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Easy Chicken Recipes! Roast Chicken with Raisin Stuffing
By Rebecca Garcia
Instead of serving turkey with cranberry sauce or berries, why not surprise your guests this holiday season with a raisin stuffed roast chicken? Raisins are a tasty contrast to almost everything – try adding raisins to appetizers, main courses, desserts, and you'll know what I mean.
I like to use raisin in my cooking as they add texture, a little sweetness and helps to prevent dryness in meat dishes. In addition to that, raisins are fat free, cholesterol free and very low in sodium – just perfect for the holiday season!
I've a roast chicken recipe that's really easy and yet scrumptious. It's so scrumptious that your guests will think you labored over it! How does that sound? Let's get our fingers working....
Roast Chicken with Raisin Stuffing Recipe
Ingredients:
1 large chicken (approximately 3½ pounds)
3½ teaspoons butter, melted
mixture rosemary, thyme and oregano.
1 teaspoon salt
½ teaspoon white pepper powder
Stuffing:
1½ cups raisins
⅔ pounds sausage meat or
sausage stuffing (pork or beef)
½ cup diced celery
1 large onion, finely diced
4½ tablespoons butter
½ teaspoon salt
2 tablespoon finely chopped parsley
½ teaspoon white pepper powder
3 cups freshly chopped breadcrumbs
¼ to ½ cups milk
Gravy:
1 chicken liver and giblet
½ stick celery
½ carrot
½ onion
2 cups chicken stock or water
1 tablespoon flour
2 tablespoons butter
salt and pepper, to taste
pan drippings
Melt the butter for the stuffing in a skillet and add the onions. Saute onions until translucent and then add celery and raisins. Saute until wilted. Throw in parsley and give it toss.
If you're using sausages, squeeze the meat out of the casing and mix the meat with raisin mixture, salt and pepper.
Now, add in breadcrumbs and milk, and mix well. Stuff the raisin stuffing into the whole chicken cavity. Rub salt and pepper all over, and a sprinkling of rosemary, thyme and oregano. Pour melted butter over the chicken.
Place whole chicken in a roasting pan and roast in a preheated oven at 345°F for approximately 1 hour. Baste with butter dripping and sauce every 15 minutes or so. Continue to roast until the chicken is golden brown in color.
Meanwhile, let's make the gravy. Boil chicken liver and giblet with carrot, onion, celery and chicken stock or water, whichever you're using, for 1 hour.
When the chicken is ready, remove from the roasting pan, add ½ cup of the stock to the pan and boil for 4 minutes, and strain.
Heat up a saucepan and add butter. When it's melted, add flour and saute until well mixed. Add the gravy from the roasting pan together with the remaining stock. Boil and season with salt and pepper to taste.
Viola, a tender juicy raisin stuffed roasted chicken on your dinner table to impress your guests....delicious!
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