ROAST CHICKEN WITH GREEN HERB STUFFING
Steps:
- Wash the chicken under cool running water and pat it dry with paper towels. Refrigerate, uncovered, for at least 12 hours and as long as 2 days.
- Preheat the oven to 425 degrees F. Oil a roasting or baking pan with canola oil.
- Make the stuffing: Put the breadcrumbs in a medium bowl. Heat a large skillet over medium-high heat. Sprinkle the liver and gizzard with salt and pepper. Add 1 tablespoon of the butter to the skillet and when it melts, add the giblets and cook quickly until browned on both sides, about 3 minutes. Transfer them to a cutting board, chop finely and add to the breadcrumbs. Off of the heat, add the wine and scrape the bottom of the skillet to dislodge the brown bits; pour the liquid onto the breadcrumbs and mix.
- Add the pork to the skillet and cook until browned, about 5 minutes; scrape the pork into the bowl with the bread mixture. Add 3 tablespoons of the butter, the onions and 1/4 teaspoon each salt and pepper to the skillet and cook over medium heat until the onions are soft and tender, 10 to 15 minutes. Add the sage and garlic and cook 1 minute longer. Add the Swiss chard and cook until wilted. Scrape the mixture and all the buttery juices onto the breadcrumbs and mix to combine. Add the chives and lemon zest and taste for seasoning, adding more salt and pepper if needed.
- Loosen the skin over the chicken breasts. Insert the remaining 4 tablespoons cold butter under the skin of the chicken breasts, pushing down to disperse them. Rub the chicken all over with a thin film of canola oil. Sprinkle the chicken heavily on all sides with 3/4 teaspoon each salt and pepper. Stuff the cavity with the bread mixture, and stuff the neck skin with any remaining stuffing. Set the bird in the oiled roasting pan.
- Roast the chicken until the skin dries and the butter melts, about 15 minutes. Turn the heat down to 375 degrees F and continue to roast, basting the chicken once or twice with the fat that accumulates in the corners of the pan, until the thickest part of the thigh registers 170 degrees F on an instant-read thermometer, 45 to 55 minutes.
- Transfer the chicken to a large platter to rest for 5 to 10 minutes. Strain the pan juices into a bowl and skim off the fat. Pour 1/4 cup water into the roasting pan, set it on a burner on high heat and scrape up any stuck-on bits on the bottom with a rubber spatula. Return the defatted juices to the pan and simmer together for 3 to 5 minutes to make a thin, natural gravy. Season with salt and pepper.
- Carve the chicken on the platter. Slice the wings at the joint, twist to remove them and set them above the chicken. Cut the thighs at the joint, twist to remove them, slice them diagonally at the leg joint to separate them into thigh and drumstick and lay them on the platter. Carve thin slices from the breast meat and let them lay as they fall; pour a little gravy over the white meat, avoiding wetting the crispy skin of the thighs. Cut the stuffed neck in slices, and serve with the rest of the gravy in a small pitcher on the side.
GREEN GODDESS ROASTED CHICKEN
Green Goddess dressing - a creamy, piquant blend of herbs, garlic and anchovies - is good to eat on salad. And it's wonderful as a dipping sauce for vegetables. But its best use may be as a marinade for roast chicken. The mild chicken absorbs all the zippy flavors of the dressing, to emerge from the oven fragrant and golden, flecked with green. To intensify the herbal flavor, some of the green goddess mixture is set aside to use as a sauce. You could even pour a little on a salad or some vegetables on the side, and enjoy the best of all the Green Goddess variations in one savory bite.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
- Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
- Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.
Nutrition Facts : @context http, Calories 815, UnsaturatedFat 34 grams, Carbohydrate 8 grams, Fat 55 grams, Fiber 1 gram, Protein 68 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 5 grams, TransFat 0 grams
SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR BEGINNERS)
This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.
Provided by Derf2440
Categories Chicken
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
- Add hot water and butter; stir to mix.
- Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
- Check inside the chicken for giblets, remove and set aside.
- Rinse chicken inside and out with cold running water.
- Dry thoroughly inside and out with paper towel.
- Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
- Place chicken in a roaster.
- Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
- If necessary secure the neck skin with a pick.
- Take a length of kitchen string and tie the ends of the legs as close together as possible.
- Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
- Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
- Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
- If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
- Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
- Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
- At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
- If the juice is not yet clear, roast a little longer and check again.
- Once the chicken is well browned, remove to platter, cover with foil and let rest.
- In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
- Remove to strainer, reserving liquid.
- Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
- Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
- Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
- (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
- Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.
ROASTED WHOLE CHICKEN BREASTS WITH GREEN STUFFING
I love roast chicken, but I don't like dark meat. I love the flavor that roasting chicken with skin and on the bone provides. My compromise--get whole--not split--chicken breasts, stuff 'em and roast 'em. And I love sauce, but not necessarily gravy--so this has a thin but not unsubstantial sauce, more than enough for the chicken and the potatoes.
Provided by Chef Kate
Categories Poultry
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare medium sized roasting pan with rack by coating rack with olive oil (should be a roasting pan no larger than necessary to hold the three breasts and that can be placed on top of the stove for making the sauce)
- Peel and roughly chop 4 cloves of garlic
- Roughly chop spinach
- Tear basil into small pieces
- Place large skillet over high heat
- When hot, add 1 tablespoon extra virgin olive oil, chopped garlic, salt, spinach and basil
- Grate fresh nutmeg into skillet
- Stir fry until greeens are wilted and soft
- Remove from heat and set aside to cool
- Clean chicken breasts and remove any obvious clumps of fat or protruding skin
- Preheat oven to 425°F
- With your fingers, gently loosen skin from flesh of the chicken breasts
- Again, gently, stuff greens mixture between the skin and the flesh of the breasts
- Massage the surface of the breasts to evenly distribute the stuffing
- Cut each lemon in half lengthwise (stem to end)
- Rub the outside of the chicken breasts with butter
- Squeeze the juice of one half of one lemon over the breasts and sprinkle the breasts with salt and pepper
- Split the whole head of garlic into cloves; do not peel
- Scatter the garlic gloves in the bottom of the roasting pan
- Scrub potatoes; do not peel
- If very small, leave whole; if larger, cut in half
- Scatter potatoes in the bottom of the roasting pan
- Place the three whole breasts, skin side down, on the oiled rack
- Place a lemon half in the cavity of each breast
- Roast 20 minutes
- Baste with a third of the white wine
- Carefully (without tearing the skin of the breast if possible) turn breast skin side up, placing lemon in cavity beneath each breast
- Baste with pan juices
- Roast another 20 minutes
- Turn oven down to 375°F
- Baste with pan juices; if there is not sufficient liquid in the pan, add more white wine and/or water
- Roast another 10-12 minutes
- Check for doneness
- Remove from oven; tent with foil and allow to rest for at least ten to fifteen minutes
- Remove excess fat from pan (there should be very little)
- Remove potatoes and keep warm
- Remove garlic cloves and squeeze out roasted garlic into the roasting pan
- Place pan on stovetop over medium heat
- Add mushrooms and allow to saute without stirring for 1 - 2 minutes
- Turn mushrooms and saute another minute
- Turn heat to high and add remaining wine and 1/2 to 1 cup of chicken broth
- Scrape to deglaze and simmer until slightly reduced
- Taste for seasoning
- (Optional) Whisk in 1 - 2 Tablespoons of butter
- Note: This is lovely served on a bed of steamed fresh spinach
STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS
Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.
Provided by Robin5791
Categories Everyday Cooking
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
- Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
- Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
- Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
- Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
- Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 280.6 calories, Carbohydrate 28.2 g, Cholesterol 72.7 mg, Fat 11.7 g, Fiber 4.5 g, Protein 16.4 g, SaturatedFat 2.4 g, Sodium 378.5 mg, Sugar 5.7 g
GARLIC-STUFFED ROASTED CHICKEN
In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 4
Steps:
- Preheat oven to 425. In a small bowl, roughly mash 3/4 cup Roasted Garlic with a fork. Season with salt and pepper.
- Rinse chicken inside and out and pat dry. Gently slip your fingers between skin and meat of breast, thighs, and legs to loosen skin. Evenly spread mashed garlic under skin, starting with leg and thigh area and working your way back toward neck. Generously season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine.
- Heat a 12-inch cast-iron skillet or roasting pan on high. Add oil, swirl to coat skillet, then add chicken. Cook 1 minute, then transfer skillet to oven. Roast chicken until skin is deep golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer should read 160 degrees when inserted in thickest part of a thigh, avoiding bone), 40 to 45 minutes. Let sit 10 minutes before carving.
Nutrition Facts : Calories 609 g, Fat 37 g, Protein 54 g
PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE
This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking-an easy and fun technique that involves removing the backbone to "flatten" the bird before cooking-makes for quick roasting and produces juicy results.
Provided by Mindy Fox
Categories Dinner Peru Chicken Roast Cilantro Oregano Garlic
Yield Serves 4
Number Of Ingredients 26
Steps:
- Roast the chicken:
- Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
- From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
- Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
- Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
- Make the green sauce:
- Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
- Make the salad:
- Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
- Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
- Do Ahead
- Green sauce can be made 5 days ahead. Cover and chill.
More about "greens stuffed roasted chicken recipes"
WHOLE STUFFED CHICKEN WITH PAN GRAVY RECIPE - THE …
From thespruceeats.com
CHICKEN ANDOUILLE-STUFFED PEPPERS WITH ROASTED GREEN …
From bhg.com
ROASTED STUFFED WHOLE CHICKEN RECIPE - WHERE IS MY …
From whereismyspoon.co
PRUNE AND CREAM CHEESE-STUFFED CHICKEN BREAST WITH …
From healthyfood.com
CRISPY ROAST CHICKEN WITH VEGETABLES - THE SEASONED …
From theseasonedmom.com
STUFFED COLLARD GREENS WITH ROASTED CHICKEN, CAROLINA …
From greatchefs.com
SHEET-PAN ROASTED CHICKEN WITH GREENS RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 (486)Category Dinner, Weeknight, Poultry, Main CourseServings 4Total Time 1 hr
SAUTéED GREEN BEAN AND CARROT STUFFED CHICKEN RECIPE
From recipes.net
JULIA'S FAVORITE ROAST CHICKEN RECIPE BY JULIA CHILD - FOOD & WINE
From foodandwine.com
SPINACH & FETA STUFFED CHICKEN BREASTS - COOKING LIGHT
From eatingwell.com
GREEN CHILE CHICKEN SOUP RECIPE | HANK SHAW
From honest-food.net
30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH
From delish.com
20 DASH DIET DINNERS TO MAKE THIS APRIL - MSN
From msn.com
GREENS STUFFED ROASTED CHICKEN – RECIPES NETWORK
From recipenet.org
STUFFED ROAST CHICKEN | ROAST RECIPES | GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
CHICKEN PARMESAN STUFFED SHELLS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
ROAST CHICKEN | RECIPES | GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
25 FANCY CHICKEN RECIPES THE FAMILY WILL LOVE - YAHOO NEWS
From news.yahoo.com
GREENS STUFFED ROASTED CHICKEN RECIPE - EASY RECIPES
From recipegoulash.cc
CHEESE STUFFED CRUST CHICKEN PIZZA RECIPE
From ca.news.yahoo.com
STUFFED CHICKEN {ROASTED STUFFED WHOLE CHICKEN} - BITES 'N PIECES
From bitesnpieces.co
You'll also love