GREAT
CHICKEN RECIPES
ORANGE
CHESTNUT CHICKEN RECIPE
1.5
kg (3 lb.) chicken
1
teaspoon sugar
90
g (3 oz.) butter
1
chicken stock cube
1
cup orange juice
salt,
pepper
˝
cup water
1
tablespoon corn flour
Press
prepared Chestnut Stuffing (see below) into
the cavity of chicken and also at neck end; secure the openings with skewers.
Melt
the butter in baking dish, add the chicken and brush with the melted butter.
Bake
in moderate oven for 1˝ hours or until chicken is tender, baste with pan
juices occasionally.
Remove
chicken from baking dish and keep warm.
To
pan juices add cornflour, orange juice, water, sugar and crumbled stock cube
and stir until combined.
Stir
over heat until the sauce boils and thickens then reduce the heat and simmer
gently foe3 minutes - season with salt and pepper and strain.
Serve
the sauce separately.
Serves
4.
CHESTNUT
STUFFING
250
g (8 oz) can unsweetened chestnut puree
2
cups fresh breadcrumbs
60
g (2 oz.) small mushrooms
60
g (2 oz.) butter
1-tablespoon
sweet sherry
4
shallots or spring onions
1/2-teaspoon
thyme
Salt,
pepper
Heat
butter in pan and add chopped mushrooms and chopped shallots then sauté for 3
minutes.
Remove
from the heat, add the sherry and mix well.
Then
combine and mix well all the ingredients.
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