Roast Chicken Royal
|White bread crumbs||2 1⁄2 Cup (40 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Mushrooms||2 Medium, cleaned and chopped|
|Ground veal||1⁄4 Pound|
|Ground pork||1⁄4 Pound|
|Chicken||4 1⁄2 Pound|
|Bacon strip||2 , uncooked|
|Garlic||1 Clove (5 gm), minced or crushed|
|Cooking oil||1 Tablespoon|
|Chicken broth/Bouillon||2 Cup (32 tbs)|
|Artichoke hearts||6 Ounce (1 small jar)|
|Canned mushrooms||8 Ounce, drained (1 can)|
|Watercress||1 Bunch (100 gm)|
|Orange||1 Large, cut into wedges|
Put bread crumbs and milk in a bowl.
Cover and let stand for 30 minutes.
Add the beaten egg, chopped mushrooms, veal, and pork.
Season well with salt and pepper.
Mix to form a firm stuffing.
Dry the chicken skin on paper towels.
Season inside with salt and pepper.
Put bacon and garlic inside the chicken.
Truss the chicken and place it breast side down on a microwave oven roasting rack or on an inverted saucer set in a glass baking dish.
Brush skin with oil.
Cook for 16 minutes on the highest setting.
Turn chicken breast side up and rotate pan one-quarter of a turn.
Cook on "roast" setting for 16 more minutes, basting frequently with 1 tablespoon oil or drippings from the pan.
Transfer chicken to a serving dish and let it rest for 15 minutes before carving.
Strain off all but 2 tablespoons of fat from the roasting pan.
Add chicken stock.
Stir the cornstarch with 2 tablespoons of cold water and stir into juices in baking dish.
Bring to boil on highest setting and cook for,.
2 minutes or until thick.
Stir once after one minute.
In separate glass bowls, heat mushrooms and artichoke hearts in juice from containers.
Cook for 2 minutes or until warm.
Garnish chicken with artichoke hearts, mushrooms, watercress, and orange wedges