MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Deluxe Roast Chicken with Bread Sauce
Categories:
Yield: 4 Servings
3/4 c Butter
1 lg Onion; chopped
2 c Fresh bread crumbs
2 tb Chopped cooked ham
1 tb Chopped parsley
1 ts Thyme
1/8 ts Grated lemon rind
1 Egg; beaten
Salt and pepper to taste
6 lb Roasting chicken
4 ts Vegetable oil
2 c Chicken stock made from
.. giblets
4 sl Bacon; halved, rolled up and
.. skewered
8 Italian sausages
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2 Cloves
1 Onion
1 c Milk
1/2 Bay leaf
1 Sprig parsley
1/8 ts Nutmeg
6 Peppercorns
1 c Fresh breadcrumbs
1 tb Butter
2 tb Light cream
Salt to taste
Preheat oven to 400°.
Melt 1/4 cup butter in saucepan. Add half the
chopped onion and sauté 3-4 minutes, until
softened. Combine with bread crumbs, chopped ham,
herbs and grated lemon rind. Add enough beaten egg
to make a fairly moist mixture. Season with salt
and pepper. Spoon stuffing into cavity of chicken.
Put remaining onion and some salt and pepper into
neck along with some butter. Fold skin flap under
wings and skewer and sew to hold in place. Rub
remaining butter over chicken and sprinkle with
salt and pepper. Heat oil in roasting pan. When
hot, add chicken, baste thoroughly, then cover
with foil. Roast, basting every 15 minutes and
turning chicken from side to side. Allow 20
minutes per pound. During last 15 minutes of
cooking time, remove foil to allow chicken to
brown. Transfer to serving dish and keep warm
while preparing gravy. Pour off fat from roasting
pan. Pour in remaining chicken stock and bring to
a boil. For more flavor, reduce liquid by boiling.
Bread Sauce:
Stick cloves into onion. Place onion, milk, herbs
and peppercorns in saucepan. Cook gently 20-30
minutes without boiling. Place breadcrumbs in
saucepan. Strain milk over breadcrumbs; heat,
stirring constantly, until creamy. Stir in butter,
cream and salt; serve hot. Preheat broiler. Broil
bacon and sausages until crisp. Serve chicken
surrounded by bacon rolls and sausages. Serve
chicken gravy and bread sauce separately.
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