Chicken With Parsley And Thyme Stuffing And Roasted Potatoes Food

CHICKEN WITH POTATO STUFFING

Steps:

• Cook the potatoes in boiling salted water until almost tender; drain and set aside. Cook the sausage in boiling water for 10 minutes; drain. Halve each sausage lengthwise, then cut into 1/2-in. pieces. , In a large skillet over medium heat, cook and stir potatoes, sausage and onion in butter until sausage is browned and onion is tender. Add 2 teaspoons parsley, salt, rosemary, 3/4 teaspoon thyme and pepper., Stuff the chicken with the potato mixture. Place the remaining stuffing in a greased 1-1/2-qt. baking dish; cover and refrigerate until ready to bake., Place chicken in a roasting pan breast side up; brush with oil and sprinkle with remaining parsley and thyme. Add water to pan. Bake, uncovered, at 350° for 2-1/4 hours or until a thermometer inserted in stuffing reads 165° and a thermometer inserted in the thigh reads 180°., Bake stuffing in the baking dish for 45 minutes or until heated through and lightly browned. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving. Skim fat and thicken pan drippings for gravy if desired. Serve with chicken and stuffing.

LEMON & THYME BUTTER-BASTED ROAST CHICKEN & GRAVY

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with one-third of the thyme leaves, the mashed garlic and the juice of half a lemon. Mix everything together with some seasoning and set aside.
• Use your hand to loosen the chicken skin away from the breast, then push most of the butter mix into the gap. Rub the rest of the butter all over the outside of the chicken, then stuff the cavity with the lemon halves, remaining thyme leaves and stalks, and the garlic.
• Scatter the chopped carrot, onion and bay leaves over the base of a small roasting tin. Sit the chicken on top, breast-side up, and roast on the middle shelf for 1 hr 30 mins, basting with the buttery juices after about 40 mins. When the chicken is dark golden, crispy-skinned and the juices run clear, remove from the oven and leave in the tin for 5 mins. Use a pair of tongs to pull the lemons, garlic and thyme out of the cavity and into the tin. Lift the chicken up, letting any juices dribble into the tin, and transfer the chicken to a serving platter to rest for at least another 15 mins.
• To make the gravy, squeeze the juice out of the cooked lemon halves and discard the skins. Place the tin on a low heat, stir in flour and sizzle until light brown. Gradually pour in the stock and cook for a few mins. If you like a darker gravy, add a splash of soy sauce to the tin. Strain the gravy into a jug and serve with the chicken.

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.

ROAST CHICKEN STUFFED WITH HERBED POTATOES

Steps:

• Process the parsley, garlic, rosemary,thyme and sage until minced.
• Reserve 2 tbsp.
• Put 1 cup of chicken stock in a sauce pan add the herb mixture (reserve the 2 tbsp) and bring to a simmer.
• Stir in the potatoes, heat to boil,covered, cook until they are tender but still firm about 15 min.
• let them rest to cool, drain if there is any stock left, and reserve it.
• Spoon half the potatoes into the chicken sew the cavity shut.
• Rub the reserved herb mixture all over the chicken.
• Arrange remaining potatoes around the chicken in the baking dish.
• Spoon some of the remaining broth over the chicken.
• Roast in a 375F oven for 1 hour or until the juices run clear-internal temp 180f degrees.
• Baste the chicken every 15 minutes with the stock.

ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABLES

Steps:

• Make mashed-potato stuffing:
• Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling salted water boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated, about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme. Mash potatoes and garlic with a potato masher until smooth and stir in salt and pepper to taste.
• Preheat oven to 450°F.
• Rinse chicken inside and out and pat dry completely. Fill cavity loosely with some of stuffing and reserve remaining stuffing in a small baking dish. Truss chicken and rub all over with butter. Season chicken with salt and pepper and arrange, breast side down, on a rack set in a large shallow roasting pan. In a small bowl toss shallots and garlic with oil and add to roasting pan.
• Roast chicken in lower third of oven for 30 minutes. Turn chicken breast side up and baste with pan juices. Arrange vegetables and thyme sprigs in pan and season with salt and pepper. Roast chicken and vegetables, stirring and basting frequently, 1 hour, or until a meat thermometer inserted in fleshy part of thigh registers 180°F. During last 30 minutes of roasting bake reserved stuffing, covered with foil.
• Let chicken stand 10 minutes before carving. Discard thyme sprigs. Serve chicken, stuffing, and vegetables sprinkled with parsley.

CHICKEN WITH PARSLEY AND THYME STUFFING AND ROASTED POTATOES

Steps:

• For chicken:
• Melt 4 tablespoons butter in heavy large skillet over medium heat. Add onion and sauté until just beginning to soften, about 6 minutes. Remove from heat. Add breadcrumbs, parsley, thyme, lemon juice and lemon peel and stir gently to blend. Season stuffing generously with salt and pepper. Cool. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Pat chicken dry with paper towels. Spoon stuffing into cavity of chicken. Tie legs together to hold shape. Rub remaining 2 tablespoons butter over outside of chicken. Sprinkle chicken lightly with salt and pepper. Pour oil into heavy large roasting pan. Place chicken in pan. Arrange 6 bacon slices over chicken. Arrange potatoes around chicken.
• Roast chicken and potatoes 45 minutes. Reduce oven temperature to 375°F. Starting at 1 short end of each remaining bacon slice, roll up into cylinders. Secure with toothpicks. Arrange bacon rolls and sausages around chicken. Remove bacon slices from atop chicken; reserve for garnish. Continue roasting chicken until meat thermometer inserted into thickest part of thigh registers 180°F and potatoes are tender, about 45 minutes longer. Transfer chicken, potatoes, sausages and bacon rolls to platter. Tent chicken with aluminum foil to keep warm.
• For Gravy:
• Pour off all but 3 tablespoons drippings from roasting pan. Finely chop chicken liver. Add liver and onion to drippings in roasting pan and sauté over medium heat until onion begins to turn golden, about 3 minutes. Sprinkle with flour and stir 2 minutes. Gradually stir in wine and remaining 1 cup Chicken Giblet Stock. Simmer until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
• Garnish chicken with reserved bacon slices. Pass gravy and jelly separately.