Best 2 Sunday Chicken And Stuffing Recipes
Welcome to the world of culinary delights! Are you craving a delectable dish to tantalize your taste buds and make your Sunday a memorable feast? Look no further than our comprehensive guide to the best Sunday chicken and stuffing recipes. Embark on a culinary journey as we explore a diverse range of recipes, each promising a unique and unforgettable experience. From classic to contemporary, simple to sophisticated, discover the perfect recipe to satisfy your cravings and impress your loved ones. Let your kitchen become a symphony of flavors as you embark on this delicious adventure.
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SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING
With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!
Provided by Sharon123
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
- Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
- Leave to cool completely.
- Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
- Truss the chicken if desired.
- Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
- Put any leftover stuffing into a small ovenproof dish.
- Rub the softened butter over the chicken breast and season with salt and pepper.
- Place the chicken, breast side down, in a roasting pan.
- Cook in a 375* oven for about 1 1/2-2 hours.
- Turn the chicken over when lightly browned.
- Continue cooking, basting every 20 minutes.
- Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
- Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
- Transfer to a warmed serving platter and keep warm while you make the gravy.
- Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
- Carve the chicken and serve with the gravy.
- Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
- of the fat that rises to the surface, leaving behind the cooking juices.
- Put the roasting pan on top of the stove.
- Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
- Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
- Simmer for 2 minutes, then taste for seasoning.
- Strain into a warmed gravy boat and serve immediately.
- Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
- Stir in 1 quart water.
- Bring to a boil, skimming off any scum that forms on the surface.
- Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
- Simmer for about 1 hour.
- Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
- Strain before use.
SUNDAY CHICKEN AND STUFFING
This hearty entree from Charlotte Kidd of Lebanon, Indiana is a surefire family pleaser. "It's easy to prepare because you don't have to brown the chicken," she explains. "Plus it looks so nice you can serve it to company."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Prepare stuffing according to package directions; spoon down the center of a greased 13x9-in. baking dish. Place chicken around stuffing. Combine soup, milk and parsley; pour over chicken. , Cover and bake at 400° for 20 minutes. Uncover and bake 10-15 minutes longer or until a thermometer inserted in the chicken reads 170°.
Nutrition Facts :
Tips:
- Use high-quality ingredients: The better the ingredients, the better the stuffing and chicken will taste. Look for fresh, free-range chicken, and use a good-quality bread for the stuffing.
- Season the chicken and stuffing generously: Don't be afraid to use plenty of herbs and spices to flavor the chicken and stuffing. This will help to create a delicious, flavorful dish.
- Don't overstuff the chicken: If you overstuff the chicken, it will be difficult to cook evenly. Aim to fill the chicken loosely, so that there is still some space for air to circulate.
- Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat. Roast the chicken at 400 degrees Fahrenheit for about 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the chicken rest before carving: This will help the juices to redistribute throughout the meat, making it more tender and flavorful. Let the chicken rest for at least 10 minutes before carving.
Conclusion:
Chicken and stuffing is a classic comfort food dish that is perfect for a Sunday dinner. It is easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can create a delicious and memorable meal that your family and friends will love.
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