Partridge Stuffed Chicken and Gravy Recipe
Description:
This delectable dish brings together the flavors of chicken and partridge in a harmonious marriage of savory goodness. Ideal for those who enjoy game meat as well as those who prefer a milder taste, this recipe ensures that every bite is bursting with flavor. Don’t forget to serve extra stuffing on the side for those who can’t get enough!
Recipe Information:
- Cook Time: 3 hours
- Prep Time: 30 minutes
- Total Time: 3 hours and 30 minutes
- Recipe Category: Chicken Breast
- Keywords: Chicken, Poultry, Wild Game, Meat, Weeknight, Oven, Less than 4 Hours
- Servings: 8
Nutritional Information (Per Serving):
- Calories: 296.4
- Fat Content: 19g
- Saturated Fat Content: 5.9g
- Cholesterol Content: 84mg
- Sodium Content: 108.8mg
- Carbohydrate Content: 10g
- Fiber Content: 1.2g
- Sugar Content: 1.4g
- Protein Content: 20.2g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Partridge breasts |
| 1 | Roasting chicken |
| 3-4 | Sage |
| 1/2 | Butter |
| 1 | Salt |
| 1 | Pepper |
| 1/2 | Celery |
| 1 | Onion |
| 1 | Carrot |
| 1 | Chicken neck |
| 2 | Chicken giblets |
| – | Water |
| – | Flour |
| – | Onion powder |
Recipe Instructions:
-
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
-
Wash the partridge breasts and chicken thoroughly.
-
Saute minced vegetables (celery, onion, carrot) until they are soft and aromatic, then add them to the dry stuffing mix.
-
Prepare the stuffing mix according to the instructions on the package.
-
Stuff two partridge breasts with the prepared stuffing mix.
-
Place the stuffed partridge breasts inside the roasting chicken.
-
Put the chicken in a roasting pan.
-
Rub butter over the chicken, then sprinkle with sage, salt, and pepper generously.
-
Roast in the preheated oven for 2 1/2 to 3 hours, basting the chicken often to keep it moist and flavorful.
-
Let the cooked chicken stand for 20 minutes, covered with foil, before carving.
-
For the Gravy:
- Cook the chicken parts and vegetables in water over medium heat.
- Simmer for two hours to extract maximum flavor.
- Strain the broth, discarding the cooked vegetables.
- Cool the chicken neck, then pick off the meat and chop it finely.
- Chop the giblets and heart into small pieces.
- Add onion to the strained broth and bring to a boil.
- Season with onion powder, salt, and pepper.
- Reduce the heat.
- Whisk in a slurry made of flour and water slowly, ensuring there are no lumps.
- Continue to whisk continuously and cook over medium-low heat until the gravy thickens, about 10 minutes.
- Add the chopped chicken pieces to the gravy and heat through.
- Serve the gravy over portions of partridge and chicken, or as a delicious side dish alongside mashed potatoes.
This delightful recipe is sure to impress your guests and become a favorite for family gatherings or special occasions. Enjoy the rich flavors and hearty goodness of Partridge Stuffed Chicken and Gravy! 🍗🥔
