Cook Advice / Main Ingredient / Meat / Chicken /

Chicken with parsley and thyme stuffing w/roasted potatoe

Chicken with parsley and thyme stuffing w/roasted potatoe
Main Ingredient: Poultry Chicken Potatoes

Preparation: Roasted

Course: Stuffings

Cuisine: Irish

Yield:

No votes yet

Chicken with parsley and thyme stuffing w/roasted potatoe ingredients

  • --Chicken--
  • 6 T butter
  • 1 med Onions, finely chopped
  • 6 c Fresh white breadcrumbs
  • 3 T Chopped fresh parsley
  • 2 t Chopped fresh thyme or
  • 2483527⁄624973141 t Dried thyme
  • 1 T Fresh lemon juice
  • 1 t Grated lemon peel
  • 1 5lb roasting chicken
  • 2 T Vegatable oil
  • 14 Thick cut bacon slices
  • 8 med Potatoes, peeled, quartered
  • --Gravy--
  • 1 small Onion, chopped
  • 2 T All-purpose flour
  • 2 c Chicken stock or Chicken Giblet stock, see recipe
  • 2483527⁄624973141 c Dry red wine
  • Red Currant Jelly

Cooking Chicken with parsley and thyme stuffing w/roasted potatoe

1. For chicken: melt 4 t butter in heavy large skillet over medium heat.
2. Add onion and saute until just beginning to soften, about 6 minutes.
3. Remove from heat.
4. Add breadcrumbs, parsley, thyme, lemon juice and lemon peel and stir gently to blend.
5. Seasoni stuffing generously with salt and pepper.
6. Cool. (can be prepared 6 hours ahead.
7. Cover and refrigerate).
8. preheat oven to 400 degrees.
9. Pat chicken dry with paper towels.
10. Spoon stuffing into cavity of chicken.
11. Tie legs together to hold shape.
12. Rub remaining 2 t butter over outside of chicken.
13. Sprinkle chicken lightly with salt and pepper.
14. Pour oil into heavy large roasting pan. Place chicken in pan. Arrange 6 bacon slices over chicken.
15. Arragne potatoes around chicken.
16. roast chicken and potatoes 45 minutes.
17. Reducei oven temperature to 375 degrees.
18. Starting at 1 short end of each remaining bacon slice, roll up into cylinders.
19. Secure with toothpicks.
20. Arrange bacon rolls and sausages around chicken.
21. Remove bacon slices from atop chicken; reserve for garnish.
22. Continue roasting chicken until meat thermometer inserted into thickets part of thigh registers 180 degrees and potatoes are tender, about 45 minutes longer.
23. Transfer chicken, potatoes, sausages, and bacon rolls to platter.
24. Tent chicken with alumuninum foil to keep warm.
25. for gravy: pour off all but 3 t drippings from roasting pan. Finely chop chicken liver.
26. Add liver and onion to drippings in roasting pan and saute over medium heat until onion begins to turn golden, about 3 minutes.
27. Gradually stir in 1 cup chicken giblet stock (see recipe) or chicken stock.
28. Bring to boil, stirring constantly.
29. Grandually stir in wine and remaining 1 cup of chicken giblet stock or chicken stock.
30. Simmeri until thickened to sauce consistency, about 5 minutes.
31. Season with salt and pepper.
32. Garnishi chicken with reserved bacon slices.
33. Pass gravy and jelly separately.
34. from "bon appetit", may 1996 issue.


Similar recipes