Roasted Whole Chicken With Stuffing

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Roasted Whole Chicken With Stuffing is so easy to prepare! Roasted chicken is delicious and can be served for dinner or as leftovers for lunch. This Roast Chicken with Chickpea recipe is truly mouthwatering… It’s easy to forget about chicken as a roast. It’s simple, but it can be dressed up to look impressive too.

After reading health benefits of chicken breast , you can now say “Yeah! I know everything about the health benefits of chicken breast, and other thing too”.

Roasted Whole Chicken With Stuffing

Sage and pancetta-stuffed roast chicken
  • Serves iconSERVES 6
  • Time icon20 MINUTES TO MAKE, 80-90 MINUTES TO COOK

Take your Sunday roast to the next level, double-stuff your chicken with a mix made with sage, pancetta, breadcrumbs and garlic.

Ingredients

  • 75g butter, softened
  • 3 garlic cloves, crushed
  • 1.8kg free-range chicken
  • 10 fresh sage leaves
  • Olive oil for frying
  • 4 pancetta slices, chopped
  • 2 shallots, finely chopped
  • 40g fresh breadcrumbs
  • 1 large free-range egg yolk, beaten
  • 1 tbsp flour
  • Small glass of dry white wine
  • 250-300ml fresh chicken stock, hot

Method

  1. Preheat the oven to 190°C/fan 170°C/gas 5. In a small bowl, mash the butter with 2 of the crushed garlic cloves and season. Working your hand in from the neck cavity, gently separate the skin from the meat and spread the garlic butter over both chicken breasts. Slide 3 sage leaves under the skin on each side.
  2. Heat a little olive oil in a frying pan, then add the chopped pancetta and fry until crisp. Remove the pancetta to a medium bowl, leaving the juices in the pan, and set aside to cool. Add the shallots and remaining crushed garlic clove to the pan and gently fry until soft. Set aside for 5 minutes to cool.
  3. When cool, add the shallots to the pancetta with the breadcrumbs, remaining 4 sage leaves, shredded, and the egg yolk. Season well with sea salt and black pepper, then mix together well.
  4. Gently push the stuffing inside the neck cavity, then secure the skin with cocktail sticks to stop the stuffing from escaping.
  5. Put the stuffed chicken in a large roasting tin, then season and roast for 60-70 minutes or until the juices run clear, basting the chicken with its juices halfway through cooking.
  6. Remove from the oven and transfer the chicken to a carving board. Leave to rest for 20 minutes, loosely covered with foil, then carve.
  7. While the bird is resting, make the gravy. Spoon off most of the fat from the top of the roasting juices in the tin and discard. Scrape up the sticky brown bits from the pan, then pour with the juices into a saucepan over a high heat. Stir in the flour and cook for 2 minutes. Add the wine and let it boil for a few minutes, then pour in the stock and simmer for 10 minutes or until the gravy has reduced a little. Season, then pour the gravy through a fine sieve into large jug and serve hot with the chicken.

Roast Chicken with Chickpea

This Roast Chicken recipe has become my go-to method of roasting chicken. Place the tarragon and butter under the skin; this keeps the breast moist as it cooks. The flavors of the stuffing get absorbed into the chicken meat as the juices circulate evenly during cooking. This recipe now serves as a template for many delightful chicken recipes.

How to Make Gordon Ramsay Roast Chicken Chickpea Stuffing

This is the ultimate guide for how to prepare Roast Chicken with Chickpea Stuffing and Salad. Now gather your equipment, and let’s start cooking.

1. Prepping Whole Chicken

Preheat the oven to 400°F.Season with salt and pepper inside of the chicken. Put tarragon and butter in a bowl and mix well until combined season with salt and pepper. Loosen the chicken skin by gently pushing your fingers underneath its skin. Then push the tarragon butter under the loosened skin to covering the whole crown.

2. Preparing the Stuffing

Place the chickpeas into a bowl, season with salt and pepper, and add the chilies, lemon zest, thyme leaves, and a dash of olive oil. Good mix. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance.

Put the garlic heads, cut side down, in a roasting tin. Place the chicken on top and drizzle with olive oil. Salt, pepper the outside of the chicken, and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 375°F and continue roasting for 1¼-1½ hours until cooked through and golden all over.

Take lemon from the inside cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil, and set aside to rest for 10-15 minutes.

3. Making Salad and Dressing

Separate all the lettuce leaves and tear any huge ones into pieces. Place in a salad bowl along with the spinach and avocado.

Then put all the dressing ingredients except the oil into a bowl and whisk well. Add a pinch of salt and pepper, then add the oil and mix until emulsified. Set aside.

4. Getting Ready to Serve

Take the garlic out of the pan, squeeze the pulp into a sieve placed over the stuffing bowl. Slice the roasted lemon in half and squeeze the juice over the garlic. Run the garlic and juice through the sieve with the back of a spoon.

Mash the entire contents of the bowl with a potato masher,  add 1 tablespoon of the dressing. Mix well, then transfer to a serving bowl and drizzle with a little extra olive oil.

Then add 2 tbsp. Of the dressing to the salad, toss, taste, and adjust the seasoning to taste, adding a little more dressing if you need.

Serve immediately with roasted chicken and stuffing.

Roast Chicken with Chickpea Stuffing

Roast Chicken with Chickpea Stuffing

Course: MainCuisine: French

  • Servings
  • 4servings
  • Prep time
  • 15minutes
  • Cooking time
  • 1hour 
  • 30minutes

INGREDIENTS

  • 1 large chicken about 4.5 lb. without giblets
  • 1 Bunch Tarragon, Leaves chopped
  • 1 cup butter, room temp
  • 3 Bulbs of garlic, horizontally cut in half
  • 1.5 oz. Olive oil
  • Sea salt to taste
  • Ground black pepper to taste
  • For the Stuffing
  • 1 can 15 oz. chickpeas, rinsed
  • 2 red peppers, sliced
  • 1 lemon, zested
  • 3 thyme sprigs, leaves only
  • 3 tbsp Olive oil
  • For The Salad
  • 1 Head butter lettuce
  • 1 Red Italian Lollo Rosso lettuce
  • 4 oz. Baby Spinach Leaves
  • 1 Avocado, Chopped
  • For The Dressing
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 6 tbsp. virgin olive oil

DIRECTIONS

  • Preheat the oven to 400°F.
  • Season with salt and pepper inside of the chicken. Put tarragon and butter in a bowl and mix well until combined. Season with salt and pepper. Loosen the chicken skin by gently pushing your fingers underneath its skin. Then push the tarragon butter under the loosened skin so covering the whole crown.
  • Make the stuffing
  • Place the chickpeas into a bowl, season with salt and pepper and add the chilies, lemon zest, thyme leaves and a dash of olive oil. Good mix. Spoon the chickpea mixture inside the chicken cavity and place the whole lemon at the entrance.
  • Put the garlic heads, cut side down, in a roasting tin. Place the chicken on top and drizzle with olive oil. salt, pepper the outside of the chicken and roast for 10-15 minutes, until turning golden and beginning to crisp up. Reduce the heat to 375°F and continue roasting for 1¼-1½ hours, until cooked through and golden all over.
  • Take lemon from the inside cavity of the bird and spoon the stuffing into a large bowl. Place the chicken on a warm platter, cover loosely with foil and set aside to rest for 10-15 minutes.
  • Making Salad and Dressing
  • Separate all the lettuce leaves and tear any really large ones into pieces. Place in a salad bowl along with the spinach and avocado.
  • Then put all the dressing ingredients except the oil into a bowl and whisk well. Add a pinch of salt and pepper, then add the oil and mix until emulsified. Set aside.
  • Take the garlic out of the pan then squeeze the pulp into a sieve placed over the bowl of stuffing. Slice the roasted lemon in half and squeeze the juice over the garlic. Run the garlic and juice through the sieve with the back of a spoon. Mash the entire contents of the bowl with a potato masher,  add 1 tablespoon of the dressing. Mix well, then transfer to a serving bowl and drizzle with a little extra olive oil.
  • Then add 2 tbsp. of the dressing to the salad, toss, taste and adjust the seasoning to taste, adding a little more dressing if you need.
  • Serve immediately with roasted chicken and stuffing.

Health Benefits Of Chicken Breast

The chicken breast is a lean cut of meat taken from the pectoral muscle on the underside of the chicken. Each whole chicken contains one chicken breast with two halves, which are typically separated during the butchering process and sold as individual breasts. Given its desirable white meat and health benefits, boneless chicken breast meat is the most expensive cut of chicken in comparison to chicken thighs, wings, and drumsticks.

This versatile cut can be grilled, baked, roasted, fried, barbecued, and boiled in countless ways. No matter the cooking method, chicken should always be handled with care, and the areas, utensils, and hands that have been in contact with the raw chicken should be washed thoroughly with soap and hot water to prevent food safety risks.

Chicken Breast Nutrition Facts

The chicken breast is a particularly healthy part of this already nutritious bird, as it is low in fat and a good source of protein. The majority of chicken fat is concentrated in the skin, so chicken breasts are typically sold skinless and boneless.

According to the USDA, the average 4-ounce serving size of raw boneless skinless chicken breast contains approximately:

  • 1. 110 calories
  • 2. 26 grams of protein
  • 3. 1 gram of fat
  • 4. 75 milligrams of cholesterol
  • 5. 85 milligrams of sodium

In comparison, the same portion of skin-on chicken breast—like that of a rotisserie chicken—contains 172 calories, 9.3 grams of total fat, and slightly reduced levels of protein. On average, one small chicken breast contains 55 percent of a person’s recommended protein intake, based on the suggested daily values for a 2,000 calorie diet. The exact nutritional value and calorie count of an individual chicken breast can fluctuate depending on the size and whether the bird was pasture raised, free range, cage free, or caged.

What Are the Health Benefits of Chicken Breast?

This type of poultry is an excellent source of lean protein. Chicken is also a good source of vitamin B, vitamin D, calcium, iron, zinc, and trace amounts of vitamin A and vitamin C.

In comparison to most red meats, chicken contains two to three times more polyunsaturated fat and monounsaturated fat—healthier fats than those found in red meat. Chicken also has a total carbohydrate count of 0, no trans fat, and is low in sodium. It is not a source of dietary fiber.

Nutritional and Flavor Differences Between White and Dark Meat

There are two types of meat in every chicken—white and dark meat—which vary in color, flavor, and nutritional value. These distinctions are due to the type of muscle and use of that muscle. Dark meat comes from the chicken legs, which are put to work frequently and require more oxygen, whereas white meat comes from the parts of the chicken that get less exercise, like the breast and chicken wings.

Dark and white meat chicken are both equally good sources of protein and B vitamins, however they differ in calories, fat content, and minerals. While white meat has less fat and fewer calories than dark meat, the majority of chicken fat lives in the skin rather than the meat, so the main source of fat and calories of dark meat chicken comes from the skin that covers pieces like the drumsticks and thighs. Dark meat chicken tends to be juicier and a better source of iron and zinc due to the increased oxygenation of those muscles.

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