RisaG posted 01-08-99
* Exported from MasterCook *
Roasted Chicken with Oregano Bruschetta Stuffing
Recipe By : Tribeca Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Stuffing:
2 medium loaves of French Bread or Italian Bread -- cut in chunks
2 egg
3 cups chicken stock
1 cup fresh oregano leaves or 1 tbsp dried
1 cup parsley leaves or 1 tbsp dried
2 cloves garlic
1/2 cup Parmesan cheese -- grated
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper
Chicken
4 (2 lb) roasting chickens
2 heads garlic
2 lemons -- halved
1 bunch fresh oregano or 4 tbsp dried
4 tbsp olive oil
1 1/2 tbsp salt
2 tsp black pepper
The stuffing can be made and baked one day in advance and then stored,
covered, in the refrigerator. Bring it to room temperature and then reheat the casserole in a 300°F oven for 10 minutes. Place it in the oven as you remove the roasted chickens; that way, the timing should be perfect.
To make the stuffing: Preheat the oven to 350°F. Break the bread into pieces and toast them on a baking sheeet until they are dry and slightly brown. Remove from the oven but
leave the oven on.
Butter the inside of a large casserole dish and set it aside.
Combine the eggs and chicken broth in a large glass or ceramic bowl. Set aside.
Place the fresh oregano (or dried oregano and parsley), garlic, and parmesan cheese in the bowl of a food processor. Chop and
combine them, using a pulse action. Then add the olive oil while the food processor is running.
Add this mixture to the egg and chicken stock mixture. Season with salt and pepper and toss in the bread. Spoon the stuffing into the prepared casserole dish and bake for 1 hour, until the top is brown and crusty.
To roast the chicken: Preheat the oven to 400°F. Rinse the chickens and pat them dry with paper towels. Place half a head of garlic, half a lemon, and one-fourth of the oregano inside each chicken.
Rub the outside of each chicken with olive oil. Sprinkle each one with salt and pepper.
Place the chickens in a large roasting pan and roast for 1 hour. Remove from the oven and let the chickens cool for 5 minutes. Carve them and serve immediately with the piping hot stuffing.
Yield: 8 servings.
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