Rinse the chicken under cold running water; drain. Salt and pepper
inside of chicken cavity. Melt 1 tablespoon butter and add 1/4 teaspoon each of cinnamon,
cumin and coriander. Brush mixture over chicken. Tie up legs securely with butcher's string,
set chicken on rack set into roasting pan and add 1/2 cup chicken broth. Roast for 30
While chicken is roasting, in a large saucepan over medium heat, melt 1
tablespoon butter. Stir in onion and saute for 5 minutes, until translucent. Stir in remaining
spices and let them cook for about 1 minute, until aroma is released. Add the mushrooms,
parsnips and carrots; cook until all vegetables are tender and any excess liquid has
evaporated, about 6 minutes. Remove from heat and stir in hazelnuts, bread crumbs and
remaining chicken broth; add salt and pepper. Place in ceramic or glass casserole dish.
Reduce oven temperature to 350°F. Place stuffing in oven and
continue to roast chicken for another hour and 15 minutes, until meat thermometer registers
180°F when inserted between thigh and breast. Check the roasting pan periodically as the
chicken cooks; if pan becomes dry, add water, several tablespoons at a time. When done, remove
the chicken to a serving platter and cover with foil.
Skim the fat off the juices left in roasting pan. Set pan over low heat
on hot plate, add sherry, stirring to scrape off any bits of chicken stuck to the pan. Stir in
flour to slightly thicken; simmering for about 1 minute.
Pour the pan juices into a gravy boat or small pitcher. Uncover
chicken; remove string from legs; carve and serve with gravy and stuffing.
Recipe courtesy of the National Chicken Council
Serving Size 1 serving
Calories from Fat 179 (35%)
% Daily Value*
32%Total Fat 21g
Polyunsaturated Fat 3.6g
Monounsaturated Fat 9.3g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.