Roast Chicken to Boast About
Tender chicken is stuffed with wild rice and mushrooms and coated with a orange glaze.
I never roast a chicken without tossing in a couple of vegetables in the pan. Sweet potatoes, carrots, parsnips, onions, white russet potatoes cut into 2 inch chunks. Since the vegetables will be cooked but not browned, let the vegetables cook a little longer after you remove the chicken to rest. Use only a single layer of vegetables.
Bake at 375 for 1 hour, 15 minutes. Two broiler fryers chickens at about 2 pounds each serve 8.
Ingredients
1 can mushrooms (or fresh mushrooms sliced and sauted)6 oz
1 package long grain and wild rice mix.
1 tablespoon minced onion
1 can chicken broth plus mushroom liquid to equal 2 1/2 cups
2 tablespoon slivered thinly orange peel
1/4 cup orange juice
1/2 cup maple syrup, diet syrup works fine
1/4 teaspoon ground giner
Drain mushrooms, reserving liquid. Combine rice mix and onion in a medium sauce pan and stir in chicken broth, reserved mushroom liquid, and water. Cook following label directions.
Lightly stuff chickens with rice mixture. Secure with poultry skewers.
Place chickens breast side up on a rack in a shallow baking pan; tuck wings under or tie across backs.
Roast in moderate oven at 375 degrees F for 1 hour, 5 minutes or until just tender. Drain excess fat.
Combine orange peel, juice, maple syrup and ground ginger in a small bowl. Brush glaze over chickens and roast 10 more minutes or until well glazed. Remove cord and skewers.
Roasted Chicken butterflied
To butterfly your chicken, place the chicken breast down with the tail end facing you. With a kitchen shears cut along the side of the tail down the entire length of the backbone. With the chicken still breast down, turn the bird until the neck faces you and cut along the other side of the backbone and remove it from the chicken.
Turn the chicken breast side up, and open the chicken and lay on a flat surface. Use your hands to flatten the breast so the whole chicken lays flat. Make slits on each side of the breast and tuck the corresponding leg into each opening.
Make a paste of: 1 medium garlic clove minced, salt, pepper, 1 teaspoon vegetable oil. Rub herb garlic paste over exposed areas of the chicken. Transfer the chicken to a large roasting pan, skin side up. Let oven preheat to 500 degrees F. Allow chicken to stand a room temperature while oven heats. Roast until chicken is nicely brown and juices run clean, about 30 minutes. Transfer to platter and keep warm by covering with foil.
sauce:
Spoon off all fat from roasting pan. Heat the pan over two burners depending upon size of roasting pan, add 1 can chicken broth, scraping up any drippings that have clung to the bottom. Pour this liquid into a small saucepan and let it reduce by half, about 4 minutes. Whisk in 1 tablespoon Dijon mustard, and 1 tablespoon butter.
Halve the chicken into two portions, and serve with sauce passed separately.
Yield serves 4
Options
Use of herbs depends upon the taste of the cook. My father liked a seasoning called Blu Monde and used it generously. Some people like a bit of spice, and so combine garlic clove, above with 1/4 teaspoon red hot pepper flakes.
When your chicken comes from the oven, 2 tablespoons of parmesan cheese mixed with 1 tablespoon of dry bread crumbs is a nice sprinkle mixture to put on the chicken. Return to the oven and roast until this topping turns golden brown about 3 minutes.
More Roast Recipes
The Birthday Cake
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