HOLIDAY FRUIT STUFFED ROASTED CHICKEN
This is a delicious and unique roasted chicken dish that is sure to impress any holiday gathering. It contains nuts, but they can be omitted.
Provided by Care2Adopt
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 2h40m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
- While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
- Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
- To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
- Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
- Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 719.5 calories, Carbohydrate 30.2 g, Cholesterol 182.2 mg, Fat 42.7 g, Fiber 3.1 g, Protein 53.7 g, SaturatedFat 13.7 g, Sodium 431.1 mg, Sugar 19.9 g
ROASTED CHICKEN WITH HOLIDAY STUFFING
Steps:
- Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
- Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.
- Preheat oven to 350 degrees.
- Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.
ROAST CHICKEN STUFFED WITH FRUIT
Make and share this Roast Chicken Stuffed With Fruit recipe from Food.com.
Provided by Jonathan F.
Categories Oven
Time 3h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- wash out cavity of chicken.
- stuff cavity with fruit.
- paint honey on skin.
- preheat oven to 400f.
- place chicken in heat baking dish.
- roast in 400f oven 1-1/2 hours baste often with the juice.
Nutrition Facts : Calories 572.6, Fat 8.3, SaturatedFat 2.3, Cholesterol 35.6, Sodium 45.2, Carbohydrate 124.9, Fiber 5, Sugar 108, Protein 11.3
POT ROASTED STUFFED CHICKEN
Fabulous, tried and tested (many times!!) recipe from a beautiful recipe book called; Painters & Food, Renaissance Recipes by Gillian Riley. She suggests that a fresh, young wine is best with this dish, as the sweet-sour spiciness might be rather 'antagonistic' to a fine old wine.
Provided by Monkey Face
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Moisten the breadcrumbs in a little chicken stock or water and mix with the stuffing ingredients. Taste for seasoning. Stuff into the cavity of the bird.
- Put the chicken, breast side down, in a heavy casserole and pack the prunes and dried fruit around it with the pancetta and the spices and garlic.
- Pour the wine and verjuice(or bitter orange juice)into the casserole, and a little water to come half way up the chicken.
- Add a few scrapings of the orange peel.
- Cover with a tight-fitting lid;if neccesary seal it with a flour and water paste or cover with foil or grease-proof paper.
- Bring to the boil, then simmer gently for 1 1/2 hours, or until the bird is cooked.
- Take the bird out and carve it.Put the pieces in a serving dish with spoonfuls of the stuffing and arrange the prunes and bits of fruit and bacon around it.
- Pour some of the cooking liquid over the chicken and serve hot.
Nutrition Facts : Calories 951.1, Fat 50.7, SaturatedFat 13.7, Cholesterol 236.4, Sodium 576, Carbohydrate 60.3, Fiber 6.5, Sugar 13.6, Protein 56.4
SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR BEGINNERS)
This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.
Provided by Derf2440
Categories Chicken
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
- Add hot water and butter; stir to mix.
- Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
- Check inside the chicken for giblets, remove and set aside.
- Rinse chicken inside and out with cold running water.
- Dry thoroughly inside and out with paper towel.
- Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
- Place chicken in a roaster.
- Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
- If necessary secure the neck skin with a pick.
- Take a length of kitchen string and tie the ends of the legs as close together as possible.
- Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
- Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
- Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
- If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
- Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
- Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
- At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
- If the juice is not yet clear, roast a little longer and check again.
- Once the chicken is well browned, remove to platter, cover with foil and let rest.
- In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
- Remove to strainer, reserving liquid.
- Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
- Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
- Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
- (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
- Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.
FRUIT-STUFFED CHICKEN
I created this recipe to serve at the wedding dinner for the pastor of our church. After experimenting with a lot of chicken dishes, I finally hit on a winner. The bride and groom were pleased. -Claudette Mogle, Federal Way, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-in. thickness. Combine the apricots, cranberries and plums; place half on each chicken breast. Roll up tightly; secure with toothpicks Place seam side down in a greased 8-in. square baking dish., In a saucepan, combine preserves and lemon juice. Cook and stir for 5 minutes over medium heat; pour half over the chicken. Keep the remaining sauce warm. , Bake the chicken, uncovered, at 350° for 25 minutes or until juices run clear. Serve with warm sauce.
Nutrition Facts :
ROAST STUFFED CHICKEN
You've heard it many times, but it bears repeating. Nothing tastes more like home than a good Roast Stuffed Chicken. This Roast Stuffed Chicken recipe is one of our favorites. It requires only five ingredients and still comes out moist, delicious and perfectly seasoned. Try it as soon as you can!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
- Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
- Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.
Nutrition Facts : Calories 480, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.5178 g, Sugar 0 g, Protein 46 g
ORIENTAL ROASTED STUFFED CHICKEN
Found this recipe in a cookbook, and made this for Christmas instead of the usual Roast Turkey. Just for a little oriental touch. Looks good on the table, as good as restaurant made, or better! According to my Christmas guest.
Provided by KitchenManiac
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the mushroom slices in water till they soften.
- Keep the soaking liquid aside.
- Loosen skin of chicken.
- Rub the marinade under the skin, in the cavity and over the skin.
- Do keep a little bit of marinade aside for the gravy.
- Tuck the sliced mushrooms under the skin of the chicken.
- Heat oven to 200°C (fan assisted).
- Roast chicken in a large roasting tin, loosely covered with foil for 30 minutes.
- Turn heat down to 150°C, add shallots and garlic, and roast uncovered for 20 minutes.
- Pierce with a skewer, if the juice runs clear, the chicken is ready.
- TO MAKE THE GRAVY: Pour out excess oil from the roasting tin, add a cup or so of mushroom water, and leftover marinade to the pan.
- Heat through on top of the stove.
- Taste to adjust seasoning.
- Place the chicken on a pretty plate, and garnish with the baby pak choy.
Nutrition Facts : Calories 664.3, Fat 34.9, SaturatedFat 9.9, Cholesterol 172.5, Sodium 771.7, Carbohydrate 35.9, Fiber 0.6, Sugar 13.5, Protein 46.6
More about "holiday fruit stuffed roasted chicken recipes"
FRUIT STUFFED CHICKEN BREASTS | METRO
From metro.ca
FRUIT-STUFFED ROASTED CHICKEN RECIPE
From crecipe.com
FRUIT STUFFED CHICKEN BREAST RECIPES - ALL INFORMATION ABOUT …
From therecipes.info
WHOLE STUFFED CHICKEN WITH PAN GRAVY RECIPE
From thespruceeats.com
HOLIDAY FRUIT STUFFED ROASTED CHICKEN | RECIPESTY
From recipesty.com
FRINKFOOD - HOLIDAY FRUIT STUFFED ROASTED CHICKEN
From frinkfood.com
HOLIDAY FRUIT STUFFED ROASTED CHICKEN RECIPE
From crecipe.com
ROAST CHICKEN, STUFFED WITH DRIED FRUIT | METRO
From metro.ca
HOLIDAY FRUIT STUFFED ROASTED CHICKEN - STUFFED MAIN DISH RECIPES
From worldrecipes.org
BEST LOW CHOLESTROL FOOD BLOG: HOLIDAY FRUIT STUFFED ROASTED CHICKEN
From healthycook1.blogspot.com
FRUIT STUFFED CHICKEN BREASTS - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
HONEY ROASTED CHICKEN WITH FRUIT STUFFING - BIGOVEN.COM
From bigoven.com
FRUIT STUFFED CHICKEN RECIPE - RECIPES.NET
From recipes.net
RECIPES/HOLIDAY-FRUIT-STUFFED-ROASTED-CHICKEN.JSON AT MASTER ...
From github.com
HOLIDAY FRUIT STUFFED ROASTED CHICKEN TASTY RECIPES
From recipesenak.blogspot.com
HOLIDAY ROAST CHICKEN AND STUFFING - PERDUE
From perdue.com
RECIPES FOR MY ASHRAF: HOLIDAY FRUIT STUFFED ROASTED CHICKEN
From ashraf-s-food.blogspot.com
FRUIT-STUFFED ROASTED CHICKEN RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
ROASTED CHICKEN WITH HOLIDAY STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
FRUIT-STUFFED ROAST CHICKEN RECIPE | EAT SMARTER USA
From eatsmarter.com
HOLIDAY FRUIT STUFFED ROASTED CHICKEN - ALLRECIPES
From allrecipes.com
HOW MANY CARBS ARE IN HOLIDAY FRUIT STUFFED ROASTED CHICKEN
From slimkicker.com
HOLIDAY FRUIT STUFFED ROASTED CHICKEN TASTY RECIPES
From lykshatesskool.blogspot.com
BEST COOKING BREADS RECIPES: HOLIDAY FRUIT STUFFED ROASTED CHICKEN
From worldbestbreadsrecipes.blogspot.com
FRUIT STUFFED CHICKEN RECIPE
From crecipe.com
HOLIDAY ROAST CHICKEN AND STUFFING - FOOD NEWS
From foodnewsnews.com
ROAST TURKEY STUFFED WITH FRUIT - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOLIDAY STUFFED CHICKEN BREAST BEST RECIPES
From recipesforweb.com
HOLIDAY ROAST CHICKEN AND STUFFING RECIPE BY JACQUI WEDEWER
From thedailymeal.com
HOLIDAY FRUIT STUFFED ROASTED CHICKEN – DRSTARVE
From drstarve.com
FRENCH ROAST CHICKEN STUFFED WITH FRUIT AND NUTS - TASTE OF …
From tasteoffrancemag.com
ROAST CHICKEN, STUFFED WITH DRIED FRUIT | METRO
From api.metro.ca
1000 CHICKEN RECIPES: HOLIDAY FRUIT STUFFED ROASTED CHICKEN
From 1000chickenrecipes.blogspot.com
HOLIDAY FRUIT STUFFED ROASTED CHICKEN - ALLRECIPES
From allrecipes.com
STUFFED RECIPE: HOLIDAY FRUIT STUFFED ROASTED CHICKEN BY …
From redcipes.com
HOLIDAY FRUIT STUFFED ROASTED CHICKEN PHOTOS
From allrecipes.com
HOLIDAY FRUIT STUFFED ROASTED CHICKEN | RECIPE | ROASTED CHICKEN ...
From pinterest.com
You'll also love