Roast Chicken with Creamy Sauce
Source of Recipe
My own rendition
Recipe Introduction
This recipe results in a crispy-skinned roast chicken that is very moist on the inside.
List of Ingredients
1 whole fryer chicken, rinsed and patted dry
-- Spice Mixture --
1 to 2 Tbsp salt, to your preference
1 Tbsp freshly ground black pepper
1 Tbsp mustard seed
1 Tbsp onion powder
1 Tbsp ground sage
1 Tbsp Italian seasoning
1 Tbsp cayenne pepper
-- Stuffing --
1 stalk celery, sliced
5 sprigs parsley, left whole with stems intact
2 wedges tomato
1 clove garlic, sliced into 3 pieces
2 pieces whole wheat bread (1 regular slice, 1 end piece with "heel"), toasted
Soy sauce
Olive oil
-- Creamy Sauce --
1 (14-oz.) can chicken broth (divided use)
1 (10-3/4-oz.) can cream of mushroom soup
1/3 cup milk
3 Tbsp cream cheese, sliced into thin slices
1/8 cup chopped fresh cilantro
Splash of Calvados
Salt and freshly ground pepper to taste
-- You Will Also Need --
2, 15-inch long stainless steel skewers or rods (1/4-inch in diameter)Recipe
1. Preheat oven to 375 degrees (F).
2. Rinse chicken and pat dry. Place in 9x13-inch baking dish. Mix all of the Spice Mixture ingedients together in a cup or small bowl. Sprinkle cavity of chicken generously with spice mixture, reserving some. Rub more of the spice mixture liberally over skin of chicken.
3. Stuff cavity with sliced celery, parsley sprigs, tomato and garlic. Stuff toast into cavity, to secure the stuffing, placing end piece with "heel" of bread facing out. Insert one of the stainless steel skewers through both legs and stuffing; insert 2nd skewer through the breast (you will end up having two rods inserted to form the shape of a "cross"). Sprinkle soy sauce and olive oil over chicken.
4. Pour 1/4 cup of the chicken broth in the baking dish with the chicken. Place dish on center rack of oven. Do not baste for 30 minutes after first placing in oven; after first 30 minutes, you may baste every 15 minutes thereafter.
5. Meanwhile, mix together remaining chicken broth, cream of mushroom soup, milk, the thin slices of cream cheese, chopped fresh cilantro, a splash of Calvados, plus salt and pepper to taste. Set aside.
6. Heat 1 teaspoon olive oil and 2 tablespoons water in a medium saucepan over low heat. Add soup mixture to pan and heat over low (or very low) heat, whisking often with a wire whisk. (Do not allow mixture to boil.)
7. After about 60 to 70 minutes (total baking time), remove chicken from oven. (Be very careful when removing skewers or rods from chicken -- they will be very hot!) Slice chicken into serving portions; serve with stuffing, if desired, and with the creamy sauce ladled over the top of each serving. Accompany with hot cooked rice.
Serves 4 to 6
COOK'S NOTES:
* The skewers or rods MUST be made of stainless steel.
* If you don't use the rods or skewers when following this recipe, the outside will burn before the inside is cooked completely due to the chicken not being covered and the high heat of the oven.
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