Side Pannel
Roast Chicken Stuffed W/fresh Mushrooms
Roast Chicken Stuffed W/fresh Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 (4-5 pound) chicken
- Salt
- 1/4 -(up to)
- 1/2 lb Fresh mushrooms
- 3 Or
- 4 sl Fresh ginger root
- 1 Bunch scallions
- 2 tb Oil
- 1 tb Sugar
- 2 tb Soy sauce
- 1/4 c Sherry
- 1 c Stock
- 1 tb Cornstarch
- 3 tb Water
Directions
1. Wipe chicken with a damp cloth. Dry well. Then rub lightly with salt,
inside and out. Preheat the oven to 350 degrees.
2. Slice mushrOoms and ginger root. Cut scallions, stalk and leaf, in
2-inch sections.
3. Heat oil. Add ginger root; stir-fry a few times. Add scallions and
mushrooms; stir-fry until softened, but not browned. Remove from pan and
let cool.
4. Stuff bird with scallion-mushroom mixture. Sew up securely or skewer:
then truss. Place bird in a roasting pan.
5. Combine sugar, soy sauce, sherry and stock and pour over bird. Roast,
basting frequently, until done (about 1-1/2 hours).
6. Carve chicken and arrange with stuffing on a serving platter. Keep warm.
7. In a saucepan, slowly reheat 1/2 cup of chicken drippings. Meanwhile
blend cornstarch and cold water to a paste; then stir in to thicken. Pour
sauce over chicken and serve.
inside and out. Preheat the oven to 350 degrees.
2. Slice mushrOoms and ginger root. Cut scallions, stalk and leaf, in
2-inch sections.
3. Heat oil. Add ginger root; stir-fry a few times. Add scallions and
mushrooms; stir-fry until softened, but not browned. Remove from pan and
let cool.
4. Stuff bird with scallion-mushroom mixture. Sew up securely or skewer:
then truss. Place bird in a roasting pan.
5. Combine sugar, soy sauce, sherry and stock and pour over bird. Roast,
basting frequently, until done (about 1-1/2 hours).
6. Carve chicken and arrange with stuffing on a serving platter. Keep warm.
7. In a saucepan, slowly reheat 1/2 cup of chicken drippings. Meanwhile
blend cornstarch and cold water to a paste; then stir in to thicken. Pour
sauce over chicken and serve.
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