Bread Machine (136 page)
To make the stuffing, combine the shallot, garlic, and butter in a microwave-proof bowl. Partially cover with plastic wrap and heat on high until soft, about 3 minutes. Combine the rest of the stuffing ingredients in a medium bowl with the shallot mixture.
To prepare the chicken, rub the inside and skin of the chicken with the lemon juice and sprinkle with salt and pepper. Place in a roasting pan. With your fingers, break the membrane at the vent opening at one side of the breast bone and work your forefinger under the skin to make a pocket on the breast and thigh, taking care not to tear the skin while you are doing this. Repeat on the other side. This is easier than it sounds.
Spread half the stuffing in an even layer under the skin with your fingers. Repeat with the other side. Tie the legs together with kitchen twine. Rub the outside of the chicken with some olive oil.
Reduce the oven temperature to 375°F and place the chicken in the center of the hot oven. Roast for 1
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2
hours, until golden brown and the juices run clear when the meat is pierced with a knife. Cover with foil and let rest 10 minutes before carving.
FRESH HERB AND NUT STUFFING BREAD
I
recommend that you keep bags of cubed stuffing bread in the freezer, then it will be ready any time you want to make a stuffed food for dinner. Fresh herbs, which are delicate and pungent, make a very different stuffing bread than dried herbs do. Use your own combination of dill, chives, oregano, marjoram, lovage, thyme, or chervil, combined with plenty of parsley.
1
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2
-POUND LOAF
1 cup plus 3 tablespoons water
1
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2
tablespoons walnut oil
3 cups bread flour
1 tablespoon light brown sugar
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2
cup mixed fresh herbs, minced
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4
cup walnuts
1 tablespoon gluten
1
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2
teaspoons salt
2 teaspoons SAF yeast
or 2
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2
teaspoons bread machine yeast
2-POUND LOAF
1
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2
cups plus 1 tablespoon water
2 tablespoons walnut oil
4 cups bread flour
1
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2
tablespoons light brown sugar
3
/
4
cup mixed fresh herbs, minced
1
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3
cup walnuts
1 tablespoon plus
1 teaspoon gluten
2 teaspoons salt
2
1
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2
teaspoons SAF yeast
or 1 tablespoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
FRESH HERB STUFFING BREAD WITH FENNEL SEED AND PEPPER
Y
ou can choose your own herb mix for this bread. Use one or any combination of parsley, basil, chervil, Spanish oregano, thyme, or marjoram. Grind the black, white, or red peppercorns in a hand grinder; you want coarse pieces. This bread can be used either the day it is made or day-old for poultry stuffings.
1
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2
-POUND LOAF
1
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8
cups water
2 tablespoons olive oil
2
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2
cups bread flour
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2
cup whole wheat flour
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3
cup chopped fresh herbs
3 tablespoons chopped walnuts or pine nuts
1
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2
tablespoons sugar
1
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2
tablespoons dry buttermilk powder
2 teaspoons gluten
1
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4
teaspoons salt
1 teaspoon fennel seed
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2
teaspoon grated lemon zest
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2
teaspoon ground black, white, or red peppercorns
