Holiday Fruit Stuffed Roasted Chicken Recipes

ROASTED CHICKEN WITH HOLIDAY STUFFING

Steps:

• Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
• Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.
• Preheat oven to 350 degrees.
• Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.

ROAST CHICKEN STUFFED WITH FRUIT

Steps:

• wash out cavity of chicken.
• stuff cavity with fruit.
• paint honey on skin.
• preheat oven to 400f.
• place chicken in heat baking dish.
• roast in 400f oven 1-1/2 hours baste often with the juice.

ROASTED CHICKEN WITH DRIED FRUITS STUFFING

Steps:

• Preheat the oven to 400 degrees F.
• Combine the breadcrumbs, raisins, butter, chives, salt, apricots and lemon zest in a bowl. Beat together with a wooden spoon to form a smooth mixture.
• Loosen the skin on the breasts of the chicken using your fingers, then distribute the stuffing under the skin on each side.
• Place the chicken into a large saute pan and roast for 30 minutes.
• Baste the chicken with the fat from the pan. Return to the oven and cook until the thickest part of the leg reaches 160 degrees F, 30 minutes more.
• Rest the chicken for 20 minutes before carving.