*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    5 pound roasting chicken
      3/4   c            Dry sherry
    1       tb           Flour
      1/4   ts           Salt
      1/4   ts           Freshly ground pepper
    1       md           Onion, finely chopped
    8       oz           Mushrooms (one container),
                         Finely chopped
    2       tb           Butter, divided
    1       c            Chicken broth, divided
      1/2   ts           Ground cinnamon, divided
      1/2   ts           Ground cumin, divided
      1/2   ts           Ground coriander, divided
    1       c            Parsnips, coarsely grated
    1       c            Carrots, coarsely grated
      1/2   c            Finely chopped hazelnuts,
                         Lightly toasted
    1       c            Bread crumbs, lightly
      1/8   ts           Salt
      1/8   ts           Freshly ground pepper
   Preheat oven to 400F. 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 minutes.
   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 had 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 350F and continue to roast
   chicken for another hour and 15 minutes, until meat
   thermometer registers 180F when inserted between thigh
   and breast. Place stuffing in oven to cook during last
   half hour of roasting. Check the roasting pan
   periodically as the chicken cooks; if pan becomes dry,
   add water, several tablespoons at a time. When doen,
   remove the chicken to a serving platter and cover with
   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.. Makes
   6 servings.
   DECEMBER 4, 1996 Neighborhood Shopping Typos by Bobbie
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