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LOCATION: Recipes >> Poultry >> Pot Roasted Chicken 03

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Pot-Roasted Stuffed Chicken

4 lb roasting chicken
1/2 lb fresh spinach
2 tsp salt
3 Tbsp butter
1/2 lb mushrooms, chopped
1/2 cup parsley, chopped
2 cloves garlic, crushed
2 tsp basil
2/3 cup fine dry French-bread crumbs
1/4 tsp pepper
1 egg
1/3 cup Romano cheese, grated
flour
2 Tbsp olive oil
1/2 cup onion, chopped
1/2 cup chicken broth or 1/3 cup brandy and 1/3 cup sauterne
1/2 cup tomato juice

Wash and drain spinach. Season with 1/2 teaspoon salt and cook,
covered, in only the water that clings to the leaves, until just
wilted.

Drain, chop coarsely and set aside. melt 1 tablespoon butter in a
skillet. Add the mushrooms, parsley, 1 clove of garlic and 1
teaspoon basil. Saute for 5 minutes. Mix into the spinach and add
the bread crumbs. Season with 1 teaspoon salt and 1/8 teaspoon
pepper. Rinse the chicken under cold running water. When the stuffing
is cooled, stir in the slightly beaten egg and the cheese. Fill
the chicken with this. Skewer or lace the bird shut. Salt and pepper
slightly and dredge in flour.

Melt 2 tablespoons butter with the olive oil in a Dutch oven. Brown
the bird on all sides. Remove from kettle. Brown the onion, 1
teaspoon basil and 1 clove garlic for 5 minutes. Pour in the chicken
broth or brandy and sauterne. Also add the tomato juice, 1/4 teaspoon
salt and 1/8 teaspoon pepper. Cook for another 5 minutes. Add the
chicken, cover and cook in a moderately slow oven, 325F for 1-1
1/2 hours. Baste several times, skim off fat and add water if
necessary.

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