Roast Chicken With Chestnut Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | T | Oil |
| 1 | Medium-sized yellow onion | |
| chopped | ||
| 1 | Stalk celery, chopped | |
| 4 | c | Dried bread cubes |
| 1 | 15 1/2 ounces chestnuts in | |
| brine drained rinsed | ||
| and | ||
| chopped or | ||
| 2 | c | Chopped cooked chestnuts |
| 1/4 | c | Pecan pieces, toasted |
| 1 | t | Each dried thyme leaves and |
| savory leaves | ||
| 1/2 | t | Each salt and black pepper |
| 3/4 | c | Lower-sodium chicken broth |
| 1 | Whole broiler-fryer chicken | |
| 2 1/2 to 3 pounds | ||
| giblets removed |
INSTRUCTIONS
In a small saucepan,oil over moderately high heat. Add the onion and celery and cook for 5 minutes or until vegetables are tender, stirring often. Remove the saucepan from the heat. In a large bowl, combine the bread cubes, chestnuts, pecans, thyme, savory, salt, and pepper. Stir in the onion mixture. Stir the chicken broth into bread cube mixture; toss to coat. Preheat the oven to 375°F. Rinse chicken; drain and pat dry. Stuff and truss chicken. Then, place chicken, breast-side-up, on a rack in a roasting pan. Insert a roasting thermometer into thickest part of its thigh without touching bone. Spoon the remaining stuffing into a lightly greased 1 1/2-quart casserole; cover and refrigerate. Roast chicken for 1 to 1 1/4 hours or until the thermometer registers 180°F. Bake the covered casserole of stuffing alongside the chicken during the last 20 to 30 minutes of roasting. Let chicken stand for 10 minutes. Makes 6 servings. Prep Time: 25 minutes Cooking Time: 1 hour 5 minutes Standing Time: 10 minutes Posted to JEWISH-FOOD digest V97 #308 by BNLImp@aol.com (Iara) on Nov 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 9340
Calories From Fat: 3340
Total Fat: 373.8g
Cholesterol: 3264.6mg
Sodium: 7132.4mg
Potassium: 12339.2mg
Carbohydrates: 386.4g
Fiber: 49.1g
Sugar: 40.3g
Protein: 1054.6g