*  Exported from  MasterCook  *

                     Roast Chicken With Spiced Mushrooms

Recipe By     : Neighborhood Shopping, Dec 4, 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       lb           Roasting chicken
     3/4   c            Dry sherry
   1       tb           Flour
     1/4   ts           Salt
     1/4   ts           Pepper -- freshly ground
                        Stuffing:
   1       md           Onion -- finely chopped
   8       oz           Mushrooms -- finely chopped
   2       tb           Butter -- divided
   1       c            Chicken broth -- divided
     1/2   ts           Ground cinnamon -- divided
     1/2   ts           Ground cumin -- divided
     1/2   ts           Ground coriander -- divided
   1       c            Parsnips -- coarsely grated
   1       c            Carrots -- coarsely grated
     1/2   c            Hazelnuts -- lightly toasted,
                        - finely chopped
   1       c            Bread crumbs -- lightly toasted
     1/8   ts           Salt
     1/8   ts           Pepper -- freshly ground

  Preheat oven to 400°F. Rinse the chicken under cold running water;
  drain. Salt and pepper inside of chicken cavity. Melt 1 tb butter
  and add 1/4 ts cinnamon, cumin, and coriander. Brush mixture over
  chicken. Tie up legs securely with butcher's string, set chicken on
  rack set into roasting pan and add 1/2 cup chicken broth. Roast for
  30 minutes.
  
  While chicken is roasting, in a large saucepan over medium heat
  melt 1 tb butter. Stir in onion and saute for 5 minutes, until
  translucent. Stir in remaining spices and let them cook for about
  1 minute, until aroma is released. Add the mushrooms, parsnips, and
  carrots; cook until all vegetables are tender and any excess liquid
  had evaporated, about 6 minutes. Remove from heat and stir in
  hazelnuts, bread crumbs, and remaining chicken broth; add salt and
  pepper. Place in ceramic or glass casserole dish.
  
  Reduce oven temperature to 350°F and continue to roast chicken for
  another 1 hour and 15 minutes, until meat thermometer registers
  180°F when inserted between thigh and breast. Place stuffing in
  oven to cook during last 30 minutes of roasting. Check the roasting
  pan periodically as the chicken cooks; if pan becomes dry, add
  water, several tablespoons at a time. When done, remove the chicken
  to a serving platter and cover with foil.
  
  Skim the fat off the juices left in roasting pan. Set pan over low
  heat on hot plate, add sherry, stirring to scrape off any bits of
  chicken stuck to the pan. Stir in flour to slightly thicken;
  simmering for about 1 minute. Pour the pan juices into a gravy boat
  or small pitcher. Uncover chicken; remove string from legs; carve
  and serve with gravy and stuffing.

  Yield: 6 Servings
  
  Typed by: Bobbie Beers
 

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