Roast Chicken With Spiced Mushroom And Winter

* Exported from MasterCook *

ROAST CHICKEN WITH SPICED MUSHROOM AND WINTER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 5 pound roasting chicken
3/4 c Dry sherry
1 tb Flour
1/4 ts Salt
1/4 ts Freshly ground pepper
Stuffing:
1 md Onion, finely chopped
8 oz Mushrooms (one container),
Finely chopped
2 tb Butter, divided
1 c Chicken broth, divided
1/2 ts Ground cinnamon, divided
1/2 ts Ground cumin, divided
1/2 ts Ground coriander, divided
1 c Parsnips, coarsely grated
1 c Carrots, coarsely grated
1/2 c Finely chopped hazelnuts,
Lightly toasted
1 c Bread crumbs, lightly
Toasted
1/8 ts Salt
1/8 ts Freshly ground pepper

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



- - - - - - - - - - - - - - - - - -