Roast Chicken Stuffed With Fresh Mushrooms Recipes

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ROAST CHICKEN WITH MUSHROOM-ONION STUFFING



Roast Chicken With Mushroom-Onion Stuffing image

From the Fanny Farmer Cookbook; this is a simple delicious recipe. As I have recently learned, homemade stuffing is really easy to make. For a nice presentation be sure to truss the chicken.

Provided by Kaarin

Categories     Whole Chicken

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (3 -5 lb) roasting chickens
1/4 cup butter, melted
1 tablespoon salt (or to taste)
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 cup butter
1/4 cup onion, finely chopped
2 cups mushrooms, chopped
4 cups dry breadcrumbs
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • To make the stuffing: melt the butter in a skillet over low heat. Add the onion and mushrooms, cooking until the onion is soft. Remove from heat; stir in the crumbs and season to taste.
  • Rinse the chicken and pat dry. Stuff the body cavity, and truss the bird.
  • Brush the melted butter all over and sprinkle with seasonings.
  • Place the chicken breast up in a roasting pan and cook at 325 degrees for 25 minutes per pound. The meat thermometer should read 170 degrees in the breast meat.
  • If desired you can melt more butter and baste every 15 minutes. (I don't baste my chicken; I just leave it alone.).
  • Remove the chicken to a warm platter and cover with foil, letting it rest 10 minutes before carving.

Nutrition Facts : Calories 1221.7, Fat 75.3, SaturatedFat 33.2, Cholesterol 251.9, Sodium 3281.2, Carbohydrate 80.5, Fiber 5.7, Sugar 7.9, Protein 53.7

ROASTED CHICKEN WITH FRESH GARLIC AND SPINACH STUFFED UNDER THE SKIN AND WILD MUSHROOM MASHED POTATOES



Roasted Chicken with Fresh Garlic and Spinach Stuffed Under the Skin and Wild Mushroom Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 19

1/2 cup ground cumin
1/2 cup ground fennel
1/4 cup ground coriander
1/2 cup ground anise
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons salt
2 tablespoons white pepper
1 teaspoon olive oil
2 tablespoons sliced garlic
1 pound cleaned spinach
1 whole chicken
1 teaspoon kosher salt
1 teaspoon fresh black pepper
1 pound cooked potatoes dry and mashed
1 cup milk, heated
2 teaspoons whole butter
1 cup lightly cooked assorted wild mushrooms in a little whole butter and shallots, include shiitake, morels
2 tablespoons rich demi-glace

Steps:

  • Mix thoroughly and reserve for seasoning the chicken.
  • Preheat oven to 340 degrees. Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill. Slide your fingers in between the skin and the breast meat of the chicken. Neatly slide your spinach and garlic mixture in between the skin and the breast meat. Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes.
  • While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.

ROAST CHICKEN WITH MUSHROOM STUFFING AND SAUCE



Roast Chicken with Mushroom Stuffing and Sauce image

Categories     Chicken     Mushroom     Poultry     Roast     Dinner     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

1 1/2-ounce package dried porcini mushrooms*
2 cups 1-inch cubes baguette
1 pound assorted fresh wild mushrooms (such as oyster and portobello)
1/4 cup (1/2 stick) butter
2 large shallots, chopped
3/4 teaspoon dried thyme
4 juniper berries (optional), crushed
1 6- to 7-pound roasting chicken; liver, heart and gizzard reserved, finely chopped
1 cup (or more) canned low-salt chicken broth
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon brandy
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

Steps:

  • Preheat oven to 400°F. Place porcini in small bowl. Pour enough hot water over to cover; let stand until mushrooms soften, about 20 minutes. Drain.
  • Spread baguette cubes on small rimmed baking sheet. Bake until golden, about 10 minutes. Transfer toasted bread to bowl. Maintain oven temperature.
  • Slice half of fresh mushrooms; set aside for sauce. Coarsely chop remaining fresh mushrooms. Melt butter in large skillet over medium-high heat. Add chopped mushrooms and shallots; sauté until tender, about 5 minutes. Add thyme and juniper berries, if desired; stir 1 minute. Add to bowl with bread. Mix in chopped liver, heart and gizzard, then 1/3 cup broth, parsley, salt and pepper.
  • Rinse chicken inside and out; pat dry with paper towels. Sprinkle chicken cavity with salt and pepper. Fill with stuffing. Tie legs together. Sprinkle outside of chicken with salt and pepper. Place in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 180°F and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 45 minutes. Transfer to platter; cover with foil.
  • Pour pan drippings into measuring cup. Transfer 3 tablespoons fat from top of drippings to heavy large skillet. Spoon off remaining fat from pan drippings and discard. Heat 3 tablespoons fat in skillet over medium-high heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Add remaining 2/3 cup chicken broth, degreased pan drippings and brandy and cook 3 minutes, adding more broth for desired sauce consistency. Season sauce to taste with salt and pepper. Serve chicken with stuffing and sauce.

CHICKEN ROASTED WITH MUSHROOMS



Chicken Roasted With Mushrooms image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

3 to 3 1/2 pound chicken
1/2 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
8 ounces medium-size white, cremini, shiitake, oyster or morel mushrooms, or a mixture
6 cloves garlic, sliced
2 tablespoons chopped fresh parsley
1 teaspoon fresh thyme leaves
1/2 cup dry white wine

Steps:

  • Preheat oven to 400 degrees. Rub the chicken with olive oil and season it inside and out with salt and pepper.
  • Quarter white or cremini mushrooms. Remove stems from shiitake mushrooms. Mix the mushrooms with the garlic, parsley and thyme; pack this mixture tightly into the cavity of the chicken. Tuck the wingtips behind the chicken and tie the legs together to secure the stuffing. Place the chicken on a rack in a roasting pan and place in the oven. Roast for an hour and 15 minutes.
  • Remove the chicken from the oven and transfer it to a platter or cutting board. Pour all excess fat from the roasting pan and pour in the wine. Scoop the mushroom mixture out of the chicken and add it to the pan. Place the pan on top of the stove and heat, scraping the bottom of the pan. Season the mixture to taste with salt and pepper.
  • Cut chicken in pieces and arrange on a platter. Spoon mushroom mixture around chicken and serve.

Nutrition Facts : @context http, Calories 859, UnsaturatedFat 37 grams, Carbohydrate 6 grams, Fat 58 grams, Fiber 2 grams, Protein 71 grams, SaturatedFat 16 grams, Sodium 1077 milligrams, Sugar 1 gram, TransFat 0 grams

ROAST CHICKEN STUFFED WITH FRESH MUSHROOMS



Roast Chicken Stuffed With Fresh Mushrooms image

Number Of Ingredients 12

1 chicken (4 to 5 pounds)
salt
1/4 to 1/2 pound fresh mushrooms
3 or 4 slices fresh ginger root
1 bunch scallion
2 tablespoons oils
1 tablespoon sugar
2 tablespoons soy sauce
1/4 cup sherry
1 cup Stock, Chicken or favorite stock
1 tablespoon cornstarch
3 tablespoons water

Steps:

  • 1. Wipe chicken with a damp cloth. Dry well. Then rub lightly with salt, inside and out. Preheat the oven to 350 degrees. 2. Slice mushrooms and ginger root. Cut scallions, stalk and leaf, in 2-inch sections. 3. Heat oil. Add ginger root stir-fry a few times. Add scallions and mushrooms stir-fry until softened, but not browned. Remove from pan and let cool. 4. Stuff bird with scallion-mushroom mixture. Sew up securely or skewer: then truss. Place bird in a roasting pan. 5. Combine sugar, soy sauce, sherry and stock and pour over bird. Roast, basting frequently, until done (about 1 1/2 hours). 6. Carve chicken and arrange with stuffing on a serving platter. Keep warm. 7. In a saucepan, slowly reheat 1/2 cup of chicken drippings. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Pour sauce over chicken and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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