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    You are in: Home / Recipes / Partridge Stuffed Chicken and Gravy Recipe
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    Partridge Stuffed Chicken and Gravy

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    • on May 20, 2003

      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.

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    Nutritional Facts for Partridge Stuffed Chicken and Gravy

    Serving Size: 1 (345 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 296.3
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 5.9 g
    Cholesterol 84.0 mg
    Sodium 108.8 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 1.1 g
    Sugars 1.4 g
    Protein 20.1 g

    The following items or measurements are not included:

    partridge breasts

    seasoned stuffing mix


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