STUFFED CHICKEN RECIPES | JAMIE OLIVER CHICKEN RECIPES
Cramming the mushroomy stuffing under the skin gives this roast chicken loads of flavour
Total Time 1 hours 55 minutes
Yield 4
Number Of Ingredients 12
Steps:
- You don’t often see whole chicken that’s been stuffed like this. I think that’s a real shame because it adds such beautiful flavour and the natural juices from the chicken will give you the most gorgeous stuffing.
- Preheat your oven to 240°C/475°F/gas 9. Heat a good lug of olive oil in a large frying pan over a medium heat. Add your onion and garlic and cook for about 10 minutes until soft, but not coloured. Add the mushrooms with the leaves from a few of your thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Tip into a bowl and leave to one side to cool.
- Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, then add the egg. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and pop to one side. Cut your zested lemon in half and place in the chicken cavity with the remaining thyme sprigs. Pop your chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
- Place in the preheated oven and turn the heat down to 200°C/400°F/gas 6. Cook for 40 minutes, then add your mushroom stuffing balls to the tray. Return to the oven and cook for a further 35 minutes until gorgeous and golden. To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with fluffy roast potatoes and seasonal greens.
Nutrition Facts : Calories 707 calories, FatContent 49.4 g fat, SaturatedFatContent 14.1 g saturated fat, ProteinContent 55.8 g protein, CarbohydrateContent 7.9 g carbohydrate, SugarContent 2.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
HOW TO ROAST A WHOLE CHICKEN | JUST A PINCH RECIPES
Find out how to roast a chicken to juicy perfection.
Provided by star pooley @starryrose
Categories Chicken
Number Of Ingredients 3
Steps:
- Roasting Tools: All you need is a roasting pan (or a baking sheet in a pinch) and an instant-read thermometer. Using a roasting rack set over the pan will help the chicken cook more evenly, since air can circulate freely. With a roasting rack, the chicken won't be resting in its own drippings, which will give you crispier skin. For easier cleanup, you can line the pan with aluminum foil.
- Dress it up: A chicken roasted with nothing but salt, pepper, and butter is very tasty indeed. But it's also easy to build on these basic flavors. Chop up fresh herbs and tuck them under the chicken's skin along with a few pats of butter, or stuff sprigs into the chicken cavity along with quartered onions and cloves of garlic. Wedges of aromatic fruit such as lemons or oranges will perfume the bird as it roasts, infusing the meat with extra flavor.
- Rub It Down: Many cooks use a dry rub: a blend of dried and ground spices, rubbing them under the chicken's skin and inside the cavity. Since they're under the skin, the flavorings won't burn; plus they'll infuse the meat. This is a great way to add some spice if you'll be discarding the skin. •For a Southwestern flavor, try chile powder or pureed fresh chiles, cumin, and sage. •For an Indian-inspired bird, mix together equal parts ground coriander and cumin, plus turmeric and a pinch or two of cardamom or garam masala. •To give the chicken a Thai flair, try a paste of ginger, lemon grass, green chilies, cilantro and lime juice.
- Skin is in: Crispy, fragrant roast chicken skin is delicious. It is a bit fatty, though. But whether you eat it or remove it, always roast with the skin on, as it holds in moisture and keeps the meat from drying out.
- A Bird You Can Truss: If you like, truss the bird before roasting it--that is, tie it with butcher's twine to keep the legs close to the body. This is not an essential step, but it does make the chicken slightly easier to handle, and it helps hold the stuffing in if you've stuffed the chicken. •To truss a chicken, cut about a 3-foot length of heatproof butcher's twine. •Lay the chicken on a clean surface with the breast facing up. •Hold one end of the string in each hand, and loop the center of the string underneath the chicken's tail. •Catch the ends of the legs inside the string, then cross the string over the chicken's breast, making an X. •Loop the string under and around the wings, then tie the string snugly in a knot across the middle of the breast. Make sure that the ends of the wings are tucked in.
- Roasting Methods: There are two methods for roasting a whole chicken: Regular method: •Preheat oven to 350 degrees F (175 degrees C). •Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes. High heat method (this creates a crispy, darker skin): •Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. •Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the regular method.)
- Is it Ready Yet? Regardless of the method used, a whole chicken is ready when a meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F (74 degrees C). •The temperature of the meat will continue to rise slightly when you pull it out of the oven (this is called "carryover cooking"), so if the thermometer shows a few degrees below the target, give it a few minutes--the internal temperature might still rise to at least 165 degrees F (74 degrees C). •When you remove the chicken from the oven, cover it loosely with a doubled sheet of aluminum foil, and let it rest for 10 minutes before slicing. This redistributes the juices and results in moister chicken.
- Use this chart to determine how long to roast your chicken: (high heat method is the second time listed) --2.5-3lbs=1 hour/15 minutes=1 hour --3-3.5lbs=1 hour/25 minutes=1 hour/10 minutes --3.5-4lbs=1 hour/35 minutes=1 hour/20 minutes --4-4.5lbs=1 hour/45 minutes=1 hour/30 minutes --4.5-5lbs=1 hour/55 minutes=1 hour/40 minutes --5-5.5lbs=2 hours/5 minutes-1 hour/50 minutes --5.5-6lbs=2 hours/15 minutes=2 hours --6-6.5lbs=2 hours/25 minutes=2 hours/10 minutes --6.5-7lbs=2 hours/35 minutes=2 hours/20 minutes --7-7.5lbs=2 hours/45 minutes=2 hours/30 minutes NOTE: These times are for unstuffed birds. Add 15 minutes to the total cooking time if you're roasting a stuffed chicken. And as with the chicken itself, make sure the stuffing reaches a temperature of at least 165 degrees F (74 degrees C).
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Calories 242 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
- Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
- Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
- Drizzle 1 tablespoon of olive oil into a pan over a medium heat, add the onions, garlic, sage and pine nuts and cook for 10 minutes, or until sweet and soft.
- Season with salt and black pepper, add the balsamic vinegar, then transfer the mixture to a bowl.
- Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
- Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
- Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
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Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 242 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Score the pork skin with a sharp knife at 1cm intervals, and roughly 1cm deep.
- Pick the rosemary leaves into a pestle and mortar, add the fennel seeds and 1 tablespoon of sea salt, then bash to a dry paste. Massage into the score marks on the pork.
- Slice up the bread, and toast until golden. Meanwhile, peel and finely slice the onions and garlic, and pick and roughly tear the sage leaves.
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- Rip the toasted bread into the bowl, then scrunch everything together really well. Have a taste and adjust the seasoning, if needed. Leave to cool.
- Insert a knife into the eye meat of the pork loin and make a pocket for the stuffing.
- Pack in the stuffing, then roll the pork over and tie it with butcher's string to secure.
- Place the pork in a roasting tray and roast for 1 hour, or until golden, crisp and perfectly cooked.
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