Stuffed Chicken With Sage And Dried Cranberries

Stuffed Chicken With Sage And Dried Cranberries

Ingredients

Ingredients

For the Chicken:

• 1 whole chicken (3-4 pounds)
• 1 tablespoon olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Stuffing Recipe For Chicken:

• 1 cup dried cranberries
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 cup chopped walnuts
• 1/4 cup chopped contemporary parsley
• 1/4 cup chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the chicken:

Ingredients, For the chicken:

4 chicken breasts, about 6 ounces each

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried sage

½ teaspoon dried thyme

3 tablespoons olive oil

For the stuffing:

1 cup contemporary sage leaves

1 cup dried cranberries

1/2 cup chopped onion

3/4 cup chicken broth

1/4 cup dry white wine

1/4 cup olive oil

Salt and pepper to taste

1/2 cup bread crumbs

1/4 cup chopped parsley

Ingredients:

• 1 whole chicken (3 to three 1/2 pounds)
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1/4 cup (1/2 stick) butter
• 1 cup chicken broth
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the sauce:

1/4 cup (60ml) chicken inventory or water

2 tablespoons (30ml) port, Marsala, Madeira, or dry white wine

2 teaspoons floor sage

Salt and pepper to taste

Instructions

Instructions:

1. Preheat oven to 375°F (190°C).

2. Rinse chicken completely and pat dry.

3. In a large bowl, combine cranberries, sage, onion, celery, bread crumbs, salt, and pepper.

4. Loosen chicken pores and skin from breast and thighs; carefully insert stuffing mixture.

5. Truss chicken; place in a big roasting pan.

6. Rub chicken with olive oil.

7. Roast uncovered for 1 hour and quarter-hour.

8. Increase oven temperature to 425°F (220°C) and roast for an extra 15 minutes or until golden brown.

9. Let chicken rest for 15 minutes earlier than carving and serving.

To put together the chicken:

Instructions

To prepare the chicken:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Remove the chicken from the refrigerator and convey to room temperature for half-hour.

3. Rinse the chicken in and out with chilly water. Pat dry with paper towels.

4. In a small bowl, mix the sage, cranberries, bread crumbs, onion, eggs, salt, and pepper. Mix properly.

5. Stuff the chicken cavity with the stuffing.

6. Truss the chicken by tying the legs together with kitchen twine.

7. Place the chicken in a roasting pan and brush with olive oil.

8. Roast the chicken for 1 hour and 15 minutes, or till the inner temperature reaches a hundred sixty five degrees F (74 levels C) when measured with a meat thermometer.

9. Let the chicken relaxation for 10 minutes earlier than carving and serving.

To prepare the stuffing:

In a large bowl, combine the bread cubes, onion, celery, sage, cranberries, salt, and pepper.

Drizzle with the melted butter and toss to coat.

Set aside for 15 minutes, or as much as overnight, to allow the flavors to meld.

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a large bowl, mix the bread cubes, onion, celery, cranberries, sage, salt, and pepper.

3. In a separate bowl, whisk collectively the melted butter, chicken broth, and eggs.

4. Pour the moist components over the dry elements and mix properly.

5. Stuff the chicken cavity with the stuffing.

6. Place the chicken in a roasting pan and roast for 1 hour, or till the chicken is cooked via and the internal temperature reaches 165°F (74°C).

7. Remove the chicken from the oven and let rest for 10 minutes before carving and serving.

To put together the sauce:

To put together the sauce:

• Heat the chicken stock in a large heavy-bottomed saucepan over medium-high heat.

• Add the greens and cook until softened, about 10 minutes.

• Stir in the flour and cook dinner until golden brown, about 5 minutes.

• Gradually whisk within the milk till the mixture is smooth.

• Bring to a boil, then cut back heat and simmer until the combination has thickened, about 10 minutes.

• Stir in the cranberries and sage.

• Season to taste with salt and pepper.

To assemble and cook dinner the chicken:

Instructions:

To assemble and cook the chicken:

1. Preheat oven to 375°F (190°C).

2. Rinse the chicken inside and outside and pat dry. Season the inside and out of doors of the chicken with salt and pepper.

3. In a big bowl, combine the stuffing ingredients: bread cubes, sage, dried cranberries, onion, celery, and parsley. Toss to mix. Stuff the chicken cavity with the stuffing.

4. Place the chicken on a roasting rack in a roasting pan. Brush the chicken with olive oil and sprinkle with paprika.

5. Roast the chicken for 75-90 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest a half of the thigh.

6. Let the chicken relaxation for 10 minutes before carving and serving.