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Roast Chicken With Mashed-potato Stuffing And Root Vegeta

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CATEGORY CUISINE TAG YIELD
Dairy, Meats, Vegetables February 19 1 Servings

INGREDIENTS

3 lb Russet, baking potatoes
about 6 large
1 Garlic head, separated into
cloves and peeled
about 14 cloves
1 Bay leaf
1/2 c Milk
3 T Unsalted butter, softened
1 T Fresh thyme leaves
A, 5-pound whole
chicken giblets
reserved for
another use
2 T Unsalted butter, softened
12 Shallots, peeled
2 Garlic heads, outer skins
discarded and heads
intact
1 T Vegetable oil
6 Thin carrots, about 1
pound
peeled and cut into
1-inch pieces
2 Turnips, about 1 pound
peeled and each cut
into 8 wedges
6 Thin parsnips, about 1
pound
peeled and cut into
2-inch pieces
1 Celery root, about 3/4
pound
peeled and cut into
8 wedges
8 Fresh thyme sprigs
Chopped fresh parsley leaves
for garnish

INSTRUCTIONS

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  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10383
Calories From Fat: 2336
Total Fat: 266.2g
Cholesterol: 2151.4mg
Sodium: 4988.9mg
Potassium: 32473.2mg
Carbohydrates: 1882.5g
Fiber: 132.3g
Sugar: 125.6g
Protein: 234.3g


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