Roast Chicken with
Spiced Mushrooms and Winter Vegetables
Richly flavored, spiced roast chicken stuffed with a mixture of finely chopped onion, mushrooms, parsnips, carrots, hazelnuts and bread crumbs and served with a sherried pan sauce.
1 (5-pound) roasting chicken
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons butter - divided use
1/2 teaspoon ground cinnamon - divided use
1/2 teaspoon ground cumin - divided use
1/2 teaspoon ground coriander - divided use
1 cup chicken broth - divided use
1 medium onion, finely chopped
8 ounces mushrooms, finely chopped
1 cup parsnips, coarsely grated
1 cup carrots, coarsely grated
1/2 cup finely chopped hazelnuts, lightly toasted
1 cup bread crumbs, lightly toasted
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup dry sherry
1 tablespoon all-purpose flour
- Preheat oven to 400°F (205°C).
- Rinse the chicken under cold running water; drain. Salt and pepper inside of chicken cavity.
- Melt 1 tablespoon butter and add 1/4 teaspoon each of cinnamon, cumin and coriander. Brush mixture over chicken.
- Tie up legs securely with butcher's string, set chicken on rack set into roasting pan and add 1/2 cup chicken broth. Roast for 30 minutes.
- While chicken is roasting, in a large saucepan over medium heat, melt remaining 1 tablespoon butter. Stir in onion and sauté for 5 minutes, until translucent. Stir in remaining spices and let them cook for about 1 minute, until aroma is released. Add the mushrooms, parsnips and carrots; cook until all vegetables are tender and any excess liquid has evaporated, about 6 minutes. Remove from heat and stir in hazelnuts, bread crumbs and remaining chicken broth; add salt and pepper. Place in ceramic or glass casserole dish.
- Reduce oven temperature to 350°F (175°C). Place stuffing in oven and continue to roast chicken for another hour and 15 minutes, until meat thermometer registers 180°F (85°C) when inserted between thigh and breast. Check the roasting pan periodically as the chicken cooks; if pan becomes dry, add water, several tablespoons at a time.
- When done, remove the chicken to a serving platter and cover with foil.
- Skim the fat off the juices left in roasting pan. Set pan over low heat on hot plate, add sherry, stirring to scrape off any bits of chicken stuck to the pan. Stir in flour (to prevent lumps, first mix in a cup with about 2 to 3 tablespoons of the pan juices) to slightly thicken; simmering for about 1 minute. Pour the pan juices into a gravy boat or small pitcher.
- Uncover chicken; remove string from legs; carve and serve with gravy and stuffing.
Makes 6 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.