Roast Chicken Bread Stuffing And Braised Vegetables Food

ROAST CHICKEN WITH BREAD STUFFING

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. In a large bowl, mix the breadcrumbs with the ginger, salt and some black pepper. Grate in the onion, then add the melted butter and the egg. Mix everything together to make a soft ball of stuffing.
• Carefully push your fingers under the skin of the chicken breast where it meets the neck, to release the skin from the meat. Push the stuffing up into the space you've created and shape it around the neck cavity, pulling the skin of the neck underneath to prevent the stuffing from falling out.
• Season the chicken well and put in a medium roasting tin. Roast for 1½ hours or until the juices run clear when you push a skewer into the thickest part of the leg. Rest for 15-20 minutes. Carve and serve with hunks of stuffing and your favourite veg.

STUFFED ROASTED CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 400. Place a large frying pan over over heat. Add 1 tablespoon of oil. Add carrots, celery, onions, garlic and salt and pepper. Can do this in batches if needed. Allow vegetables to brown and caramelize then place in large Dutch oven. Sprinkle inside and out of chicken with salt and pepper and paprika. Then place the chicken on the hot frying pan and brown both sides. Place chicken in Dutch oven over the vegetables and if desired stuff the inside with bread stuffing of choice. Pour wine and broth over top and cover and place in oven. Cook for about 40 minutes, then uncover and cook for another 15 minutes or so to allow skin to brown and crisp. Chicken is done when a thermometer reads 165F. If you stuffed the chicken, it is ideal for the stuffing to reach a temp of 170, it is best to remove it from the cavity and let it cook a little longer on its own. I personally like it crispy so this works for me.

BRAISED AND ROASTED CHICKEN WITH VEGETABLES

Steps:

• Heat the oven to 350. Put the chicken fat in a roasting pan or Dutch oven over medium heat. Sprinkle the leg quarters with salt and pepper and add them to the pan, flesh side down. Cook, turning and rotating the pieces as necessary, until well browned on both sides, 10 to 12 minutes. Remove, then add the breast halves, skin side down. Brown them well, then flip and cook for just 1 minute or so; remove to a separate plate.
• Put the leeks, carrots, celery, mushrooms, herbs and chicken-wing meat in the same pan and cook until the vegetables are tender and beginning to brown, 10 to 15 minutes.
• Nestle the leg quarters among the vegetables, meaty side up. Add enough of the stock to come about halfway up the thighs. (The amount will depend on the breadth of your pan; add a little water if necessary.)
• Put the pan in the oven and cook, uncovered, for about 1 hour, checking occasionally and stirring the vegetables if they threaten to brown too much. When the thigh meat is tender, raise the heat to 400 and lay the breast halves on the vegetables, skin side up. Continue cooking until they are done, 20 to 30 minutes longer.
• Transfer the vegetables to a platter. You can serve one of two ways: slice the breasts and shred the leg-and-thigh meat and lay the meat on top of the vegetables; or cut the leg-thigh pieces in half, cut the breasts in half and give each person a little of each. Garnish with reserved chopped celery leaves.

ALL-IN-ONE ROAST CHICKEN & VEG

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small roasting tray toss the potatoes with the oil, carrots, courgette, leek, herbs and seasoning. Roast for 30 mins until starting to brown. Remove from the oven and give the veg a stir, nestle in the chicken, then return to the oven for 15 mins. Pour over the stock, then cook for 5 mins more or until the chicken and veg are cooked through.

MUSTARD-GLAZED ROAST CHICKEN WITH WALDORF STUFFING

Steps:

• Heat oven to 190C/170C fan/gas 5. To make the stuffing, mix together all the ingredients, except the butter, in a large bowl with some seasoning. Scrunch with your hands until well combined.
• Season the chicken all over and put in a roasting tin. Smear with the butter and put on the middle shelf of the oven for 50 mins.
• Meanwhile, grease a 20 x 30cm roasting tin. Press in the stuffing, then sprinkle with the reserved breadcrumbs and dot with the butter.
• Brush the chicken with the mustard, transfer it to a lower shelf and roast for 40 mins more until cooked through and the juices run clear. Put the stuffing on the top shelf at the same time and cook for 40-50 mins until golden and crisp.
• Leave the chicken to rest for 10 mins, then serve with the stuffing, along with roast potatoes and veg, if you like.

ROAST CHICKEN WITH SEED BREAD STUFFING

Steps:

• Preheat oven to 350ºF.
• Trim, peel, and cut into large chunks, the carrots, celery, and onion.
• Scatter the carrots, celery, and onion in a roasting pan.
• Place the halves of chicken, skin side up, on the vegetables.
• Randomly tuck 5 pieces of garlic under the skin on each half.
• Squeeze the lemon over the chicken.
• Dust with the tarragon, paprika, seasoned salt, and peppers.
• Cover and put in the oven.
• Make the stuffing while the chicken is cooking.
• Put the chicken stock in a small saucepan over the lowest heat.
• Preheat a medium, heavy frying pan for about 1 minute over medium heat.
• Spray it twice with the vegetable oil.
• Add the onion, garlic, mushrooms, and celery.
• Saute for 3 minutes.
• Add the wine and cook for 2-3 minutes more, until the vegetables are limp.
• Remove the pan from the heat.
• Combine the bread, apple, raisins, poppy seeds, sunflower seeds, sage, and peppers in a large bowl and toss to mix.
• Add the warm chicken stock, the vegetable mixture, and the egg whites.
• Mix thoroughly with a wooden spoon.
• Pour the stuffing mixture into a casserole and cover.
• When the chicken has cooked for 15 minutes, put the casserole of stuffing in the oven and bake alongside the chicken.
• When the chicken has cooked 45 minutes, uncover, baste lightly with pan juices, and return the roasting pan to the oven uncovered.
• Now bake both for 15 minutes, or until the thigh juices of the chicken run clear.
• Total cooking time for the chicken is 1 hour; 45 minutes for the stuffing.
• Remove the skin and carve the meat from the bones.