Text 20480, 76 rader
Skriven 2012-01-26 21:12:00 av JIM WELLER (1:123/140)
Ärende: Celery 4
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Chicken w/Mashed-Potato Stuffing & Root Vegetables
 Categories: Chicken, Offal, Potatoes, Stuffing, Dairy
      Yield: 6 Servings

           FOR MASHED-POTATO STUFFING:
      3 lb Russet; (baking) potatoes
           (about 6 large)
      1    Garlic head; separated into
           -cloves and peeled
      1    Bay leaf
    1/2 c  Milk
      3 tb Unsalted butter; softened
      1 tb Fresh thyme leaves
      5 lb Whole chicken, giblets
           -reserved for another use
      2 tb Unsalted butter; softened
     12    Shallots; peeled
      2    Garlic heads; outer skins
           -discarded, heads intact
      1 tb Vegetable oil
      6    Thin carrots, peeled and
           -cut into 1-inch pieces
      2 sm Turnips, peeled, cut
           into wedges
      6    Parsnips, peeled and cut
           -into 2 inch pieces
      1 sm Celery root; (about 3/4
           -pound),peeled and cut into
           -wedges
      8    Fresh thyme sprigs
    Chopped fresh parsley leaves

  Make mashed-potato stuffing: Peel potatoes and cut into 1/2-inch
  pieces. In a saucepan of boiling salted water boil potatoes with
  garlic and bay leaf until tender, about 15 minutes. Drain potato
  mixture, return it to pan, and cook over high heat, shaking pan,
  until any excess liquid is evaporated, about 30 seconds. Remove
  pan from heat and discard bay leaf. Add milk, butter, and thyme.
  Mash potatoes and garlic with a potato masher until smooth and
  stir in salt and pepper to taste.

  Preheat oven to 450F. Rinse chicken inside and out and pat dry
  completely. Fill cavity loosely with some of stuffing and reserve
  remaining stuffing in a small baking dish. Truss chicken and rub
  all over with butter. Season chicken with salt and pepper and
  arrange, breast side down, on a rack set in a large shallow
  roasting pan. In a small bowl toss shallots and garlic with oil
  and add to roasting pan.

  Roast chicken in lower third of oven for 30 minutes. Turn chicken
  breast side up and baste with pan juices. Arrange vegetables and
  thyme sprigs in pan and season with salt and pepper. Roast chicken
  and vegetables, stirring and basting frequently, 1 hour, or until
  a meat thermometer inserted in fleshy part of thigh registers
  180F. During last 30 minutes of roasting bake reserved stuffing,
  covered with foil.

  Let chicken stand 10 minutes before carving. Discard thyme sprigs.
  Serve chicken, stuffing, and vegetables sprinkled with parsley.

  Gourmet February 1994

MMMMM

Cheers

YK Jim


... Horseradish sauce is 20% roots, 80% concentrated sulphuric acid.

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