Stuffed Chicken With Sage And Dried Cranberries
Ingredients
Ingredients
For the Chicken:
- 1 complete chicken (3-4 pounds)
- 1 tablespoon olive oil
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the stuffing with Chicken:
- 1 cup dried cranberries
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup chicken broth
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the chicken:
Ingredients, For the chicken:
4 chicken breasts, about 6 ounces each
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried sage
½ teaspoon dried thyme
3 tablespoons olive oil
For the stuffing:
1 cup contemporary sage leaves
1 cup dried cranberries
1/2 cup chopped onion
3/4 cup chicken broth
1/4 cup dry white wine
1/4 cup olive oil
Salt and pepper to taste
1/2 cup bread crumbs
1/4 cup chopped parsley
Ingredients:
- 1 entire chicken (3 to 3 half pounds)
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1/4 cup (1/2 stick) butter
- 1 cup chicken broth
- 1/2 cup dried cranberries
- 1/4 cup chopped recent sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
1/4 cup (60ml) chicken stock or water
2 tablespoons (30ml) port, Marsala, Madeira, or dry white wine
2 teaspoons ground sage
Salt and pepper to taste
Instructions
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse chicken completely and pat dry.
3. In a big bowl, combine cranberries, sage, onion, celery, bread crumbs, salt, and pepper.
4. Loosen chicken skin from breast and thighs; fastidiously insert stuffing combination.
5. Truss chicken; place in a large roasting pan.
6. Rub chicken with olive oil.
7. Roast uncovered for 1 hour and 15 minutes.
8. Increase oven temperature to 425°F (220°C) and roast for an additional quarter-hour or until golden brown.
9. Let chicken relaxation for quarter-hour before carving and serving.
To prepare the chicken:
Instructions
To prepare the chicken:
1. Preheat oven to 375 levels F (190 degrees C).
2. Remove the chicken from the refrigerator and produce to room temperature for 30 minutes.
3. Rinse the chicken in and out with chilly water. Pat dry with paper towels.
4. In a small bowl, mix the sage, cranberries, bread crumbs, onion, eggs, salt, and pepper. Mix properly.
5. Stuff the chicken cavity with the stuffing.
6. Truss the chicken by tying the legs along with kitchen twine.
7. Place the chicken in a roasting pan and brush with olive oil.
8. Roast the chicken for 1 hour and quarter-hour, or until the inner temperature reaches a hundred sixty five levels F (74 degrees C) when measured with a meat thermometer.
9. Let the chicken relaxation for 10 minutes earlier than carving and serving.
To put together the stuffing:
In a large bowl, mix the bread cubes, onion, celery, sage, cranberries, salt, and pepper.
Drizzle with the melted butter and toss to coat.
Set aside for quarter-hour, or up to overnight, to allow the flavors to meld.
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a big bowl, mix the bread cubes, onion, celery, cranberries, sage, salt, and pepper.
3. In a separate bowl, whisk together the melted butter, chicken broth, and eggs.
4. Pour the wet elements over the dry elements and mix nicely.
5. Stuff the chicken cavity with the stuffing.
6. Place the chicken in a roasting pan and roast for 1 hour, or till the chicken is cooked through and the interior temperature reaches 165°F (74°C).
7. Remove the chicken from the oven and let rest for 10 minutes before carving and serving.
To put together the sauce:
To prepare the sauce:
• Heat the chicken stock in a large heavy-bottomed saucepan over medium-high heat.
• Add the vegetables and prepare dinner until softened, about 10 minutes.
• Stir within the flour and prepare dinner until golden brown, about 5 minutes.
• Gradually whisk within the milk till the mixture is clean.
• Bring to a boil, then reduce warmth and simmer until the combination has thickened, about 10 minutes.
• Stir in the cranberries and sage.
• Season to taste with salt and pepper.
To assemble and cook dinner the chicken:
Instructions:
To assemble and prepare dinner the chicken:
1. Preheat oven to 375°F (190°C).
2. Rinse the chicken inside and outside and pat dry. Season the within and outdoors of the chicken with salt and pepper.
3. In a large bowl, mix the stuffing components: bread cubes, sage, dried cranberries, onion, celery, and parsley. Toss to combine. Stuff the chicken cavity with the stuffing.
4. Place the chicken on a roasting rack in a roasting pan. Brush the chicken with olive oil and sprinkle with paprika.
5. Roast the chicken for 75-90 minutes, or until the interior temperature reaches 165°F (74°C) when measured in the thickest a half of the thigh.
6. Let the chicken rest for 10 minutes before carving and serving.