Stuffing Crusted Baked Chicken

The Stuffing Crusted Baked bird is positioned inside the oven and baked till cooked through at the internal, and golden brown and crispy on the outside.


The chook is first marinated in a mixture of bitter cream, lemon juice, Worcestershire Sauce and a collection of spices and seasonings. Then shop-offered, dry stuffing mix is beaten into coarse crumbs and the marinated bird is rolled round within the crumbs to coat — which we suppose is a genius concept!

INGREDIENTS

  • 3½ – 4 pounds bone-in, skin-on chicken, cut into pieces
  • 1 ½ cups sour cream
  • ¼ cup lemon juice
  • 2 tablespoons Worcestershire Sauce
  • 1 teaspoon paprika
  • ½ teaspoon celery salt
  • ½ teaspoon garlic powder
  • ½ teaspoon white pepper
  • 12 ounces seasoned stuffing mix (we used Pepperidge Farms Herb-Seasoned Stuffing Mix)
  • 6 tablespoons butter, melted



INSTRUCTIONS


  1. region the bird pieces in a gallon zipper seal bag.
  2. Whisk the bitter cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic powder and white pepper. Pour over the chook portions and rub down the marinade everywhere in the hen portions. Refrigerate for 3 hours.
  3. region the stuffing mix in a meals processor and pulse till the consistency is like coarse panko bread crumbs. Set apart.
  4. After 3 hours, preheat the oven to 425 ranges F.
  5. take away the chicken from the bag and discard the marinade, leaving the pieces coated.
  6. Pour out the crumbs onto a platter or dish and roll the moist bird in the crumbs till fully lined on all aspects, pressing as you do.
  7. vicinity a bit of parchment over a sheet pan after which vicinity a rack over the parchment. Spray the rack with pan spray. The parchment is only for smooth clean up.
  8. Lay the pieces over the rack and drizzle at the butter. I used a pastry brush and saved dipping it inside the butter and drizzling it over the chook. Then brush any dry spots.
  9. sooner or later using pan spray, spray the tops simply to make sure the whole thing all dry spots are blanketed then bake.
  10. Bake for 20 mins at 425 levels F then lessen to 350 degrees F and bake till the internal temperature reaches one hundred sixty degrees F.
  11. I pulled the leg and thigh pieces off about ten minutes before the breast quarters have been cooked but this may vary depending on how large your portions are.
  12. If the fowl is sort of cooked but the crust is not crispy enough for your liking, raise oven again to 425 stages F and cook dinner for some other 5-10 minutes.
  13. overall cooking time is between 45 and 60 minutes.

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