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Receta Roast Chicken Boned And Stuffed
by Global Cookbook

Roast Chicken Boned And Stuffed
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  Raciónes: 8

Ingredientes

  • 5 lb Roasting Chicken
  • 1 x Egg Beaten
  • 2 x Thick Bacon Slices Diced
  • 1 dsh Dry Thyme Leaves
  • 1 Tbsp. Peanut Oil
  • 1 dsh Dry Sage Leaves
  • 1/2 c. Onion Minced
  • 1 dsh Dry Oregano Leaves
  • 4 c. Italian Bread Cubed
  •     Chicken Broth
  • 1/4 c. Parsley Minced
  •     Extra virgin olive oil
  • 1/2 c. Grated Parmesan Cheese
  • 1/2 tsp Salt
  • 1 x Clove Garlic Chopped
  • 1/4 tsp Grnd Black Pepper
  • 1/3 c. Pepperoni Chopped
  •     Red Pepper Crushed
  •     Prunes
  •     apricots

Direcciones

  1. Preheat the oven to 450 degrees.
  2. Fry the bacon in a large skillet.
  3. Rinse the chicken inside and out, removing the giblets.
  4. Pat dry with paper towels.
  5. Set aside.
  6. Combine 2 Tbsp. of the bacon drippings with the peanut oil to saute/fry the onion till it is golden.
  7. Combine the bread, parsley, cheese, garlic, pepperoni, egg, all the seasonings, the diced sauteed bacon and the onion in a large bowl.
  8. Moisten with chicken broth.
  9. Stuff the cavities of the chicken (do not forget the neck cavity)
  10. with the mix.
  11. Tie, skewer or possibly suture the cavities.
  12. Rub the chicken with the extra virgin olive oil.
  13. Sprinkle with salt and pepper (red and black).
  14. Place the chicken, breast side up, in a pan.
  15. Roast for 20 min.
  16. Reduce the oven temperature to 300 degrees.
  17. Turn the chicken breast side down.
  18. Roast for 2 hrs.
  19. Serve warm.
  20. Yields 8 Servings