RST: Sunday's Roasted Chicken W/Stuffing
Source of Recipe
"Ladies' Home Journal 100 Great Chicken Recipes"
Recipe Introduction
This chicken is stuffed with a fiber-rich bulgur stuffing and the sweet potatoes provide beta carotene. The broccoli to the side gives you your Vitamin C.
* Exported from MasterCook *
Sunday's Roasted Chicken with Bulgur Stuffing
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6 lb whole roasting chicken
-- (up to 7 lb)
salt
black pepper -- freshly ground
6 pounds sweet potatoes -- scrubbed
1/2 cup white wine
1/2 cup chicken broth
1 1/2 pounds broccoli -- trimmed, cut into
-- large florets, and steamed
-- just before serving
BULGAR STUFFING:
2 teaspoons vegetable oil
1 cup onions -- minced
2/3 cup bulgur wheat
1 cup chicken broth
1/4 cup diced dried apricots
1/4 cup raisins
1/4 cup fresh flat leaf parsley
1 teaspoon grated orange peel
1/2 teaspoon black pepper -- freshly ground
One hour before roasting, remove the chicken from refrigerator. Preheat oven to 350 degrees F. Remove the giblets and excess fat from body cavity and discard. Rinse chicken and pat dry. Fill the cavity with stuffing and tie legs together with string. Tuck wings under. Sprinkle chicken with salt and pepper.
Place the chicken in a roasting pan and roast for 2 to 2-1/2 hours, until a meat thermometer inserted in the thickest part of the thigh registers 180 degrees F.
Meanwhile, arrange the sweet potatoes in a baking dish. After chicken has roasted 30 minutes, put sweet potatoes in oven and roast about 1-1/2 hours or until very tender. Transfer chicken to a serving platter and let stand 15 minutes before carving.
Pour the wine and broth over drippings in roasting pan. Bring to a boil over medium-high heat, stirring to break up browned bits; boil 2 minutes. Skim fat.
Serve chicken with sauce, sweet potatoes and broccoli.
BULGUR STUFFING: Heat the oil in a medium saucepan over medium-low heat. Add the onions, cover and cook, stirring occasionally, until tender, about 5 minutes. Stir in the bulgur and cook for 1 minute. Stir in the chicken broth, apricots, and raisins. Bring to a boil. Reduce heat to low; cover and cook until broth is absorbed, about 10 minutes. Stir in parsley, orange peel, and pepper. Cool completely before stuffing chicken. Makes 2-1/2 cups.
Per serving with 3 ounces of chicken:
Calories 675, total fat 12 g, cholesterol 76 mg, sodium 431 mg, carbohydrates 106 g, protein 35 g.
Source: Ladies' Home Journal 100 Great Chicken Recipes
MC format by Judi Mae Phelps (judimae@earthlink.net)
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