Roast Chicken With Mushroom Stuffing And Sauce Food

DUMP-AND-BAKE CHICKEN STUFFING CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Place chicken in the bottom of the prepared baking dish. Season both sides of the chicken with salt and pepper, to taste. Spread condensed soup over the chicken. Sprinkle cheese over top.
• In a large bowl, stir together melted butter and dry stuffing mix. Spread buttered stuffing mix on the top of the casserole.
• Cover with foil and bake for 30 minutes. Remove foil, return dish to the oven, and continue baking for 10 more minutes (or until chicken reaches an internal temperature of 165 degrees F and the topping is golden brown). If you are using thicker chicken breasts, you may need to increase the baking time by at least 10-20 more minutes. If the topping starts to get too dark while you wait for the chicken to cook through, cover the dish loosely with foil.

ONE-DISH CHICKEN AND STUFFING BAKE

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

ROAST CHICKEN WITH MIXED MUSHROOM STUFFING

Steps:

• You don't often see whole chicken that's been stuffed like this. I think that's a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
• Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
• Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
• Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh - if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

ROAST STUFFED CHICKEN

Steps:

• Heat oven to 325°F.
• Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
• Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
• Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

ROAST CAPON WITH MUSHROOM STUFFING

Steps:

• Preheat oven to 425°F.
• First prepare the stuffing. Heat oil in a large skillet, then saute the onions until they are tender and transparent. Add the celery to the onions and cook until the celery is soft. Stir in the mushrooms and cook until they are tender. Season the onion mixture with the sage, salt, poultry seasoning, pepper and parsley. Toss until well mixed. Process the buns to make bread crumbs, then add them to the skillet and mix until well combined. Remove from the heat and let cool. Once cool, stir the egg into the stuffing. Set mixture aside.
• Remove the giblets and wash the capon inside and out. Rub the bird inside and outside with salt. Loosely fill the cavity of the capon and the neck opening with the stuffing. Fold the skin over the stuffing and skewer the openings.
• Lay the capon in the roasting pan, breast side up. Spread the softened butter on the skin then season the exterior of the bird with Lawry's salt. Add the potatoes and carrots to roasting pan. Roast the capon at 425F with the lid on for 15 minutes. Reduce the heat to 350F and remove the lid. Roast the capon basting frequently with it's own juices for 2 hours or until the juices run clear when pierced.
• To serve, transfer the capon and vegetables to a heated serving dish. Discard the skewers and keep the bird hot by tenting with foil. while making the gravy.
• To prepare the gravy, stir the flour into the roasting pan and bring to a boil over moderate heat on the stove. Add the water, salt and pepper stirring and scraping the base and sides to dislodge any crusty bits. Reduce heat and simmer for 5 minutes stirring until gravy is desired consistency. Strain the gravy into a small saucepan and keep warm until ready to serve.

ROAST CHICKEN WITH MUSHROOM-ONION STUFFING

Steps:

• To make the stuffing: melt the butter in a skillet over low heat. Add the onion and mushrooms, cooking until the onion is soft. Remove from heat; stir in the crumbs and season to taste.
• Rinse the chicken and pat dry. Stuff the body cavity, and truss the bird.
• Brush the melted butter all over and sprinkle with seasonings.
• Place the chicken breast up in a roasting pan and cook at 325 degrees for 25 minutes per pound. The meat thermometer should read 170 degrees in the breast meat.
• If desired you can melt more butter and baste every 15 minutes. (I don't baste my chicken; I just leave it alone.).
• Remove the chicken to a warm platter and cover with foil, letting it rest 10 minutes before carving.

CHICKEN ROASTED WITH MUSHROOMS

Steps:

• Preheat oven to 400 degrees. Rub the chicken with olive oil and season it inside and out with salt and pepper.
• Quarter white or cremini mushrooms. Remove stems from shiitake mushrooms. Mix the mushrooms with the garlic, parsley and thyme; pack this mixture tightly into the cavity of the chicken. Tuck the wingtips behind the chicken and tie the legs together to secure the stuffing. Place the chicken on a rack in a roasting pan and place in the oven. Roast for an hour and 15 minutes.
• Remove the chicken from the oven and transfer it to a platter or cutting board. Pour all excess fat from the roasting pan and pour in the wine. Scoop the mushroom mixture out of the chicken and add it to the pan. Place the pan on top of the stove and heat, scraping the bottom of the pan. Season the mixture to taste with salt and pepper.
• Cut chicken in pieces and arrange on a platter. Spoon mushroom mixture around chicken and serve.

ROAST CHICKEN WITH MUSHROOM STUFFING AND SAUCE

Steps:

• Preheat oven to 400°F. Place porcini in small bowl. Pour enough hot water over to cover; let stand until mushrooms soften, about 20 minutes. Drain.
• Spread baguette cubes on small rimmed baking sheet. Bake until golden, about 10 minutes. Transfer toasted bread to bowl. Maintain oven temperature.
• Slice half of fresh mushrooms; set aside for sauce. Coarsely chop remaining fresh mushrooms. Melt butter in large skillet over medium-high heat. Add chopped mushrooms and shallots; sauté until tender, about 5 minutes. Add thyme and juniper berries, if desired; stir 1 minute. Add to bowl with bread. Mix in chopped liver, heart and gizzard, then 1/3 cup broth, parsley, salt and pepper.
• Rinse chicken inside and out; pat dry with paper towels. Sprinkle chicken cavity with salt and pepper. Fill with stuffing. Tie legs together. Sprinkle outside of chicken with salt and pepper. Place in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 180°F and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 45 minutes. Transfer to platter; cover with foil.
• Pour pan drippings into measuring cup. Transfer 3 tablespoons fat from top of drippings to heavy large skillet. Spoon off remaining fat from pan drippings and discard. Heat 3 tablespoons fat in skillet over medium-high heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Add remaining 2/3 cup chicken broth, degreased pan drippings and brandy and cook 3 minutes, adding more broth for desired sauce consistency. Season sauce to taste with salt and pepper. Serve chicken with stuffing and sauce.