Roast Chicken with Spiced Mushroom and Winter Vegetable S
| Yield: | 4 Servings |
| Categories: |
| 1 | 5 pound roasting chicken | |
| 3/4 | c | Dry sherry |
| 1 | tb | Flour |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| Stuffing: | ||
| 1 | md | Onion, finely chopped |
| 8 | oz | Mushrooms (one container), |
| Finely chopped | ||
| 2 | tb | Butter, divided |
| 1 | c | Chicken broth, divided |
| 1/2 | ts | Ground cinnamon, divided |
| 1/2 | ts | Ground cumin, divided |
| 1/2 | ts | Ground coriander, divided |
| 1 | c | Parsnips, coarsely grated |
| 1 | c | Carrots, coarsely grated |
| 1/2 | c | Finely chopped hazelnuts, |
| Lightly toasted | ||
| 1 | c | Bread crumbs, lightly |
| Toasted | ||
| 1/8 | ts | Salt |
| 1/8 | ts | Freshly ground pepper |
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