English Roast Chicken With Herbed Orange Stuffing Recipe
Ingredients
| Herbed Orange Stuffing, | ||
| Ground veal | 1 1/2 Pound | |
| Unsalted butter | 2 Tablespoon | |
| Onion | 1 Large, minced | |
| 2 carrots, finely diced | ||
| White breadcrumbs | 4 Cup (16 tbs) | |
| Whipping cream | 3/4 Cup (16 tbs) | |
| Tarragon | 1/2 Cup (16 tbs), minced | |
| 1/2 cup dried currants soaked in 1/3 cup fresh orange juice 30 minutes, | ||
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Dried marjoram | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1 To taste | |
| Freshly grated nutmeg, | ||
| Chicken | 6 pound | |
| Unsalted butter | 3/4 Cup (16 tbs) | |
| Minced parsley | 1 Tablespoon | |
| Honey | 1 Tablespoon | |
| Grated peel of 1 lemon, | ||
| Grated peel of 1 orange, | ||
| Watercress sprigs (garnish) | ||
Directions
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, parsley, 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.
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, parsley, 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.
Chef
