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Roast Chicken with Mushroom Stuffing and Sauce Recipe

Roast Chicken with Mushroom Stuffing and Sauce Recipe

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Roast Chicken with Mushroom Stuffing and Sauce

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Ingredients

Count

Nutrition

1684

Calories

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Ingredients:

Serving

1 1/2- oz package dried porcini mushrooms
2 cups 1-inch cubes baguette
1 lb assorted fresh wild mushrooms (such as oyster and portobello)
1/4 cup (1/2 stick) butter
2 large shallots, chopped
3/4 tsp dried thyme
4 juniper berries (optional), crushed
1 6- to 7-lb roasting chicken ; liver , heart and gizzard reserved, finely chopped
1 cup (or more) canned low-salt chicken broth
2 tbsp chopped fresh parsley
3/4 tsp salt
1/2 tsp ground black pepper
1 tbsp brandy

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1684.36 Kcal (7052 kJ)
Calories from fat	502.35 Kcal
		% Daily Value*
Total Fat	55.82g	86%
Cholesterol	1888.89mg	630%
Sodium	1929.27mg	80%
Potassium	2563.97mg	55%
Total Carbs	111.84g	37%
Sugars	8.29g	33%
Dietary Fiber	10.17g	41%
Protein	170.46g	341%
Vitamin C	116.4mg	194%
Vitamin A	23.9mg	796%
Iron	41.9mg	233%
Calcium	119.9mg	12%

Amount Per 100 g
Calories	142.22 Kcal (595 kJ)
Calories from fat	42.42 Kcal
		% Daily Value*
Total Fat	4.71g	86%
Cholesterol	159.49mg	630%
Sodium	162.9mg	80%
Potassium	216.49mg	55%
Total Carbs	9.44g	37%
Sugars	0.7g	33%
Dietary Fiber	0.86g	41%
Protein	14.39g	341%
Vitamin C	9.8mg	194%
Vitamin A	2mg	796%
Iron	3.5mg	233%
Calcium	10.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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