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English Roast Chicken With Herbed Orange Stuffing Recipe
|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|
|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|
|Lemon||1 , peel grated|
|Orange||1 , peel grated|
|Watercress sprigs||1 (For Garnish)|
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 mg
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
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.