Side Pannel
Roast Chicken with Kasha Stuffing and Honey Glaze
Roast Chicken with Kasha Stuffing and Honey Glaze
- Recipe Submitted by ADMIN on 09/26/2007
Category: Holiday, Poultry
Ingredients List
- 1 Roasting Chicken; 5 Lbs.
- 1/2 c Honey; Liquid
- 2 tb Rendered Chicken Fat Or Oil;
- -* See Note
- 1/2 ts Salt
- 2 tb Sesame Seeds
Directions
KASHA STUFFING
2 tb Rendered Chicken Fat Or Oil;
-*See Note
2 Onions; Chopped
1 1/2 c Kasha; (Buckwheat)
2 c Chicken Stock
1/3 c Dried Apricots; Finely
-Chopped
1 ts Salt
1 ts Pepper
*Recipe called for unsalted butter or rendered chicken fat. I changed it to
oil or chicken fat.
Kasha Stuffing: In saucepan, melt fat over medium heat; cook onions fo 5
minutes. Add kasha; cook for 5 minutes. Stir in stock, apricots, salt and
pepper; bring to boil. Reduce heat to low cover and cook for 5 minutes.
Remove from heat; let stand for 1 hour.
Remove giblets and neck from chicken. Rinse under cold water; pat dry
inside and out. Loosely stuff neck and body cavities with some of the
stuffing; place remaining stuffing in casserole dish and set aside. Fold
neck skin over stuffing and skewer to back. Lift wings and twist under
back. Place, breast side up, on rack in roasting pan.
In small saucepan, heat together honey, fat and salt over low heat until
fat is melted, stirring to blend well. Brush about 1/3 cup all over chicken
to coat. Roast in 325'F oven for 2-1/4 hours, brushing occasionally with
all but 1 tbsp of the remaining honey mixture.
Add casserole dish to oven. Brush chicken with reserved honey mixture;
sprinkle all over with sesame seeds. Roast for 30 minutes or until meat
thermometer inserted in thickest part of thigh registers 185'F. Transfer to
cutting board; tent with foil and let stand for 10 minutes before carving.
Makes 6 servings. PER SERVING: about 610cal, 49g pro, 28g total fat (9 g
sat fat), 42 g carb, 2 g fibre, 144 mg chol, 965 mg sodium.
2 tb Rendered Chicken Fat Or Oil;
-*See Note
2 Onions; Chopped
1 1/2 c Kasha; (Buckwheat)
2 c Chicken Stock
1/3 c Dried Apricots; Finely
-Chopped
1 ts Salt
1 ts Pepper
*Recipe called for unsalted butter or rendered chicken fat. I changed it to
oil or chicken fat.
Kasha Stuffing: In saucepan, melt fat over medium heat; cook onions fo 5
minutes. Add kasha; cook for 5 minutes. Stir in stock, apricots, salt and
pepper; bring to boil. Reduce heat to low cover and cook for 5 minutes.
Remove from heat; let stand for 1 hour.
Remove giblets and neck from chicken. Rinse under cold water; pat dry
inside and out. Loosely stuff neck and body cavities with some of the
stuffing; place remaining stuffing in casserole dish and set aside. Fold
neck skin over stuffing and skewer to back. Lift wings and twist under
back. Place, breast side up, on rack in roasting pan.
In small saucepan, heat together honey, fat and salt over low heat until
fat is melted, stirring to blend well. Brush about 1/3 cup all over chicken
to coat. Roast in 325'F oven for 2-1/4 hours, brushing occasionally with
all but 1 tbsp of the remaining honey mixture.
Add casserole dish to oven. Brush chicken with reserved honey mixture;
sprinkle all over with sesame seeds. Roast for 30 minutes or until meat
thermometer inserted in thickest part of thigh registers 185'F. Transfer to
cutting board; tent with foil and let stand for 10 minutes before carving.
Makes 6 servings. PER SERVING: about 610cal, 49g pro, 28g total fat (9 g
sat fat), 42 g carb, 2 g fibre, 144 mg chol, 965 mg sodium.
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