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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink
recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for
the kids, or entertaining friends at home. Each recipe promises a completely different
taste experience, and all are really easy-to-make.
Roast Chicken with Raisin Stuffing
By Rebecca Garcia
Instead of serving turkey with cranberry sauce or berries, why not surprise your
guests this holiday season with a raisin stuffed roastchicken? Raisins are a tasty
contrast to almost everything – try adding raisins to appetizers, main courses, desserts,
and you'll know what I mean.
I like to use raisin in my cooking as they add texture, a little sweetness and helps
to prevent dryness in meat dishes. In addition to that, raisins are fat free, cholesterol
free and very low in sodium – just perfect for the holiday season!
I've a roast chicken recipe that's really easy and yet scrumptious. It's so scrumptious
that your guests will think you labored over it! How does that sound? Let's get our
Roast Chicken with Raisin Stuffing Recipe
1 large chicken (approximately 3½ pounds)
3½ teaspoons butter, melted
mixture rosemary, thyme and oregano.
1 teaspoon salt
½ teaspoon white pepper powder
1½ cups raisins
⅔ pounds sausage meat or
sausage stuffing (pork or beef)
½ cup diced celery
1 large onion, finely diced
4½ tablespoons butter
½ teaspoon salt
2 tablespoon finely chopped parsley
½ teaspoon white pepper powder
3 cups freshly chopped breadcrumbs
¼ to ½ cups milk
1 chicken liver and giblet
½ stick celery
2 cups chicken stock or water
1 tablespoon flour
2 tablespoons butter
salt and pepper, to taste
How to cook roast chicken with stuffing
Melt the butter for the stuffing in a skillet and add the onions. Saute onions until
translucent and then add celery and raisins. Saute until wilted. Throw in parsley
and give it toss.
If you're using sausages, squeeze the meat out of the casing and mix the meat with
raisin mixture, salt and pepper.
Now, add in breadcrumbs and milk, and mix well. Stuff the raisin stuffing into the
whole chicken cavity. Rub salt and pepper all over, and a sprinkling of rosemary,
thyme and oregano. Pour melted butter over the chicken.
Place whole chicken in a roasting pan and roast in a preheated oven at 345°F for
approximately 1 hour. Baste with butter dripping and sauce every 15 minutes or so.
Continue to roast until the chicken is golden brown in color.
Meanwhile, let's make the gravy. Boil chicken liver and giblet with carrot, onion,
celery and chicken stock or water, whichever you're using, for 1 hour.
When the chicken is ready, remove from the roasting pan, add ½ cup of the stock to
the pan and boil for 4 minutes, and strain.
Heat up a saucepan and add butter. When it's melted, add flour and saute until well
mixed. Add the gravy from the roasting pan together with the remaining stock. Boil
and season with salt and pepper to taste.
Viola, a tender juicy raisin stuffed roasted chicken on your dinner table to impress