A very easy recipe for christmas roasted chicken with fruity stuffing and a easy gravy .
preparation time ; 1 hour
serves ; 4
For the chicken:
-8 minced garlic cloves
-2 tablespoons chopped fresh rosemary
-2 tablespoons of chopped parsley
-2 tablespoons of chopped tarragon
-1 chicken of 1.2-1.5 kilos
-1 lemon sliced
-Juice of 3-4 lemons
-3/4 stick of melted butter
-Skewer sticks
-1 cup chicken broth
-1 cup of white wine or more broth
-Aluminum paper
-2 tablespoons cornstarch dissolved in water
For the filling:
-A few drips of olive oil
-1 tablespoon butter
-1/2 chopped onion
-1/2 chopped sweet pepper
-2 chopped celery stalks
-1 cubed apple
-1 diced pear
-1 cups of cooked white rice
-2 cups of bread in cubes
-1 cup of prunes in pieces
-1 cup of raisins
-1 1/2 cups chicken stock
-Salt and pepper
preparation:
Preheat oven to 375F.
Heat the oil and melt the butter and cook the onion, garlic, and celery.
Add the apples, pear, rice, bread, prunes, raisins, broth, and seasoning. Set aside.
Mix the garlic, rosemary, parsley and pepper .
Season the chicken inside with salt and pepper and place the lemon juice slices and place the chicken in a deep baking dish.
Varnish the chicken with the butter and marinare with the lemon juice, season with salt and pepper on the outside and cover with the mixed herbs.
Puncture the wings with skewer sticks without piercing the bone.
Fill the chicken and tie the legs with wick. You can cover the legs and wings with aluminum to prevent them from cooking faster.
Add the broth and white wine to the pan and cover with foil. Bake for about an hour and 10 minutes, remove the foil and continue to bake an additional 20-25 minutes, bathing occasionally with the broth so that the chicken is done.
Remove the cooking broth and leave the chicken covered in foil. Put the broth in a pot and bring to a boil. Thicken the broth with cornstarch dissolved in water and serve with the chicken .
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