Best Roasted Boiled Chicken Recipes

Boiled, Stuffed and Roasted Chicken image

Provided by Angela Sara

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large roasting chicken
3 ounces butter
salt and pepper
1 lb beef or 1 lb lamb, minced
3 tablespoons olive oil
salt and black pepper
4 ounces blanched almonds, halved
2 ounces pine nuts
4 -5 ounces cooked rice
2 -3 ounces butter, for roasting

Steps:

Clean the chicken and place in a deep saucepan and cover with water.
Add salt, pepper and butter.
Bring to the boil skimming away any scum.
Simmer in the water for about 3/4 hr, or until nearly tender.
Allow to cool a little.
Stuffing.
Fry the minced meat in 2 tbsp oil until browned and season to taste with salt and pepper.
In a separate pan heat the remaining oil or butter and fry the almonds and pine nuts for 2-3 mins.
Mix the meat, nuts and rice and taste for seasoning.
Stuff the chicken tightly with this mixture and secure with a skewer.
Roast the stuffed chicken, brushed with butter, in a slow oven (160c/325F/Gas Mark 3) for 30 mins, or until it is a beautiful golden colour.

Roasted Boiled Chicken image

Number Of Ingredients 12

1 chicken (3 1/2 to 4 pounds)
1 carrot
1 rib celery
1 onion, peeled
4 or 5 sprigs parsley
salt
2/3 cup plain bread crumbs
1/3 cup freshly grated Parmigiano-Reggiano
1/2 teaspoon dried oregano, crumbled
2 or 3 tablespoons olive oil
2 tablespoons lemon juice
Freshly ground black pepper

Steps:

1 Tuck the wing tips behind the back. Place the chicken in a large pot and add cold water to cover. Bring the liquid to a simmer and cook 10 minutes. Skim off the foam with a large spoon. 2 Add the carrot, celery, onion, parsley, and salt to taste. Cook over medium-low heat until the chicken is tender when pierced with a fork in the thickest part of the thigh and the juices run clear, about 45 minutes. Remove the chicken from the pot. (You can add more ingredients, such as meat or chicken trimmings, to the broth and cook it for another 60 minutes or so. Strain and refrigerate the broth or freeze for soups or other uses.) 3 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a large baking pan. 4 On a plate, mix the bread crumbs, cheese, oregano, olive oil, lemon juice, and salt and pepper to taste. 5 With heavy kitchen shears, cut the chicken into serving pieces. Dip the chicken in the crumbs, patting them to adhere. Place the chicken in the prepared baking pan. 6 Bake 30 minutes or until the crust is browned and crisp. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves