Celebration Roast Chicken

Name: Celebration Roast Chicken
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 serving(s)
Ingredients: 2 cups fresh white breadcrumbs; 1 lemon, zest of, finely grated; 2 tablespoons fresh lemon juice; 1/3 cup fresh parsley, chopped; 1 teaspoon dried thyme or 1 teaspoon dried sage; 1 beaten egg; salt and pepper; 4 lbs roasting chickens; 2 tablespoons canola oil; salt & freshly ground black pepper; 2 tablespoons all-purpose flour; 2 cups hot chicken stock; 2 tablespoons fresh lemon juice

Submitted by Pinaygourmet 345142

"The lemon-flavoured gravy and the mixed herb stuffing transforms this regular roast into a magical dish."

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Ready In:: 2hrs 30mins
Ingredients:: 13
Serves:: 4

ingredients

Lemon-herb stuffing
2 cups fresh white breadcrumbs
1 lemon, zest of, finely grated
2 tablespoons fresh lemon juice
¹⁄₃ cup fresh parsley, chopped
1 teaspoon dried thyme or 1 teaspoon dried sage
1 beaten egg
salt and pepper
Chicken(use 2 cups of lemon-herb prepared stuffing)
4 lbs roasting chickens
2 tablespoons canola oil
salt & freshly ground black pepper
2 tablespoons all-purpose flour
2 cups hot chicken stock
2 tablespoons fresh lemon juice

directions

Lemon-herb stuffing:
Stir in the lemon zest, lemon juice, parsley, and salt and pepper to the breadcrumbs, then add the beaten egg and mix well.
If your family wants extra stuffing, you can double the recipe then reserve half and dot the top with butter and bake in the oven with the chicken for the last 30 minutes of roasting time.
Roast Chicken:
Spoon the stuffing into the neck cavity of the chicken, fold over the flap of skin, and secure with the wings.
Set the chicken in a roasting pan just big enough to hold it, brush it all over with the oil, and sprinkle with salt and pepper.
Roast in a preheated 350F oven for 1 3/4 hours or until the juices run clear, basting occasionally and covering with foil if skin is too brown.
Remove from pan and let stand for 10 minutes. Pour off all but 1 tbsp fat from the pan.
Set the pan on top of the stove, add the flour, and stir over moderate heat for 1-2 minutes.
Add the stock and lemon juice and stir until thickened.
Taste for seasoning, adjust if necessary.
Carve the chicken and serve at once, with the gravy passed separately.

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RECIPE SUBMITTED BY

Pinaygourmet 345142

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.

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