Partridge Stuffed Chicken and Gravy
- Reviews 1
Ready In: 3 hrs 30 mins
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
- Preheat oven to 325 degrees F.
- Wash partridge breasts and chicken.
- Saute minced vegetables until soft and add to dry stuffing mix.
- Prepare stuffing mix per packaged instructions.
- Stuff two breast w/ stuffing mix.
- Place partridge breasts inside chicken.
- Place chicken in roasting pan.
- Rub butter on chicken, sprinkle with sage and generous amounts of S& P.
- Roast 2 1/2- 3 hours Baste often.
- Let stand for 20 minutes covered with foil before carving.
- Gravy: Cook chicken parts and vegetables in water.
- Simmer for two hours.
- Save broth and discard vegetables.
- Cool neck and pick off meat.
- Chop into fine pieces.
- Chop giblets (discard gristle) and heart into small pieces.
- Add onion to broth and heat to boiling.
- Add onion powder and S& P.
- Lower heat.
- Whisk in gravy slurry slowly.
- Whisk continuously and cook over med.
- low heat until thickened (10 minutes).
- Add chopped chicken pieces and heat.
- Pour gravy over portions of partrige and chicken or serve gravy over mashed potatoes as a sidedish to the chicken and partridge.
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