Athenian Roast Stuffed Chicken Recipe - Cooking Index
Athenian Roast Stuffed Chicken Recipe - Cooking Index
| Rice and nut stuffing - see recipe | ||
| 6 lbs | 2724g / 96oz | Roasting chickens |
| Salt and freshly ground pepper - to taste | ||
| 1 cup | 237ml | Dry white wine and water |
| Melted butter - for basting | ||
| Lemon wedges - for garnish |
Prepare stuffing. Preheat oven to 350 degrees. Wash chickens inside and out; dry thoroughly. Sprinkle cavities with salt and pepper and fill with stuffing; secure openings closed with skewers and truss legs together with kitchen twine. Place chickens in a large roasting pan. Pour wine over chickens and pour the water into roasting pan. Roast chickens, basting frequently with butter, until tender (about 1 1/2 hours).
Remove chickens to a heated platter. Cover loosely with foil and let rest 10 minutes. Pour pan juices into a small pan and heat to serving temperature; adjust seasoning with salt and pepper. Pour into a serving bowl. Remove skewers and twine from chickens; scoop out stuffing into a serving bowl. Cut chicken in serving pieces and arrange on platter; garnish with lemon wedges. Serve pan juices and stuffing alongside.
Source:
Cole Publishing Group Recipe Collection
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