Spiced Roast Chicken

Recipe from Vice President's Residence

Adapted by Marian Burros

Published July 6, 1993

Total Time
2 hours
Rating
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—Marian Burros

Featured in: EATING WELL; Tipper Gore Triumphs in a Personal Campaign

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Ingredients

Yield:6 servings

FOR THE MUSHROOM STUFFING

  • 1 tablespoon olive oil

  • 1 cup onions, finely chopped

  • 1 teaspoon garam masala (see note)

  • 4 ounces fresh mushrooms, chopped

  • 1 cup coarsely grated parsnips

  • 1 cup coarsely grated carrots

  • ¼ cup minced walnuts

  • 2 teaspoons chopped fresh thyme

  • 1 cup fresh white bread crumbs

  • 1 egg, beaten

  • Salt and pepper to taste

FOR THE CHICKEN

  • 1 chicken, about 3 ½ pounds

  • 1 tablespoon margarine

  • ⅔ cup Marsala wine

  • Fresh thyme and watercress sprigs for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

25 grams carbs; 225 milligrams cholesterol; 789 calories; 20 grams monosaturated fat; 12 grams polyunsaturated fat; 13 grams saturated fat; 49 grams fat; 1 gram trans fat; 4 grams fiber; 1030 milligrams sodium; 55 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare stuffing: In a large nonstick saucepan, heat olive oil. Add onion and saute over medium heat 2 to 3 minutes or until softened. Stir in garam masala and cook 1 minute. Add mushrooms, parsnips and carrots and cook 5 minutes, stirring constantly. Remove from heat. Stir in remaining stuffing ingredients.

  2. Step 2

    Stuff and truss chicken. Place chicken breast-side down on a rack in a roasting pan. Add ¼ cup water to the pan. Roast 45 minutes. Turn chicken breast-side up and dot with margarine. Roast about 45 minutes or until a meat thermometer inserted in thickest part of breast (not touching bone) registers 185 degrees. Transfer to a platter and let stand for 20 minutes. Keep warm.

  3. Step 3

    Pour off and discard fat from roasting pan. Add Marsala to remaining cooking juices, stirring to scrape up any browned bits. Boil over high heat 1 minute to reduce slightly. Adjust seasoning.

  4. Step 4

    Remove skin and carve chicken. Garnish with thyme and watercress sprigs. Serve with stuffing, flavored meat juices and seasonal vegetables.

Tip

  • Garam masala is a combination of spices available in Indian markets.

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Credits

Adapted from Vice President's Residence

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