Little Red Hens
Juicy roasted chickens seasoned with monosodium glutamate and salt, stuffed with walnut stuffing, then glazed with cranberry-orange glaze for a flavorful, festive main course suitable for family dinners.
Ingredients
- 2 (3 lb.) chickens
- 1 tsp. monosodium glutamate ⓘ
- 1/2 tsp. salt
Instructions
- Sprinkle the neck and body cavity of each chicken with monosodium glutamate and salt.
- Stuff the chickens with walnut stuffing.
- Hook the wing tips onto the back to hold the neck skin.
- Tie the legs together and then to the tail.
- Place the chickens in a shallow roasting pan (it is unnecessary to use a rack).
- Roast for 1 1/2 hours at 375°F (190°C).
- Brush the chickens with cranberry-orange glaze.
- Roast for an additional 15 minutes.
Tips & Substitutions
For enhanced flavor, consider marinating the chickens overnight with the monosodium glutamate and salt. If you don't have walnut stuffing, you can substitute it with a bread-based stuffing or even a rice mixture. Ensure the internal temperature reaches 165°F for safe eating. Basting the chickens with the glaze periodically during roasting will yield a beautiful color and shine.
Serving Suggestions
Serve the roasted chickens alongside a vibrant green salad or roasted vegetables for a balanced meal. Mashed potatoes or a fluffy rice pilaf also make excellent sides. This dish pairs beautifully with Jill'S Chicken Pot Pie for a comforting meal option. Don’t forget to drizzle any leftover glaze over the sides for added flavor.
Storage & Reheating
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions, but be careful not to dry them out.
Frequently Asked Questions
Can I use frozen chickens for this recipe?
Yes, you can use frozen chickens, but they need to be fully thawed before seasoning and roasting. Plan for at least 24 hours in the refrigerator for thawing. Cooking times may vary slightly, so ensure you check the internal temperature.
What can I substitute for monosodium glutamate?
If you prefer not to use monosodium glutamate, you can enhance flavor with additional salt or a dash of soy sauce. You might also consider using a low-sodium chicken broth for the stuffing, which adds moisture and flavor without MSG.
How can I tell when the chickens are done cooking?
The best way to check if the chickens are done is by using a meat thermometer. Insert it into the thickest part of the thigh; it should read 165°F. Additionally, the juices should run clear when the chicken is pierced. If they are still pink, continue roasting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).