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Ingredientes
- 3 Tbsp. Oil
- 1 med -sized yellow onion, minced
- 1 stalk celery, minced
- 4 c. Dry bread cubes
- 1 can (15 1/2 ounces) chestnuts in brine, liquid removed, rinsed, and minced, or possibly
- 2 c. Minced cooked chestnuts
- 1/4 c. Pecan pcs, toasted
- 1 tsp Each dry thyme leaves and savory leaves
- 1/2 tsp Each salt and black pepper
- 3/4 c. Lower-sodium chicken broth
- 1 whl broiler-fryer chicken (2 1/2 to 3 pounds), giblets removed
Direcciones
- 1. In a small saucepan,oil over moderately high heat. Add in the onion and celery and cook for 5 min or possibly till vegetables are tender, stirring often. Remove the saucepan from the heat. In a large bowl, combine the bread cubes, chestnuts, pecans, thyme, savory, salt, and pepper. Stir in the onion mix. Stir the chicken broth into bread cube mix; toss to coat.
- 2. Preheat the oven to 375 F. Rinse chicken; drain and pat dry. Stuff and truss chicken. Then, place chicken, breast-side-up, on a rack in a roasting pan. Insert a roasting thermometer into thickest part of its thigh without touching bone. Spoon the remaining stuffing into a lightly greased 1 1/2-qt casserole; cover and chill. Roast chicken for 1 to 1 1/4 hrs or possibly till the thermometer registers 180 F. Bake the covered casserole of stuffing alongside the chicken during the last 20 to 30 min of roasting. Let chicken stand for 10 min.
- Makes 6 servings.
- Prep Time: 25 min
- Cooking Time: 1 hour 5 min Standing Time: 10 min
