Roast Chicken With Mushroom Sausage Stuffing And Tarragon Gravy Recipe

Summary

Cooking Time1 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Mushroom sausage stuffing1 Cup (16 tbs)
 Roasting chicken6 Pound, washed well
 Olive oil2 Tablespoon
 Tarragon2 Bunch (200 gm)
 Freshly ground black pepper To Taste
 Chicken broth3 Cup (48 tbs)
 Pan drippings3 Tablespoon
 Dry white wine2 Cup (32 tbs)
 Butter2 Tablespoon
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 8041 Calories from Fat 4935

% Daily Value*

Total Fat 549 g845.3%

Saturated Fat 166.7 g833.7%

Trans Fat 0 g

Cholesterol 2096.7 mg

Sodium 5455.7 mg227.3%

Total Carbohydrates 167 g55.7%

Dietary Fiber 17.5 g69.9%

Sugars 12.6 g

Protein 523 g1046.1%

Vitamin A 254.3% Vitamin C 167%

Calcium 265.4% Iron 531%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 350° F.
Place as much of the stuffing as will fit in the cavity of the chicken.
Rub the outside of the chicken with olive oil, liberal amounts of tarragon, and salt and pepper.
Pour the chicken broth in the bottom of a roasting pan.
Add the chicken.
Place a foil tent loosely over the chicken and bake for 1 hour.
Remove the foil and cook for another 30 minutes.
Remove the cooked chicken and set aside.
Pour off most of the fat in the pan, leaving 2 to 3 tablespoons to make the gravy.
For the gravy: Place the pan with the drippings on the stovetop over high heat.
Add the wine and stir, constantly scraping the bottom of the pan to incorporate the brown bits.
When the liquid is reduced by half, lower the heat and add the butter, 1 tablespoon at a time, until well combined.
Remove the stuffing from the chicken and serve with the chicken and gravy.
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