Szechuan Roasted Chicken with Stuffing
Refreshing orange slices placed under the skin temper the spicy Szechuan seasoning used in this roast chicken recipe.
Prep Time:
25 mins
Total Time:
2 hrs 37 mins
Servings:
Makes 8 servings.
Ingredients
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Chicken:
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3 teaspoons Szechuan Seasoning Blend
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1 teaspoon salt
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1 oven-stuffer roaster chicken (about 6 to 7 pounds), giblets and neck removed and saved for other uses
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1 orange, sliced
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Stuffing:
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1/4 cup (1/2 stick) unsalted butter
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1 medium-size onion, sliced
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1 large red sweet pepper, seeded and sliced
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4 cups chicken broth
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1 teaspoon Szechuan Seasoning Blend
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1 package (14 ounces) packaged herb-and-butter-flavored bread cubes for stuffing
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1 can (8 ounces) sliced water chestnuts, drained
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2 tablespoons soy sauce
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Grated rind of 1 orange (about 2 teaspoons)
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2 scallions, sliced, for garnish
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Gravy:
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2 tablespoons plus 1 teaspoon all-purpose flour
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1 can (14.5 ounces) chicken broth plus enough water to make 2 cups liquid
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1/4 cup orange juice
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1/4 teaspoon salt
Directions
1.
Heat oven to 450 degrees F.
2.
Chicken: In small bowl, mix together Szechuan Seasoning Blend and salt. With fingers, gently loosen skin on legs and breasts of chicken, taking care not to tear skin. Rub seasoning mixture on meat under skin, over inside of cavity and over skin. Place orange slices under skin, and any remaining slices in cavity of chicken. Place chicken on a roasting rack in large flame-proof roasting pan.
3.
Roast in 450 degree F oven for 30 minutes. Lower oven temperature to 350 degrees F. Roast another 90 minutes or until instant-read thermometer inserted in thickest part of thigh without touching bone registers 170 degrees F. Remove from oven. Cover chicken loosely with foil; let stand in warm place 10 minutes (temperature will increase to 180 degrees F).
4.
Stuffing: When chicken is nearly done, in large skillet, melt butter over medium heat. Add onion; saute 3 minutes. Add sweet red pepper; saute 2 minutes. Stir in broth and Szechuan Seasoning Blend. Bring to simmering. Remove from heat; stir in bread cubes, water chestnuts, soy sauce and orange rind. Cover; let stand 5 minutes.
5.
Gravy: Meanwhile, pour off all but 2 tablespoons fat from roasting pan. Stir in flour. Place roasting pan over medium heat; cook 1 minute, scraping up any browned bits from bottom of pan. Stir in chicken broth, orange juice and salt; whisk until smooth. Simmer until thickened, whisking occasionally, about 5 minutes. Strain gravy; keep warm.
6.
Just before serving, fluff stuffing with a fork. Garnish stuffing with scallions; serve with chicken and gravy. Makes 8 servings.
Nutrition information
Calories 621, Total Fat 36 g, Saturated Fat 11 g, Cholesterol 198 mg, Sodium 1427 mg, Carbohydrate 23 g, Fiber 4 g, Protein 51 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Balsamic Vegetable-Stuffed Roasted Chicken
The balsamic vinegar in the stuffing causes the chicken to become very dark as it roasts. It may look burned, but it won't be--it will taste delicious, and the skin will be very crisp from the high heat. For the best results, dice the vegetables as finely and consistently as you can. You can make the stuffing and store it at room temperature up to two hours ahead.
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