Recipes around the world compilation

Free Range Ala King

By PutoPinoy on Tuesday, October 16, 2012 At Tuesday, October 16, 2012

  • 1   whole Free-range chicken
  • 1 cup Star Margarine 
  • 1   cup diced celery 
  • 1  cup chopped onions 
  • 1  cup diced carrots 
  • 1/2 cup Button Mushrooms, quartered
  • 2 cups Day old bread {packed, cubed and crusts removed 
  • 1/2 tsp Sage, dried
  • 1/2 dried marjoram 
  • 1/2 tsp  Thyme,dried 
  • 1/4 tsp Salt
  • 1/8 tsp pepper 
  • 1 tbsp Cornstarch
  • 1/3 cup Chicken stock

  1. Preheat oven to 350 F Reserve liver and giblet package tor gravy. Wash chicken with water and pat dry with paper towel
  2. Rub chicken with 1/2 cup Star Margarine on the skin and underneath the skin. Set aside. 
  3. Saute celery, onions, carrots, and button mushrooms in the remaining 1/2 cup Star margarine. 
  4. Add cubed bread and season with sage, thyme, marjoram, salt and pepper. Toss until mixture is heated through.
    Stuff bread mixture into the cavity of the chicken, then roast the chicken for 1 & 1/2 hours or until done. 
  5. After the chicken has cooked thoroughly, collect the panjuices, skimming off the fat on top 
  6. Saute giblet and liver then add the panjuices; Let it boil for about 5 minutes then add the chicken stock. Season with salt & pepper. 
  7. Make slurry by adding l tbsp, of cornstarch and another tablespoon of cold water. Carefully pour in the slurry into the sauce a little at a time: making sure it does not thicken too much. Let the sauce boil then simmer until the desired consistency is reached;
    Before roasting the chicken, you may tie the legs and wings to its body for a more even cooking preventing the legs and wings from burning and to keep most of its juice from dripping out.