Roast chicken with chestnut stuffing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Oil |
| 1 | Medium-sized yellow onion; chopped | |
| 1 | Stalk celery; chopped | |
| 4 | cups | Dried bread cubes |
| 1 | can | (15 1/2 ounces) chestnuts in brine, drained, rinsed, and chopped, or |
| 2 | cups | Chopped cooked chestnuts |
| ¼ | cup | Pecan pieces; toasted |
| 1 | teaspoon | Each dried thyme leaves and savory leaves |
| ½ | teaspoon | Each salt and black pepper |
| ¾ | cup | Lower-sodium chicken broth |
| 1 | Whole broiler-fryer chicken (2 1/2 to 3 pounds), giblets removed | |
Directions
1. In a small saucepan,oil over moderately high heat. Add the onion and celery and cook for 5 minutes or until vegetables are tender, stirring often. Remove the saucepan from the heat. In a large bowl, combine the bread cubes, chestnuts, pecans, thyme, savory, salt, and pepper. Stir in the onion mixture. Stir the chicken broth into bread cube mixture; toss to coat.
2. Preheat the oven to 375°F. Rinse chicken; drain and pat dry. Stuff and truss chicken. Then, place chicken, breast-side-up, on a rack in a roasting pan. Insert a roasting thermometer into thickest part of its thigh without touching bone. Spoon the remaining stuffing into a lightly greased 1½-quart casserole; cover and refrigerate. Roast chicken for 1 to 1 ¼ hours or until the thermometer registers 180°F. Bake the covered casserole of stuffing alongside the chicken during the last 20 to 30 minutes of roasting. Let chicken stand for 10 minutes. Makes 6 servings.
Prep Time: 25 minutes Cooking Time: 1 hour 5 minutes Standing Time: 10 minutes
Posted to JEWISH-FOOD digest V97 #308 by BNLImp@... (Iara) on Nov 25, 1997