes
1/2 cup chopped walnuts
1 tsp dried marjoram, crumbled
1 tsp salt
freshly ground pepper
freshly grated nutmeg
1 5-6 lb roasting chicken
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tbsp minced parsley
1 tbsp honey
grated peel of 1 lemon
grated peel of 1 orange
For stuffing: Saute veal in nonstick large skillet over medium-high heat until just beginning to lose pink color; about 3 minutes. Transfer to large bowl. Melt 2 tbsp butter in same skillet over medium-high heat. Add onion and carrots and saute until softened and just beginning to color. Blend into veal. Add breadcrumbs, 3/4 cup cream, minced herbs, undrained currants, walnuts, marjoram, salt, pepper and nutmeg and toss gently. Mixture should just hold together. Add additional cream if needed.
Preheat oven to 375 degrees. Season main cavity of chicken with salt. Stuff main and neck cavities loosely. Truss chicken, then secure wings and legs with string. Cream together butter, parsley, honey and citrus peels. Rub most of flavored butter over entire surface of chicken. Set chicken on rack in roasting pan. Tent with greased parchment paper. Roast for 1 hour.
Baste chicken with pan juices and brush with remaining flavored butter. Continue roasting until skin is rich golden brown and leg moves easily, basting frequently, about 1 hour.
Let stand 15 minutes on heated platter. Nap chicken with pan juices and serve.
No comments:
Post a Comment