STOCK-AND-CIDER-BRINED CHICKEN OVER STUFFING
This one-pan dinner is ugly - rustic, if we're being kind - but good. Or as the Italians say, "brutta ma buona." Truly, though, it's everything you could ask for in a rich, comforting meal. As it cooks, the chicken, brined in stock and cider, drips its flavorful juices onto the bread. The bread absorbs every drop, turning into a chewy, savory nest cradling the tender, perfectly browned chicken. Each bit of stuffing offers a different surprise - sometimes the sweet-and-sour zing of a prune, other times the faint rumor of Thanksgiving whispered by celery and thyme. It's as satisfying as you could ever hope, even if it isn't particularly attractive.
Provided by Samin Nosrat
Categories dinner, lunch, poultry, main course
Time 9h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the brine: Melt 3 tablespoons of the butter in a 10-inch cast-iron skillet or similar pan over medium-low heat. Add onion, celery and carrots, 1/2 teaspoon of the salt and the pepper. Cook, stirring occasionally, until the vegetables are all tender, about 20 minutes. Transfer to a plate, and cool to room temperature in freezer.
- While the vegetables cool, cut the bread into 3/4-inch cubes and spread into a single layer on a baking sheet. Allow to dry out overnight.
- Combine the stock and cider in a large measuring cup and pour 1 1/2 cups of the mixture into a plastic gallon-size zipper bag. Add vegetables, remaining salt, prunes, vinegar and chicken thighs. Seal bag, and massage everything around to dissolve salt and combine. Refrigerate 8 hours or overnight. Cover and refrigerate remaining stock-cider mixture.
- To cook the chicken: Allow chicken to come to room temperature. Heat oven to 400. Scraping off brine and vegetables, remove chicken from bag, and set aside. Place brine with vegetables and remaining stock-cider mixture in a 10-inch cast-iron skillet or similar pan, and bring to a boil.
- In a large bowl, combine cubed bread, vegetables and liquid, sage, parsley, thyme and greens, if using. Return pan to low heat, and add remaining 3 tablespoons butter to melt. Pack stuffing mixture into pan, and lay chicken thighs on top. Place pan onto a rimmed baking sheet to catch any overflow, and bake on lower rack for 50 to 55 minutes until chicken and stuffing are golden brown.
- Allow to cool for 10 minutes before serving.
Nutrition Facts : @context http, Calories 872, UnsaturatedFat 25 grams, Carbohydrate 71 grams, Fat 47 grams, Fiber 8 grams, Protein 43 grams, SaturatedFat 17 grams, Sodium 1160 milligrams, Sugar 25 grams, TransFat 1 gram
CIDER-BRINED FRIED CHICKEN
Steps:
- In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
- In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
- In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.
SAUSAGE, APPLE, AND WALNUT STUFFING
Steps:
- Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat.
- Preheat the oven to 350 degrees F.
- Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
- Remove from the oven and serve.
- MMMMM...stuffing!
CELERY HERB STUFFING AND SAVORY CHICKEN
I taught my children this recipe by singing along to Scarborough Fair by Simon and Garfunkel: Parsley, Sage, Rosemary and Thyme, great herb stuffing seasonings. If you can get savory from the Atlantic provinces to green your chicken; it would be the best. My father was a Newfoundlander and swore by their savory.
Provided by Loretta's Recipe Journal
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 5
Number Of Ingredients 12
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.
Nutrition Facts : Calories 599.2 calories, Carbohydrate 18.7 g, Cholesterol 165.1 mg, Fat 40.1 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 17.7 g, Sodium 755.1 mg, Sugar 2.1 g
BRINED ROASTING CHICKEN
I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings. -Julie Noyes Louisville,Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 404 calories, Fat 24g fat (7g saturated fat), Cholesterol 134mg cholesterol, Sodium 277mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 42g protein.
CIDER BRINED FRIED CHICKEN
I was watching a show on FoodNetwork called "Cooking for Real". This was a recipe I followed. What a great way to prepare fried chicken, which is one of my most favorite foods.
Provided by ChamoritaMomma
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to completely submerge and cover the chicken. Let soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
- In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees. Line a sheet tray with a wire rack.
- In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.
Nutrition Facts : Calories 1129.3, Fat 81, SaturatedFat 23.2, Cholesterol 333.6, Sodium 14425.4, Carbohydrate 33.6, Fiber 1.8, Sugar 0.5, Protein 63.3
ROAST STUFFED CHICKEN
You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 10 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g
CHICKEN AND STUFFING BAKE
Oh My, this is Good!! My family liked this one! It reminded us of a Thanksgiving Dinner. A rotisserie chicken makes this casserole easier. Stove Top Stuffing with lower sodium is best to use. Juicy delicious and don't forget the cranberry sauce as a side!
Provided by Seasoned Cook
Categories Chicken
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Forget the amounts in the instructions on the stuffing box. (The extra 1/4 cup of water is needed to retain moisture when baked.).
- Boil 1 3/4 cups of water. Add 4 tablespoons of butter. Stir in packet of stuffing mix and cover. Immediately remove from heat and let stand 5 minutes.
- Cut cooked chicken into small pieces. In a 9 x 11 baking dish, place chicken pieces on bottom.
- In a medium bowl, mix cream of chicken soup, sour cream and milk. Pour mixture over chicken.
- Sprinkle stuffing mixture over top.
- Bake uncovered in a 375 degree oven for 25 to 30 minutes until bubbly.
- Serve with cranberry sauce and enjoy!
SIMPLE CHICKEN BRINE
This simple chicken brine will help make the meat more tender and juicy.
Provided by Jay
Categories Side Dish Sauces and Condiments Recipes
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
- To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 24.7 g, Cholesterol 0 mg, Fat 9 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 13209.3 mg, Sugar 22.7 g
TENDER STUFFING-COATED CHICKEN
Stuffing mix gives these moist chicken breasts a fast coating you'll both enjoy. Rosemary Dibble sends the recipe from Sandy, Utah.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine soup mix and water. Place stuffing mix in another shallow bowl. Dip chicken in soup mixture, then coat with stuffing. , Place in an 8-in. square baking dish coated with cooking spray. Drizzle with butter. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear.
Nutrition Facts : Calories 269 calories, Fat 8g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 913mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
CIDER-GLAZED STUFFED CHICKEN
Think stuffed chicken is hard? This easy recipe with a cider glaze, apples and celery will make you think again.
Provided by My Food and Family
Categories Chicken
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Combine stuffing mix, 1-1/2 cups cider and 1 Tbsp. butter in microwaveable bowl; cover with waxed paper. Microwave on HIGH 5 to 6 min. or until heated through. Fluff with fork. Add celery and half the apples; mix lightly.
- Place chicken, top-sides down, on cutting board; spread with stuffing. Roll up, starting at one short end of each breast. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Melt 1 Tbsp. of the remaining butter; mix with paprika. Brush onto chicken.
- Bake 40 min. or until chicken is done (165ºF). Transfer chicken to platter; cover to keep warm.
- Melt 1 Tbsp. of the remaining butter in medium skillet on medium-high heat. Add sugar, remaining cider and apples; cook 5 to 6 min. or until thickened, stirring frequently. Remove from heat; stir in remaining butter until melted. Pour over chicken.
Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
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