Whole Roasted Chicken with Stuffing is an easy way to both bake dressing inside the chicken but still have it be at a safe eating temperature.
Whole Roasted Chicken with Stuffing
By Sue Lau | Palatable Pastime
Whole Roasted Chicken with Stuffing is my recipe of the day with the blogging group From Our Dinner Table. We post weekly on topics that change up. And this week it’s all about the stuffing. Or dressing if you’d like a debate.
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Personally I think it has to do with whether it is in the bird or out of it but in this case it does both. So what to do? Eat it of course.
I’ve tried making stuffing in a roasting sock before but that was ridiculous. I ended up having to scoop out the stuffing anyway so it was a big waste of time.
But you know since you have to rest your chicken anyway after it comes out of the oven…. Why not strip out the stuffing then and there? Pop it back into the oven while the chicken comes up to temp? And the stuffing does as well?
Works for me.
From Our Dinner Table
Scrumptious Stuffings
- Apple & Caramelized Onion Pretzel Stuffing from The Spiffy Cookie
- Cornbread Dressing from Hostess At Heart
- Oyster Cornbread Dressing from Art of Natural Living
- Sausage and Apple Stuffing Muffins from Jen Around the World
- Sausage and Mushroom Stuffing from Hezzi-D’s Books and Cooks
- Slow Cooker Sausage Stuffing from Cheese Curd In Paradise
- Sourdough Andouille Dressing from That Recipe
- Sourdough Stuffing from Devour Dinner
- Whole Roasted Chicken with Stuffing from Palatable Pastime
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Whole Roasted Chicken with Stuffing
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Whole Roasted Chicken with Stuffing
Whole Roasted Chicken with Stuffing
Ingredients
Chicken:
- 5.5 pound whole roasting chicken (no neck or giblets-save that for making stock or gravy)
- 1/2 cup soft butter
Stuffing
- 2 cups diced celery with tips and leaves
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1/2 cup butter
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 teaspoons dried sage
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 6 cups dried bread cubes
- 1-1/2 cups chicken or vegetable broth
Instructions
- Preheat oven to 375F.
- Work half the butter for the chicken under the skin, loosening it with your fingers. Spread the rest on the outside skin, also seasoning the bird with salt and pepper.
- Saute the celery onion and garlic in butter until the onion softens.
- Place in a mixing bowl with the seasonings and stuffing croutons, tossing to mix.
- Continue to stir and mix as you gradually add enough of the broth to moisten the stuffing, but not leave it soggy.
- Place half of the stuffing mixture into both chicken cavities, packing it lightly as it will expand when cooking. You can put the rest in a small casserole as extra.
- Bake chicken 1-1/4-1-1/2 hours or until chicken temp is 165F.
- Remove stuffing and return to oven for 10-15 minutes to raise stuffing temp to safe levels.
- Tent chicken and rest while baking stuffing.
Notes
Nutrition
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