Kasha Stuffed Roast Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROAST STUFFED CHICKEN

You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 10 servings

Number Of Ingredients 5



Roast Stuffed Chicken image

Steps:

  • Heat oven to 325°F.
  • Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
  • Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
  • Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.

Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g

1-1/2 cups hot water
3 Tbsp. margarine or butter, cut up
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 whole chicken or capon (5 lb.)
1/4 tsp. dried thyme leaves or dried tarragon leaves

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



Simple/Easy Stuffed Roast Chicken With Gravy (For Beginners) image

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.

1 (120 g) box chicken flavor stuffing mix
1 1/4 cups hot water (hot tap water is ok)
2 tablespoons butter or 2 tablespoons margarine
1 (8 ounce) can water chestnuts, drained and rough chopped
1 small onion, chopped
1 -2 tablespoon poultry seasoning, to taste
1 (5 lb) chicken (fresh or frozen, thawed) or 1 (5 lb) turkey (fresh or frozen, thawed)
salt & fresh ground pepper, to taste
1/4 cup butter, softened
aluminum foil
chicken giblets
water, to cover
salt and pepper, to taste
1 teaspoon poultry seasoning
3 -4 tablespoons flour or 3 -4 tablespoons cornstarch
hot water, to thin if necessary

KASHA-STUFFED ROAST CHICKEN

Provided by Joan Nathan

Categories     dinner, roasts, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18



Kasha-Stuffed Roast Chicken image

Steps:

  • Preheat oven to 375 degrees. Grease a roasting pan and set aside. In a skillet over medium heat, heat 2 tablespoons of chicken fat or oil, and sauté diced onion until golden. Remove from heat and set aside.
  • In a small mixing bowl, beat egg lightly and stir in kasha. Mix well to coat all grains. Place a dry heavy skillet over high heat. When it is hot, add egg-coated kasha and stir with a wooden spoon to flatten it and break up any lumps. Continue to stir until egg has dried and kernels are browned and mostly separated. Add broth or water, and season with salt and pepper to taste. Bring to a boil. Add cooked onions, celery, mushrooms (if using), parsley and sage. Simmer, covered, stirring occasionally, until kasha is tender, about 15 minutes.
  • Rub exterior of chicken with 1 tablespoon of remaining chicken fat or oil and garlic. Season with salt and pepper to taste. Stuff both cavities of chicken with kasha mixture. (Excess kasha may be baked in an ovenproof dish, during last 30 minutes of roasting time.)
  • In bottom of roasting pan, combine potatoes, apples, carrots, parsnips and chopped onions. Add remaining 1 tablespoon chicken fat or oil, and rosemary, and toss well to coat. Gently place chicken on top of vegetables and bake until golden and cooked through, about 1 1/2 hours. To serve, carve chicken as desired and serve each portion with some of vegetables and apples.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 24 grams, Carbohydrate 58 grams, Fat 38 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 11 grams, Sodium 1455 milligrams, Sugar 14 grams, TransFat 0 grams

4 tablespoons chicken fat or vegetable oil, plus additional for greasing pan
3 onions, 1 diced and 2 coarsely chopped
1 large egg
1 cup dry kasha
2 cups chicken broth or water
Salt
freshly ground black pepper
1/2 cup diced celery
1 cup sliced mushrooms, optional
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh sage
1 roasting chicken, 4 to 5 pounds
3 cloves garlic, minced
1 pound whole, unpeeled, small potatoes
3 tart apples, quartered and cored
4 carrots, peeled and cut into 3- to 4-inch chunks
4 parsnips, peeled and cut into 3- to 4-inch chunks
1 tablespoon chopped fresh rosemary leaves

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



Garlic-Stuffed Roasted Chicken image

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

3/4 cup Roasted Garlic
Coarse salt and ground pepper
1 whole chicken (3 1/2 to 4 pounds)
1 tablespoon extra-virgin olive oil

KASHA

For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).

Provided by Martha Rose Shulman

Categories     breakfast, dinner, lunch, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5



Kasha image

Steps:

  • Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
  • Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
  • Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
  • Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams

2 cups water
Salt to taste (I used 3/4 teaspoon)
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
1 egg

More about "kasha stuffed roast chicken recipes"

KASHA-STUFFED ROAST CHICKEN | KEEPRECIPES: YOUR …
Web 1 cup dry kasha 2 cups chicken broth or water Salt and freshly ground black pepper 1/2 cup diced celery 1 cup sliced mushrooms, optional 2 tablespoons finely chopped fresh parsley 1 tablespoon finely chopped …
From keeprecipes.com
kasha-stuffed-roast-chicken-keeprecipes-your image


WHOLE STUFFED CHICKEN WITH PAN GRAVY RECIPE - THE …
Web Nov 15, 2022 Coated with butter and stuffed with bread, fresh veggies, and herbs, this chicken comes out moist every time. Roasted to perfection, the skin is crispy enough, and the meat is tender and juicy. Serve it with …
From thespruceeats.com
whole-stuffed-chicken-with-pan-gravy-recipe-the image


HOW TO COOK BUCKWHEAT KASHA - NATASHA'S KITCHEN
Web Feb 15, 2015 How to Cook Buckwheat (Stove-top Method): 1. Rinse and drain buckwheat well. 2. In a medium sauce pan, combine buckwheat groats with 1 3/4 cups water, 1 Tbsp butter and 1/2 tsp salt. Bring to a …
From natashaskitchen.com
how-to-cook-buckwheat-kasha-natashas-kitchen image


ROAST CHICKEN & STUFFING RECIPE WITH GRAVY | CANADIAN …
Web Place chicken, breast side up, in a roasting pan. Sprinkle with salt and pepper. Roast, uncovered, in a preheated 350 °F (180 °C) oven for 1 1/2 hrs or until thoroughly cooked. Baste chicken every 20 min with pan …
From dairyfarmersofcanada.ca
roast-chicken-stuffing-recipe-with-gravy-canadian image


KASHA STUFFING FOR CHICKEN OR VEAL | RECIPES
Web 1. Combine egg and kasha and stir until kasha is coated. 2. Place in skillet and toast kasha over high heat for two to three minutes. 3. Add boiling liquid, margarine and seasoning. 4. Cook, covered, over low heat for 15 …
From kosher.com
kasha-stuffing-for-chicken-or-veal image


KASHA RECIPES - NYT COOKING
Web Kasha-Stuffed Roast Chicken. Joan Nathan, Elaine Kraskar. 2 hours.
From cooking.nytimes.com
kasha-recipes-nyt-cooking image


ROASTED BUCKWHEAT WITH VEGETABLES – VEGAN KASHA …
Web Apr 28, 2021 Most kasha recipes would instruct you to use a 1 to 2 ratio of groats and water, so 1 cup buckwheat to 2 cups water. However, I always use less water, so 1 cup buckwheat to 1 ¾ cup water. I make sure that …
From whereismyspoon.co
roasted-buckwheat-with-vegetables-vegan-kasha image


ROASTED STUFFED CHICKEN - HOW TO COOK MEAT
Web Feb 11, 2011 Entree Gluten Free May 24, 2018 Chef's notes: As many of you know, roasting a stuffed chicken is tricky business. Stuffing takes a really long time to reach a temperature hot enough to be safe. By that …
From howtocookmeat.com
roasted-stuffed-chicken-how-to-cook-meat image


CHICKEN KASHA - LEARN HOW TO MAKE TRADITIONAL CHICKEN …

From greedygourmet.com
Reviews 1
Category Main Course
Cuisine Indian
Total Time 2 hrs 15 mins


ROASTED STUFFED WHOLE CHICKEN RECIPE - WHERE IS MY SPOON
Web Dec 19, 2022 Preheat the oven. Roast chicken stuffing: Mix all the ingredients (1). Dry the skin with paper towels. Insert the stuffing mix into the cavity and tie the legs with kitchen …
From whereismyspoon.co


CHICKEN KASSA RECIPE | MURGIR KOSHA MANGSHO - SPOONS OF FLAVOR
Web Nov 12, 2017 Sprinkle 1-2 tablespoon water and stir for another minute. Add grated tomato and salt; Cook till the oil separates. Now add cumin powder, and coriander powder; Mix …
From spoonsofflavor.com


STUFFED ROAST CHICKEN | ROAST RECIPES | GORDON RAMSAY RESTAURANTS
Web 1 lemon Olive oil, for drizzling 1 heaped tsp paprika (sweet or smoked, as preferred) 400ml white wine For the chorizo stuffing Olive oil, for frying 150–200g chorizo, skinned and …
From gordonramsayrestaurants.com


KASHA PILAF WITH ROASTED CHICKEN – LARA'S KITCHEN STORIES
Web Oct 2, 2016 Directions. Preheat oven to 425°F. Carefully peel the skin back from the chicken thighs and legs. Rub with a little bit of olive oil and sprinkle the dry rub …
From laraskitchenstories.com


ROSH HASHANA RECIPES - RECIPES FROM NYT COOKING
Web Chicken With 40 Cloves of Garlic. Marian Burros, "American Gourmet". 1 hour 40 minutes.
From cooking.nytimes.com


CHICKEN KASHA, CHICKEN DRY ROAST - MYYELLOWAPRON
Web Mar 13, 2017 This favorite Indian snack recipe is made with all-purpose flour and stuffed with spiced moong dal stuffing. A staple party snack, these Dal ki Kachoris are best …
From myyellowapron.com


KASHA-STUFFED ROSEMARY ROAST CHICKEN - MCARLOCK.NET
Web Kasha-Stuffed Rosemary Roast Chicken: INGREDIENTS. 1 extra-large chicken with giblets; 4 medium yellow onions; 10 cloves garlic; 1 stalk celery; 8-10 sprigs fresh …
From mcarlock.net


ROAST CHICKEN WITH KASHA STUFFING AND HONEY GLAZE - BIGOVEN
Web Roast Chicken with Kasha Stuffing and Honey Glaze recipe: Try this Roast Chicken with Kasha Stuffing and Honey Glaze recipe, or contribute your own.
From bigoven.com


FROM IRAN TO ITALY: SAGHAR SETAREH’S MIDDLE EASTERN AND …
Web 14 hours ago 2 tsp salt. ½ tsp freshly ground black pepper. 1 tsp ground cinnamon. 1 tsp smoked, hot or sweet paprika. 1. To prepare the Greek-inspired meatless filling: Mix the …
From nzherald.co.nz


BEST ROSH HASHANA DINNER RECIPES - RECIPES FROM NYT COOKING
Web Easy Roast Chicken Mark Bittman 50 to 60 minutes Georgian Chicken in Pomegranate and Tamarind Sauce Joan Nathan, Phyllis Glazer, Miriyam Glazer 1 hour 30 minutes …
From cooking.nytimes.com


Related Search