Chicken With Noodle Stuffing Recipe
Ingredients
1 roasting chicken, 3 1/2 to 4 pounds
2 teaspoons salt
3 tablespoons oil
paprika
1/2 garlic clove
1 tablespoon minced onion
1 1/2 teaspoons chopped pimiento
1/8 teaspoon thyme
pinch basil
2 tablespoons flour
1 1/4 cups chicken stock (make with neck and giblets)
1/2 pound sliced mushrooms
3 cups chopped cooked noodles
1/3 cup light cream
1 tablespoon lemon juice
Directions
Sprinkle cavities of chicken with 1 teaspoon salt; rub chicken with 1 tablespoon oil and sprinkle with paprika.
Cook garlic in 2 tablespoons oil in skillet for 3 minutes.
Remove and discard; add onion and mushrooms.
Cook for 5 minutes; combine with noodles, pimiento, and seasonings, including remaining salt; stuff chicken with mixture.
Secure openings place on rack in shallow roasting pan.
Roast at 375°, allowing 30 minutes per pound; remove from pan.
Keep warm, blend flour into drippings, add stock gradually cook, stirring, until thickened; add cream and lemon juice.
Reheat, serve over with chicken
Cook garlic in 2 tablespoons oil in skillet for 3 minutes.
Remove and discard; add onion and mushrooms.
Cook for 5 minutes; combine with noodles, pimiento, and seasonings, including remaining salt; stuff chicken with mixture.
Secure openings place on rack in shallow roasting pan.
Roast at 375°, allowing 30 minutes per pound; remove from pan.
Keep warm, blend flour into drippings, add stock gradually cook, stirring, until thickened; add cream and lemon juice.
Reheat, serve over with chicken
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