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Angel Cast Recipe

These were in TV Guide...


Charisma Carpenter loves to experiment with cooking. One self-made creation is, for reasons of her own, named drunk man's chicken. "I created this dish," she says proudly, "and I love to prepare it when I have a bunch of friends over. It is really easy to make, you don't have to pay too much attention to it, and it smells delicious while it's cooking."

1 chicken (3 1/2 lb/1.75 kg) 1
4- 6 cloves of garlic, peeled and crushed 4-6
1 onion, peeled and quartered 1
1 stalk celery, cut into 4 pieces 1
1tsp dried thyme (optional) 5ml
1/2 cup chicken stock 125ml
1/2 cup dry red or white wine 125ml
1 tbsp Worcestershire sauce 15ml
1 tbsp butter 15ml
1 tbsp all-purpose flour 15ml
salt and pepper

Remove giblets and neck from chicken. Rinse and pat dry inside and out. Using fingers, gently loosen skin from chicken breasts to form pockets; stuff garlic pieces into each pocket, patting gently to spread and flatten slightly. Stuff onion and celery into cavity of chicken. Tie legs together with string; tuck wings under back. Sprinkle chicken with thyme, if using. Place chicken, breast side up, on rack in small roasting pan; pour in chicken stock, wine and Worcestershire. Baste chicken with mixture. Roast in 325 F (160 C) oven, basting every 30 minutes for 11/2 to 2 hours or until juices run clear when chicken is pierced and meat thermometer inserted in thigh registers 185 F (85 C).

Transfer chicken to platter; cover with foil and let stand 10 minutes before carving. Meanwhile, transfer pan juices to measuring cup and skim off top layer of fat. In saucepan, melt butter and sprinkle with flour; cook over medium heat, stirring for 1 minute. Pour in 1 cup (250 mL) pan juices (adding more liquid if necessary) and salt and pepper to taste. Bring to boil; cook, stirring, until sauce is smooth and thickened. Taste and adjust seasonings, if necessary. Pour into warmed gravy boat and serve with chicken. Makes 4 to 5 servings. Per serving for 4 (without skin): 359 calories, 46 g protein, 15 g fat, 3 g carbohydrate. Per serving for 5 (without skin): 287 calories, 37 g protein, 12 g fat, 2 g carbohydrate.


2 tbs vegetable oil 25ml
2 tbs butter 25ml
2 onions, chopped 2
3 cup sliced mushrooms 750ml
1 1/2 cups long grain rice 375ml
3 cups chicken or vegetable stock 750ml

In a saucepan or stove-top-to-oven casserole, heat oil and butter over medium-high heat. Add onions and cook 2 minutes, stirring occasionally. Add mushrooms and cook until mushrooms are lightly browned, stirring often. Add rice and stock, stirring until blended. Bring to a boil; reduce heat and simmer covered for 20 to 25 minutes, or until stock is absorbed and rice is tender. Alternately, place covered casserole dish in 350 F (180 C) oven for 25 to 30 minutes, or until stock is absorbed and rice is tender. Makes 6 servings. Per serving: 288 calories, 7 g protein, 8 g fat, 45 g carbohydrate.

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Updated 1/14/09  


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