Chicken and Egg - Janice Cole [91]
By the middle of the afternoon, the hens are ready for another nap, followed by a thorough preening. Mine like to do this on the deck railing, where they can survey their kingdom. Then they come running for treats, ready to fill up for the long night.
When twilight appears, like clockwork, the chickens head back to the coop, where they perch on the roosting bars, tuck their head under their wings, close their eyes, and fall asleep.
Holiday Roast Chicken with Cranberry-Fig Stuffing
For small holiday celebrations, a roast chicken is as celebratory as turkey, but much easier to handle and quicker to prepare. The traditional bread stuffing is accented with fruits of the season, for a colorful side dish.
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Preheat the oven to 400°F. Butter an 8-inch square glass or ceramic baking dish or coat with nonstick cooking spray. Spread out the bread cubes in a single layer on a large, rimmed baking sheet and bake for 5 minutes or until slightly dry. Cool and transfer to a large bowl (see Note).
Meanwhile, melt 2 tablespoons of the butter in a small skillet and cook the shallots for 1 minute, stirring frequently. Pour over the bread. Toss in the cranberries and figs. Moisten the bread with the broth. Stir in the egg, sprinkle with the parsley, 1 tablespoon of the thyme, and ¼ teaspoon each of the salt and pepper, and toss until well blended. Reserve 1 ½ cups of the stuffing for the chicken and place the rest in the baking dish. Cover with foil (see Note).
Place a roasting rack in a shallow roasting pan. Oil the roasting rack or coat with nonstick cooking spray. Tuck the chicken wing tips behind the chicken. Spread the remaining 1 tablespoon of butter over the chicken. Sprinkle with the remaining 1 tablespoon of thyme, ½ teaspoon of salt, and ¼ teaspoon of pepper. Spoon the reserved stuffing into the chicken cavity so that it’s filled loosely. If the chicken cavity will not hold all of the reserved stuffing, add any remaining to the baking dish.
Bake the chicken for 60 to 70 minutes or until the internal temperature of the chicken at the thickest point of the thigh (without touching a bone) registers 175°F and the temperature of the stuffing inside the chicken registers at least 165°F.
About 15 minutes before the chicken is ready to come out of the oven, bake the dish of stuffing alongside until the stuffing is hot and the internal temperature registers at least 165°F, 20 to 25 minutes.
Remove the chicken from the oven and loosely cover with foil for 10 minutes before serving. Spoon out the stuffing and carve.
NOTES
The bread for the stuffing can be prepared up to 3 days in advance and kept in an airtight bag.
The stuffing can be prepared up to 8 hours ahead of time, covered, and stored in the refrigerator. Do not spoon the stuffing into the chicken until right before baking. An additional 5 to 10 minutes of baking time may be necessary.
SERVES 6
4 cups cubed (¾-inch cubes) baguette
3 tablespoons unsalted butter, softened
½ cup minced shallots
½ cup dried cranberries
½ cup chopped dried figs, preferably Calimyrna, or dried apricots
½ cup reduced-sodium chicken broth
1 egg, beaten
¼ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
¾ teaspoon kosher salt
½ teaspoon freshly ground pepper
One 4 ½- to 5-pound chicken
A MORE NUTRITIOUS EGG
Still not convinced that the taste of home- or farmer-raised eggs is worth it? Then think of your health. There is growing evidence that eggs from hens that are allowed to graze on pasture not only taste better, but are better for you. A number of studies have showed that pasture-raised eggs have less cholesterol; less saturated fat; more omega-3s; and more vitamins A, D, and E than conventionally