Pate and Aged Old Cheddar on Glutino crackers
Roast Chicken with Mushroom-Onion Stuffing
Gravy, Garlic Creamed Potatoes, and Peas.
Broccoli Slaw with Apples, Pecans finished with a Creamy Dressing
Additions & Substitutions
Whole chicken (3 – 5 pounds)
Few Sprigs of rosemary or thyme, optional
Olive oil or butter
Salt and pepper
Preheated oven 325 F. Roasting time : 20 – 25 minutes per pound
Preheat oven 325° F
Rinse the chicken.
Dry the chicken.
Add the lemon, and sprigs of herbs to the chicken cavity.
Rub the outside of the chicken with olive oil.
Sprinkle the outside with salt and pepper.
Roast 20 – 25 minutes per pound.
Breast side down, roast one hour this way, turn and baste.
Check and baste about every half hour.
1/2 cup butter (olive oil or half and half)
1/4 cup onion, finely chopped
2 cups mushrooms (I prefer cremini or portobello), chopped
4 cups Gluten Free breadcrumbs, (I cubed Gluten Free bread slices)
1/2 tsp nutmeg, preferably fresh grated
1/2 tsp salt
1/4 tsp ground black pepper
Optional: 1/4 cup chicken broth, if using bread cubes.
Heat butter in a frypan on a medium high, add chopped onions, sauté until starting to soften add mushrooms and nutmeg.
Stir to coat with oil continue cooking until soft.
Turn heat off.
Set aside the cooked onions, and mushrooms.
In a large bowl add your bread cubes or breadcrumbs, add your mushroom mixture.
Optional: If you want a moisture stuffing add your broth.
Lightly oil a medium size casserole dish, add stuffing.
Stuffing takes approximately 1 hour.
Set the casserole dish in the oven the last hour of roasting the chicken.