Partridge Stuffed Chicken and Gravy

Submitted by Aroostook

"This savory dish allows the chicken to baste the partridge breasts while cooking. Great as a meal for some who like game and others who don't care for it. Serve extra stuffing on the side."

 

• Ready In: 3hrs 30mins
• Ingredients: 22
• Serves: 8

ingredients

• 2 partridge breasts
• 1 cup prepared herbed seasoned stuffing mix
• 3 -4 lbs roasting chickens
• 1⁄2 teaspoon sage
• 1 tablespoon butter
• salt
• pepper
• 1 tablespoon minced celery
• 1 tablespoon minced onion

• Gravy

• 1 whole onion
• 1 whole carrot
• 2 stalks celery
• chicken neck
• chicken giblets
• chicken heart
• 4 cups water
• 1⁄2 cup flour, whisked into water below
• 2 cups water
• 2 tablespoons chopped onions
• 2 tablespoons onion powder
• salt
• pepper

directions

1. Preheat oven to 325 degrees F.
2. Wash partridge breasts and chicken.
3. Saute minced vegetables until soft and add to dry stuffing mix.
4. Prepare stuffing mix per packaged instructions.
5. Stuff two breast w/ stuffing mix.
6. Place partridge breasts inside chicken.
7. Place chicken in roasting pan.
8. Rub butter on chicken, sprinkle with sage and generous amounts of S& P.
9. Roast 2 1/2- 3 hours Baste often.
10. Let stand for 20 minutes covered with foil before carving.
11. Gravy: Cook chicken parts and vegetables in water.
12. Simmer for two hours.
13. Save broth and discard vegetables.
14. Cool neck and pick off meat.
15. Chop into fine pieces.
16. Chop giblets (discard gristle) and heart into small pieces.
17. Add onion to broth and heat to boiling.
18. Add onion powder and S& P.
19. Lower heat.
20. Whisk in gravy slurry slowly.
21. Whisk continuously and cook over med.
22. low heat until thickened (10 minutes).
23. Add chopped chicken pieces and heat.
24. Pour gravy over portions of partrige and chicken or serve gravy over mashed potatoes as a sidedish to the chicken and partridge.

Reviews

[TOOLBELT DIVA]

Hi Barbara: As promised, I prepared this recipe with changes to the stuffing. I did not use packaged stuffing mix because of the sodium content. Instead I prepared stuffing "from scratch", leaving out the poultry seasoning and relied heavily on flavours from the juices of boiled down chicken & partridge giblets and meat removed from the partridge legs, prior to stuffing the partridge breast, with a bouquet garni, It worked out beautifully. Prior to roasting the stuffed chicken, I made a thin paste from olive oil and paprika, then using all of this paste, painted the entire chicken and put it into a very hot oven (400) for 20 minutes. This browned the skin; I then covered the chicken with a foil tent,turned down the oven and let it do its thing for 2 hours. I will post this recipe and let you know when it is accepted and posted. You may be interested in a variation on your theme. Thanks once again, Barbara, it is an amazing concept for cooking chicken.