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English Roast Chicken With Herbed Orange Stuffing

Chicken.Maximus's picture
For herbed orange stuffing
  Ground veal 1 1⁄2 Pound
  Unsalted butter 2 Tablespoon (1/4 Stick)
  Onion 1 Large, minced
  Carrots 2 , finely diced
  Fresh white breadcrumbs 4 Cup (64 tbs)
  Whipping cream 3⁄4 Cup (12 tbs) (Or Slightly More)
  Minced fresh herbs 1⁄2 Cup (8 tbs) (Such As Tarragon, Parsley And Thyme)
  Dried currants 1⁄2 Cup (8 tbs), soaked in 1/3 cup fresh orange juice 30 minutes
  Fresh orange juice 1⁄3 Cup (5.33 tbs) (For Soaking The Dried Currants)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Dried marjoram 1 Teaspoon
  Salt 1 Teaspoon
  Freshly ground pepper To Taste
  Freshly grated nutmeg 1⁄4 Teaspoon
  Chicken 6 Pound (1 Piece, 5 To 6 Pound)
  Unsalted butter 3⁄4 Cup (12 tbs) (At Room Temperature, 1 1/2 Sticks)
  Minced fresh parsley 1 Tablespoon
  Honey 1 Tablespoon
  Lemon 1 , peel grated
  Orange 1 , peel grated
  Watercress sprigs 1 (For Garnish)

For stuffing: Saute veal in nonstick large skillet over medium-high heat until just beginning to lose pink color, about 3 minutes.
Transfer to large bowl.
Melt 2 tablespoons butter in same skillet over medium-high heat.
Add onion and carrots and saute until softened and just beginning to color.
Blend into veal.
Add breadcrumbs, 3/4 cup cream, minced herbs, undrained currants, walnuts, marjoram, salt, pepper and nutmeg and toss gently (mixture should just hold together).
Add small amount of cream if necessary.
Preheat oven to 375°F.
Season main cavity of chicken with salt.
Stuff main and neck cavities loosely.
Truss chicken, then secure wings and legs with string.
Cream together butter, honey and citrus peels.
Rub most of flavored butter over entire surface of chicken.
Set chicken on rack in roasting pan.
Tent with greased parchment paper.
Roast 1 hour.
Baste chicken with pan juices and brush with remaining flavored butter.
Continue roasting, basting frequently, until skin is rich golden brown and leg moves easily, about 1 hour.
Let stand 15 minutes on heated platter.
Garnish platter with watercress.
Nap chicken with pan juices.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 9517 Calories from Fat 5488

% Daily Value*

Total Fat 613 g943.5%

Saturated Fat 251.7 g1258.5%

Trans Fat 0 g

Cholesterol 3057.3 mg1019.1%

Sodium 5686.6 mg236.9%

Total Carbohydrates 243 g80.8%

Dietary Fiber 32.7 g130.6%

Sugars 109.5 g

Protein 719 g1437.5%

Vitamin A 609.4% Vitamin C 310.2%

Calcium 126% Iron 249.6%

*Based on a 2000 Calorie diet

English Roast Chicken With Herbed Orange Stuffing Recipe