Roast Chicken Stuffed with Shrimp Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 40 Min
Ready In1 Hr 55 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Chicken5 Pound
 Roasting chicken5 Pound
 Dried marjoram1⁄2 Teaspoon
 White bread slice8 (The Stuffing)
For the stuffing
 Day old white bread slice8
 Heavy cream1 Cup (16 tbs)
 Unsalted butter12 Tablespoon, melted (1 1/2 Quarter-Pound Sticks)
 Coarsely chopped8 Large, cooked, shelled (The Stuffing)
 Egg yolks2
 Cooked shrimps8 Large, shelled and coarsely chopped
 Shrimp4 , uncooked, shelled and finely chopped or pureed in a blender
 Parsley1⁄4 Cup (4 tbs), finely chopped
 Uncooked shrimps4 Large, shelled and finely chopped or pureed in a blender
 Finely chopped parsley1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon (The Stuffing)
 Cooked green peas1⁄4 Cup (4 tbs) (Fresh / Frozen / Canned)
 Ground black pepper To Taste
 Salt1⁄2 Teaspoon
 Freshly ground black pepper To Taste
 Chicken stock1⁄2 Cup (8 tbs), canned
 Egg whites2
 Chicken stock1⁄2 Cup (8 tbs) (Fresh / Canned)

Directions

GETTING READY
1) Preheat the oven to 350°.
2) Wash the chicken quickly under cold running water, pat it dry with paper towels, then rub the inside of it with a mixture of the salt and the marjoram.
3) Toast the bread in the upper third of the oven for 5 to 8 minutes, or until it is dry but not brown.
4) Crumble it and soak it in the cream in a mixing bowl for about 5 minutes.

MAKING
5) In an 8-inch saucepan, combine the bread-and-cream mixture with 4 tablespoons of the melted butter, then, stirring constantly, simmer over low heat until the mixture is pasty and smooth, somewhat resembling a soft dough.
6) Remove it from the heat, let it cool for about 10 minutes, and then beat in the egg yolks, one at a time, thoroughly incorporating one before adding the other.
7) Beat in the cooked shrimp, the raw shrimp puree, the parsley and the peas.
8) Add the salt and a grinding of pepper.
9) With a wire whisk or rotary or electric beater, beat the egg whites, preferably in an unlined copper bowl, until they form stiff, unwavering peaks when the beater is lifted from the bowl.
10) With a rubber spatula, fold the egg whites into the stuffing, using an under-and-over cutting motion rather than a mixing motion, until no traces of them remains.
11) Fill the breast cavity of the chicken, but don't pack it tightly—the stuffing will expand as it cooks.
12) Fold the neck skin under the chicken and secure it with several stitches of strong thread.
13) Stuff the body cavity loosely—not more than 3/4 full—and close it with trussing pins or with a needle and thread.
14) Brush the chicken all over with some of the melted butter and place it on a rack in a roasting pan just large enough to hold it.
15) Pour the rest of the butter over the breast.
16) Roast the chicken in the middle of the oven for about 1 1/2 hours, basting it frequently with the pan juices.
17) Test for done-ness by piercing a thigh with the point of a small sharp knife.
18) If the juice that spurts out is yellow, the chicken is done.
19) If it is pink, roast a few minutes longer and test again.
20) Remove the chicken to a heated serving platter and let it stand for about 10 minutes before carving it.

GETTING READY
1) Preheat the oven to 350°.
2) Wash the chicken quickly under cold running water, pat it dry with paper towels, then rub the inside of it with a mixture of the salt and the marjoram.
3) Toast the bread in the upper third of the oven for 5 to 8 minutes, or until it is dry but not brown.
4) Crumble it and soak it in the cream in a mixing bowl for about 5 minutes.

MAKING
5) In an 8-inch saucepan, combine the bread-and-cream mixture with 4 tablespoons of the melted butter, then, stirring constantly, simmer over low heat until the mixture is pasty and smooth, somewhat resembling a soft dough.
6) Remove it from the heat, let it cool for about 10 minutes, and then beat in the egg yolks, one at a time, thoroughly incorporating one before adding the other.
7) Beat in the cooked shrimp, the raw shrimp puree, the parsley and the peas.
8) Add the salt and a grinding of pepper.
9) With a wire whisk or rotary or electric beater, beat the egg whites, preferably in an unlined copper bowl, until they form stiff, unwavering peaks when the beater is lifted from the bowl.
10) With a rubber spatula, fold the egg whites into the stuffing, using an under-and-over cutting motion rather than a mixing motion, until no traces of them remains.
11) Fill the breast cavity of the chicken, but don't pack it tightly—the stuffing will expand as it cooks.
12) Fold the neck skin under the chicken and secure it with several stitches of strong thread.
13) Stuff the body cavity loosely—not more than 3/4 full—and close it with trussing pins or with a needle and thread.
14) Brush the chicken all over with some of the melted butter and place it on a rack in a roasting pan just large enough to hold it.
15) Pour the rest of the butter over the breast.
16) Roast the chicken in the middle of the oven for about 1 1/2 hours, basting it frequently with the pan juices.
17) Test for done-ness by piercing a thigh with the point of a small sharp knife.
18) If the juice that spurts out is yellow, the chicken is done.
19) If it is pink, roast a few minutes longer and test again.
20) Remove the chicken to a heated serving platter and let it stand for about 10 minutes before carving it.

SERVING
21) Serve it with the pan juices diluted with 1/2 cup of chicken stock that has been brought to a boil in the drippings

21) Serve it with the pan juices diluted with 1/2 cup of chicken stock that has been brought to a boil in the drippings
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