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1 oven stuffer roaster |
salt and pepper to taste |
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1/3 C Grand Marnier or other orange liqueur |
1 Tbl. crushed dried rosemary |
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1/3 C orange juice |
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Wash and dry the bird well. Stuff with your favorite stuffing, if desired. Truss bird and place in a roasting pan. Mix remaining ingredients and pour over the bird. Place in a preheated 400 F oven for 20 minutes. Reduce heat to 350 F and continue cooking until done, adding water to the pan as needed and basting bird with juices frequently. Remove bird from the pan and keep warm. Deglaze pan and separate the fat from the gravy. Thicken gravy if necessary. Adjust seasonings. Serves 4-6. Serve with a dry red, but one with "sweet fruit" such as a medium Zinfandel, a fine Pinot Noir or a mature red Burgundy.
Herb Stuffed Chickens
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2 chickens, 2 lb. each |
1/3 C softened butter |
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1 C Italian parsley, finely chopped |
3/4 tsp. salt |
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1/4 C chives, finely chopped |
melt butter (optional) |
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3/4 tsp. tarragon, finely chopped |
salt and pepper to taste |
Halve the chickens. Wash and dry well. Combine parsley, chives, tarragon, softened butter and salt. Work into a smooth paste. Loosen the skin covering the breast of the chickens by slipping your fingers beneath the skin and stuff each with enough of the herb mixture to completely cover the breast meat. Brush the halves on all sides with the melted butter, if desired, and arrange skin side up in a baking pan. Sprinkle with salt and pepper. Bake at 400 F for 35 minutes, basting frequently with the pan juices. Serves 4. Serve with a good Sauvignon Blanc, Loire Valley white or crisp Chardonnay or Macon that is lightly oaked if at all. A good (French) Chablis would be great!
Duck a l'Orange
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1 5-6 lb. duckling |
1 C chicken stock |
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salt |
juice of 1 small lemon |
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pepper |
juice of 4 oranges |
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1 C dry white wine |
rind of 2 bitter oranges, julienned |
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1 Tbl. sugar |
2 oranges, sliced and blanched |
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1 Tbl. white vinegar |
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Preheat oven to 400 F. Wipe duck with a damp
cloth, prick well with a fork and rub with salt and pepper. Roast
for 15 minutes. Lower heat to 350 F. Continue roasting, allowing
20 minutes per pound, basting several times with wine.
In a small pan melt the sugar and blend in the vinegar until it
caramelizes. Remove the duck from the oven and keep warm. Skim
fat from the pan. To the remaining liquid, slowly add the stock,
scraping the bottom of the pan. Blend in the juices, brandy and
vinegar caramel. Cook over low heat for 10 minutes.
Arrange duck on a large heated platter. Pour sauce over it.
Sprinkle with orange rind and surround with the orange slices.
Serves 2-3. Serve with a dry red, but one with "sweet
fruit" such as a Zinfandel, a fine Pinot Noir or a mature
red Burgundy.
Chicken with Wild Rice and Mushrooms
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2/3 C wild rice |
2 Tbl. chopped chives |
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1 1/3 C long grain white rice |
2 Tbl. chopped green pepper |
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4 C water |
2 Tbl. chopped red pepper |
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1 tsp. salt |
2 Tbl. grated onion |
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1 lb. boned chicken breast |
3/4 lb. thinly sliced mushrooms |
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2 Tbl. oil |
salt and black pepper |
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2 Tbl. butter |
nutmeg |
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2 Tbl. chopped fresh flat parsley |
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Clean, wash and dry chicken breasts. Wrap and
place in freezer. Wash wild rice in several changes of cold water
and drain. Place in saucepan with water and salt. Cover and bring
to a boil. Lower heat to simmer and cook 15 minutes. Add white
rice and cook another 15 minutes, or until done.
Meanwhile, remove chicken from freezer and slice thinly. In a
large skillet, sauté parsley, chives, peppers and onions in
butter and oil for 3 minutes. Add the mushrooms and sauté,
stirring, for 3 more minutes. Add the chicken slices and stir
until cooked through. Season to taste with salt, pepper and
nutmeg. Stir in rice, mix well and serve. Serves 4. This
flavorful dish requires a rich white such as a top Chardonnay or
white Burgundy; or a light to medium red such as a basic Côtes du Rhône, a Chianti or a nice Pinot Noir.
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