INGREDIENTS

INSTRUCTIONS

Preheat oven to 400F. Rinse the chicken under cold running water; drain.
Salt and pepper inside of chicken cavity. Melt 1 tablespoon butter and add
1/4 teaspoon each of cinnamon,cumin and coriander. Brush mixture over
chicken. Tie up legs securely with butcher's string, set chicken on rack
set into roasting pan and add 1/2 cup chicken broth. Roast for 30 minutes.
While chicken is roasting, in a large saucepan over medium heat melt 1
tablespoon butter. Stir in onion and saute for 5 minutes, until
translucent. Stir in remaining spices and let them cook for about 1 minute,
until aroma is released. Add the mushrooms, parsnips and carrots; cook
until all vegetables are tender and any excess liquid had evaporated, about
6 minutes. Remove from heat and stir in hazelnuts, bread crumbs and
remaining chicken broth; add salt and pepper. Place in ceramic or glass
casserole dish.
Reduce oven temperature to 350F and continue to roast chicken for another
hour and 15 minutes, until meat thermometer registers 180F when inserted
between thigh and breast. Place stuffing in oven to cook during last half
hour of roasting. Check the roasting pan periodically as the chicken cooks;
if pan becomes dry, add water, several tablespoons at a time. When doen,
remove the chicken to a serving platter and cover with foil.
Skim the fat off the juices left in roasting pan. Set pan over low heat on
hot plate, add sherry, stirring to scrape off any bits of chicken stuck to
the pan. Stir in flour to slightly thicken; simmering for about 1 minute.
Pour the pan juices into a gravy boat or small pitcher. Uncover chicken;
remove string from legs; carve and serve with gravy and stuffing.. Makes 6
servings.
DECEMBER 4, 1996 Neighborhood Shopping Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #072 by BobbieB1@aol.com on Mar 12, 1997

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