Print
Email
Add a photoServings: 6
Ingredients
- 3/4 c. BUTTER
- 2 Tbsp. LEMON JUICE
- 3 Tbsp. SNIPPED CHIVES
- 1 Tbsp. CRUSHED TARRAGON LEAVES
- 1 x STALK, CELERY, Minced
- 1 x SMALL ONION, Minced
- 1Â 1/2 c. CHICKEN BROTH
- 1/2 c. DRY WHITE WINE
- 1 c. COOKED LONG GRAIN RICE
- 1/4 tsp NUTMEG, Grnd
- 1 c. Dry Minced FRUIT, MIXED
- 1/2 c. RAISINS
- 1/2 c. Minced PECANS
- 6Â 1/2 lb ROASTING CHICKEN
- 1 lb PARSNIPS, CUT 1/2" LONG
- 1 pt BRUSSEL SPROUTS, HALVED
- 3 x LEEKS, SLICED
Directions
- 1. IN A SMALL SAUCEPAN, Heat 1/2 C. BUTTER; STIR IN LEMON JUICE, CHIVES AND TARRAGON. SET ASIDE. MAKE THE STUFFING; IN A MEDIUM SAUCEPAN, Heat REMAINING BUTTER. Add in CELERY AND ONION. Add in BROTH AND WINE. BRING TO A BOIL. STIR IN RICE AND NUTMEG. COVER AND SIMMER FOR 20 Min Or possibly Till LIQUID IS ABSORBED. STIR IN Dry FRUIT, RAISINS AND PECANS. SET ASIDE TO Cold. 2. PREHEAT OVEN TO 350 DEG F. LIGHTLY SPOON THE DRESSING INTO THE CHICKEN NECK AND BODY CAVITIES. BRING NECK SKIN OVER STUFFING; SECURE WITH POULTRY PINS. LACE WITH STRING TO HOLD CLOSED. TIE LEGS TOGETHER. PIN WINGS TO BREAST. PLACE EXTRA STUFFING IN A GREASED BAKING PAN. COVER AND BAKE THE LAST 30 Min OF ROASTING TIME. INSERT A THERMOMETER INTO THE THICKEST PORTION OF THE THIGH, AWAY FROM ANY BONES. IN A LARGE PAN, COMBINE PARSNIPS, BRUSSEL SPROUTS AND LEEKS. PLACE THE CHICKEN ON TOP OF THE VEGETABLES. BASTE WITH SOME OF THE RESERVED HERB BUTTER. COVER AND ROAST FOR 1 1/2 Hrs. BASTE OCCASIONALLY. REMOVE FOIL; ROAST CHICKEN ANOTHER 1/2 HOUR Or possibly Till THERMOMETER READS 170 DEG F. SERVE WITH ROASTED VEGETABLES AND DRESSING.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 642g | |
| Recipe makes 6 servings | |
| Calories 1142 | |
| Calories from Fat 690 | 60% |
| Total Fat 77.39g | 97% |
| Saturated Fat 29.41g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 312mg | 104% |
| Sodium 514mg | 21% |
| Potassium 1272mg | 36% |
| Total Carbs 41.61g | 11% |
| Dietary Fiber 6.6g | 22% |
| Sugars 17.43g | 12% |
| Protein 66.74g | 107% |
