Stuffed Chicken With Sage And Dried Cranberries

Ingredients

Ingredients

For the Chicken:

• 1 entire chicken (3-4 pounds)
• 1 tablespoon olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Stuffing:

• 1 cup dried cranberries
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 cup chopped walnuts
• 1/4 cup chopped recent parsley
• 1/4 cup chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the chicken:

Ingredients, For the chicken:

4 chicken breasts, about 6 ounces each

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried sage

½ teaspoon dried thyme

3 tablespoons olive oil

For the stuffing:

1 cup fresh sage leaves

1 cup dried cranberries

1/2 cup chopped onion

3/4 cup chicken broth

1/4 cup dry white wine

1/4 cup olive oil

Salt and pepper to taste

1/2 cup bread crumbs

1/4 cup chopped parsley

Ingredients:

• 1 complete chicken (3 to 3 half of pounds)
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1/4 cup (1/2 stick) butter
• 1 cup chicken broth
• 1/2 cup dried cranberries
• 1/4 cup chopped fresh sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the sauce:

1/4 cup (60ml) chicken stock or water

2 tablespoons (30ml) port, Marsala, Madeira, or dry white wine

2 teaspoons floor sage

Salt and pepper to taste

Instructions

Instructions:

1. Preheat oven to 375°F (190°C).

2. Rinse chicken completely and pat dry.

3. In a big bowl, combine cranberries, sage, onion, celery, bread crumbs, salt, and pepper.

4. Loosen chicken skin from breast and thighs; fastidiously insert stuffing combination.

5. Truss chicken; place in a big roasting pan.

6. Rub chicken with olive oil.

7. Roast uncovered for 1 hour and 15 minutes.

8. Increase oven temperature to 425°F (220°C) and roast for an additional 15 minutes or until golden brown.

9. Let chicken relaxation for quarter-hour before carving and serving.

To put together the chicken:

Instructions

To put together the chicken:

1. Preheat oven to 375 levels F (190 degrees C).

2. Remove the chicken from the refrigerator and convey to room temperature for half-hour.

3. Rinse the chicken inside and out with cold water. Pat dry with paper towels.

4. In a small bowl, mix the sage, cranberries, bread crumbs, onion, eggs, salt, and pepper. Mix well.

5. Stuff the chicken cavity with the stuffing.

6. Truss the chicken by tying the legs along with kitchen twine.

7. Place the chicken in a roasting pan and brush with olive oil.

8. Roast the chicken for 1 hour and quarter-hour, or until the interior temperature reaches 165 levels F (74 degrees C) when measured with a meat thermometer.

9. Let the chicken relaxation for 10 minutes before carving and serving.

To put together the stuffing:

In a big bowl, mix the bread cubes, onion, celery, sage, cranberries, salt, and pepper.

Drizzle with the melted butter and toss to coat.

Set aside for quarter-hour, or as much as overnight, to allow the flavors to meld.

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a big bowl, combine the bread cubes, onion, celery, cranberries, sage, salt, and pepper.

3. In a separate bowl, whisk collectively the melted butter, chicken broth, and eggs.

4. Pour the wet ingredients over the dry components and blend properly.

5. Stuff the chicken cavity with the stuffing.

6. Place the chicken in a roasting pan and roast for 1 hour, or until the chicken is cooked via and the inner temperature reaches 165°F (74°C).

7. Remove the chicken from the oven and let rest for 10 minutes before carving and serving.

To put together the sauce:

To prepare the sauce:

• Heat the chicken inventory in a big heavy-bottomed saucepan over medium-high heat.

• Add the vegetables and cook till softened, about 10 minutes.

• Stir within the flour and prepare dinner till golden brown, about 5 minutes.

• Gradually whisk within the milk until the combination is smooth.

• Bring to a boil, then reduce heat and simmer until the mixture has thickened, about 10 minutes.

• Stir within the cranberries and sage.

• Season to taste with salt and pepper.

To assemble and prepare dinner the chicken:

Instructions:

To assemble and cook dinner the chicken:

1. Preheat oven to 375°F (190°C).

2. Rinse the chicken inside and out and pat dry. Season the inside and outside of the chicken with salt and pepper.

3. In a large bowl, combine the stuffing recipe for chicken elements: bread cubes, sage, dried cranberries, onion, celery, and parsley. Toss to mix. Stuff the chicken cavity with the stuffing.

4. Place the chicken on a roasting rack in a roasting pan. Brush the chicken with olive oil and sprinkle with paprika.

5. Roast the chicken for 75-90 minutes, or until the inner temperature reaches 165°F (74°C) when measured within the thickest part of the thigh.

6. Let the chicken rest for 10 minutes earlier than carving and serving.