Hfs2- english roast chicken with herbed orange stuffing

6 servings

Ingredients

Quantity Ingredient
1½ pounds Ground veal
2 tablespoons (1/4 stick) unsalted butter
1 large Onion; minced
2 eaches Carrots; finely diced
4 cups Fresh white breadcrumbs
¾ cup Whipping cream (or slightly more)
½ cup Fresh herbs (such as tarragon, parsley, & thyme) ; minced
½ cup Dried currants; soaked in
⅓ cup Fresh orange juice; for 30 minutes
½ cup Walnuts; chopped
1 teaspoon Dried marjoram; crumbled
1 teaspoon Salt
Freshly ground pepper
Freshly grated nutmeg
5 pounds To 6-lb roasting chicken
¾ cup (1-1/2 sticks) unsalted butter; room temperature
1 tablespoon Fresh parsley; minced
1 tablespoon Honey
1 each Lemon; grated peel of
1 each Orange; grated peel of
Fresh watercress sprigs; garnish

Directions

HERBED ORANGE STUFFING

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 just beginning to color. Blend into veal. Add breadcrumbs, ¾ 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 375F. 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, honel, 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 wih pan juices and brush with remaining flavored butter. Continue roasting until skin is rich golden brown and leg moves easy, basting frequently, about 1 hour.

Let stand 15 minutes on heated platter. Garnish platter with watercress. Nap chicken with pan juices and serve.

"Hearty Farmhouse Suppers" "Bon Appetit" February, 1983 Typos by Jeff Pruett

Submitted By JEFF PRUETT On 11-27-95

Related recipes