Free Range Chicken With Herb Rye Stuffing

[Guest guest]

This is my supper which is getting ready to go into the oven soon .... I

just figured I'd share my " recipe "

 

BTW, free range chickens DO taste noticeably better than the conventional

chickens!

 

*Smile*

Chris (list mom)

 

Turkish Rose Items To Delight

http://www.alittleolfactory.com

 

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Free Range Chicken With Herb Rye Stuffing

 

Stuffing:

1 stick butter

2 Tbsp. olive oil

1 onion chopped

2 stalks celery chopped

2 large garlic cloves pressed

Seasoning: sage, parsley, thyme, rosemary, salt, pepper to taste

1/8 tsp. caraway seeds

 

Heat butter and olive oil over medium heat, add onion and celery. Cook for

about 5 minutes. Add remaining ingredients, reduce heat, cook until

vegetables are soft, about 10 minutes.

 

Add...

 

1/2 loaf rye bread cut into small cubes

and 1/2 - 3/4 cups white wine to moisten (use more or less as necessary)

 

Stir well to moisten all bread, but do not make the stuffing soggy.

 

Chicken:

 

Rub outside of 1 free range chicken with olive oil. Loosely stuff chicken.

Add 1 cup white or marsalla wine and 1 cup water to baking pan with

chicken. Bake in 375F oven until done - when the juices run clear (about 1hr

20 minutes, 1 & 1/2 hrs.) Baste occasionally checking water level. Any

stuffing not fit into the chicken place in a baking dish with a bit of

butter on top and place in the oven during the last 10-15 minutes of the

chicken baking.

 

To make gravy:

 

Skim fat off juices in pan. Add 1 Tbsp. cornstarch to 1/3 - 1/2 cup water or

wine ... bring pan

juices to boil on stove top .. add cornstarch mixture ,, boil, stirring

until thick. Salt and pepper to taste.

 

Salad ideas:

 

Serve with a salad of organic spinach, lettuce, baby greens, radicchio and

croutons. If you reserve some of the pan juices before you make gravy and

add a bit of balsamic vinegar and olive oil to those reserved juices you'll

have a lovely warm salad dressing.

 

For croutons:

Reserve some of the cubes of bread cut up for the stuffing,

sauté them in a little olive oil at a high temperature for only a minute or

two, until toasted.