Roasted Chicken with Sage Nut Dressing
1/4 cup butter
1/2 onion, finely chopped
2-3 cloves garlic, slivered
1 rib celery, finely chopped
1/4 to 1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground peppercorns
1/3 cup snipped fresh sage leaves, or 1 tablespoon dried
2 cups cooked rice, brown or white
1 egg, beaten slightly
1 cup chopped walnuts or pecans
1-2 tablespoons chopped dried fruit (raisins, cranberries, cherries,
apricots...)
2 tablespoons freshly snipped parsley
3-4 pound whole chicken
salt and pepper
paprika
In batter bowl, combine butter, onion, garlic, celery, salt, and pepper.
Microwave on high 1 minutes. Stir in sage, cooked rice, egg, nuts,
fruits, and parsley. Set aside. Preheat oven to 450 degrees. Wash and
dry the chicken and rub the inside with salt and pepper. Stuff the
cavity with the dressing, closing the opening with a slice of bread to
hold the dressing in place. Sprinkle with paprika. Place in roasting pan
and turn the oven down to 375 degrees. Roast the chicken for 45 to 60
minutes, using an instant meat thermometer to check for doneness
(170-175 degrees). Remove from oven, tent with waxed paper and a towel
and allow to stand for at least 20 minutes before carving.
Chicken, Main Dishes |
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