Roast Chicken with Chestnut Stuffing Recipe

Free Recipe Roast Chicken with Chestnut Stuffing

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Roast Chicken with Chestnut Stuffing Recipe

3 tb Oil
1 Medium-sized yellow onion;
-chopped
1 Stalk celery; chopped
4 c Dried bread cubes
1 cn (15 1/2 ounces) chestnuts in
-brine, drained, rinsed, and
-chopped, or
2 c Chopped cooked chestnuts
1/4 c Pecan pieces; toasted
1 ts Each dried thyme leaves and
-savory leaves
1/2 ts Each salt and black pepper
3/4 c Lower-sodium chicken broth
1 Whole broiler-fryer chicken
-(2 1/2 to 3 pounds),
-giblets removed

Roast Chicken with Chestnut Stuffing Preparation

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 1 1/2-quart casserole; cover and refrigerate. Roast chicken for 1 to 1 1/4 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@aol.com (Iara) on Nov 25, 1997

Cooking Temperature:

Recipe Serves: 1

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