Roast Chicken With Mashed Potato Stuffing And Root Vegetables 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.

ROAST CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 385 degrees F (196 degrees C).
• Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
• Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
• Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
• Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.

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.

ROAST CHICKEN, BREAD STUFFING, AND BRAISED VEGETABLES

Steps:

• Making the sage bread stuffing:
• Turn the oven on to 225°F. Spread the bread slices in a single layer on the oven rack, keeping them a little apart. Set the kitchen timer for 35 minutes. When the bell rings turn the slices over with tongs or a fork. Let the bread dry out 15 more minutes and then take a slice and break it in half If it is still soft in the middle, put it back and let the bread dry out 15 more minutes. Dry bread has much better taste and texture than fresh bread when it is baked in a stuffing. When the bread is completely dry, take it out of the oven and put it in a large bowl. Use your hands to break up the bread into lots of little pieces.
• Cut each of the 2 celery stalks lengthwise into 3 long pieces. Then cut these crosswise into small pieces. Put the chopped celery into a small bowl.
• Trim off the stem end of the onion and the fuzzy little roots. Peel off the papery outside skin. Cut the onion in half from the top, stem end to the bottom, root end. Put the onion halves on a cutting board, cut side down. Cut each half crosswise into about 8 slices, and then cut the slices into thirds so you end up with lots of small pieces. Put the chopped onion into the bowl with the celery.
• Set a medium-sized skillet on the stove burner and turn on the heat to medium-low. Put the 4 tablespoons butter into the skillet, and when it has melted a little, tilt the skillet-up, down, and around, so the that the melted butter covers the bottom. Add the chopped celery and onion to the skillet, and stir them around with a big spoon, spreading them evenly around the skillet. Cook and stir for about 3 minutes, until the onion has softened a little. Test to see if it has softened by taking a few pieces of onion out with the spoon, letting them cool a minute, and tasting to see if the onion has lost its crispness. If it hasn't, keep cooking and stirring and test again in 2 minutes. When the celery and onion have cooked, add them to the bowl of bread pieces.
• Add the ½ teaspoon salt, ¼ teaspoon pepper, and the dried 1½ teaspoons or 1 tablespoon fresh sage. If you're using dried sage, taste a little pinch of it, and if it doesn't much flavor, add an extra teaspoon. Mix the stuffing with your hands, reaching to the bottom of the bowl and tossing, so all the flavors mingle with the bread.
• Drizzle the ½ cup broth or water over the stuffing. Toss and mix the stuffing lightly with your hands again, until all the ingredients are moist and well mixed. The stuffing should not be wet, just softened and damp. Taste and add a little more salt, pepper, or sage, if needed.
• Preparing the chicken:
• Turn the oven on to 425°F. Make sure the oven rack is in the middle of the oven. Wash the chicken halves under cold running water. Pat them dry with paper towels.
• You need a baking pan or an ovenproof baking dish large enough for the 2 chicken halves to sit side by side without crowding. Grease the pan with a little vegetable shortening.
• Divide the stuffing in half. Make 2 rounded mounds of stuffing at either end of the baking dish. Salt and pepper the skin of each chicken half. Put each half on top of a mound of stuffing. Set aside while you prepare the vegetables.
• Preparing the vegetables:
• Slice off the stem top and root tip of the 4 carrots. Hold each carrot by its thick top with one hand and with the other, hold a vegetable peeler. Slide the peeler down- from the top where you are holding the carrot to the bottom- digging in just enough to remove the peel. Turn the carrot and repeat until the whole carrot is peeled. Cut each carrot into 4 pieces and put them into an ovenproof casserole dish with a lid.
• . Trim, peel, and cut the 2 onions in half the way you did to the onion for the stuffing. Then cut each onion half in two crosswise, so you end up with 8 pieces of onion. Add the onions to the carrots in the casserole.
• . Wash the 8 small potatoes and dry with paper towels. Don't peel them. If they are larger than a golf ball, cut them in half. Add them to the casserole with the onions and carrots.
• . Put the 3 tablespoons butter and ¼ cup water into a small saucepan and turn the heat on to medium. Stir while the butter melts and mixes with the water. As soon as the butter and water are blended, remove from the heat, and pour the liquid over the vegetables in the casserole. Lightly salt and pepper the vegetables. Stir the vegetables with a large spoon so every vegetable is coated with the butter and water mixture. Put the lid on the casserole.
• . Put the chicken and the vegetables in the oven at the same time. If you have to, place the vegetable casserole behind the chicken-but both should be on the middle rack. Set the timer for 45 minutes. When the bell rings, using pot holders, take the chicken dish from the oven and put it on the stove top. With the tip of a small paring knife, cut into a chicken leg at the joint between the drumstick and the thigh, cut into a chicken leg at the joint between the drumstick and the thigh. If the juices are clear, the chicken is done. If the juices are pink or red, put the dish back into the oven and cook 15 minutes more.
• . When the chicken is done, care fully take the pan out of the oven with pot holder and put it on the stove top or another heat-proof surface. The stuffing around the edges of the chicken will be crisp and dark brown; the stuffing under the chicken will be moist and soft. Take out the vegetable dish with pot holders and put it nearby. With your serrated knife, cut each chicken half in two, cutting between the leg and the wing to make 4 portions. Dish up a portion of chicken, stuffing, and vegetables on each plate, and serve.

ROAST CHICKEN WITH VEGETABLES AND POTATOES

Steps:

• Place chicken on a large plate and season generously with salt and pepper; cover with plastic wrap and refrigerate overnight.
• Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Meanwhile, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.
• Rub chicken with remaining 1 tablespoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160 degrees, 55 to 60 minutes. Transfer chicken and lemon halves to a carving board and tent loosely with foil. Flip vegetables; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken and transfer to a platter or return to roasting pan. Sprinkle with parsley, squeeze lemon over top, and serve with vegetables.

ROAST CHICKEN WITH POTATOES & CARROTS

Steps:

• Preheat the oven to 220°C/425°F/gas 7.
• Scrub, trim and halve the carrots lengthways.
• Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
• Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
• Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
• Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the tray, on top of the vegetables.
• Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes.
• Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.
• Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife - if the juices run clear, it's done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
• Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
• Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
• Using a sharp carving knife, carve up the chicken, then serve with the roasted veg. Delicious with a green salad on the side.

MASHED ROOT VEGETABLES RECIPE

Steps:

• Wash and peel the vegetables and cut into 1" cubes.
• Place the vegetables in a large pot, add 2 teaspoons of salt and cover with hot water.
• Bring to a boil, then simmer for 20-30 minutes, or until the veggies are no longer stick to a fork when poked.
• Once cooked, drain the water then add the vegetables back to the pot. Add in the butter, half and half and about 1 teaspoon of salt (more or less, to taste).
• Mash potatoes with a potato masher or potato ricer, getting out all of the largest chunks and mashing as chunky or smooth as you like. (Note: you may also use a standing mixer with the whisk attachment, but just be sure not to overmix or it will get gummy.)
• Scoop the mashed vegetables into a serving dish and finish with a pat of butter and chopped parsley. Enjoy!

SAVORY MASHED ROOT VEGETABLES

Steps:

• Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
• While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
• Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.

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.

ROASTED CHICKEN WITH GARLIC MASHED POTATOES

Steps:

• Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
• Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.

ROAST CHICKEN WITH MASHED-POTATO STUFFING AND ROOT VEGETABL

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 450F. 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 180F. 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. Serves 6. Gourmet February 1994

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.